Yellow  FOD 2160: Food Venture 

Green  FOD 2150: Safe Food Handling 

Blue  FOD 2170: International Cuisine 

Purple  TOU 2040: Food & Beverage Service 

Red  ENT1020: Elements of a Venture Plan  

OUTCOMES:

1. describe the relationships among foods, micro-organisms and food-borne illnesses  

1.3 describe growth and reproduction of micro-organisms, considering:

1.3.1 hospitable environments

1.3.2 effect of temperature (hot or cold)

1.3.3 effect of pH

1.3.4 presence/absence of oxygen

1.3.5 chemicals

2. develop a project plan for a simple food venture

2.3 prepare a business plan for a food venture, including:

2.3.4 food and/or menu plans

3. demonstrate knowledge and skills in the planning, preparing and evaluating of the venture

3.1 prepare food for a food venture; e.g., food for cookbook photographs

3.2 describe ecological concerns relevant to the food venture; e.g., packaging, disposables (F)

3.3 evaluate the success of the venture and adjust plans (F)

1.3 describe the role of food in transmitting culture, including:

1.3.1 significance of food in maintaining traditions

1. describe the relationship of food to culture

1.1 describe factors that determine the availability of foods in a variety of cultures, including:

1.1.1 climate, geography—staple foods

1.1.2 economy

4. demonstrate knowledge and skills in the planning, preparing and evaluating of a variety of foods

4.1 prepare a minimum of three recipes

4.2 demonstrate safe handling of food in a manner consistent with section 43 of the Public Health Act
Food Regulation

1. demonstrate goal-setting and problem-solving strategies that facilitate change

1.1 identify short-term and long-term goals for the selected venture

1.3 describe operational policies consistent with the venture philosophy and business ethics
4. select, plan and assess a venture:

4.1 complete a venture plan including:

4.1.1 purpose

4.1.2 description/objectives

4.1.3 market research and analysis

4.1.4 marketing plan

4.1.5 production/service plan

4. identify methods for providing service  

4.2 demonstrate the appropriate methods for handling orders  

4.3 identify methods for addressing problems and handling situations  

1. develop an understanding of food and beverage products  

1.3 identify common food preparation terms  

The knowledge and skills developed in TOU2070 promote success in future intermediate of advanced
tourism modules such as:
TOU2910- TOU Project B; TOU3040 - Accommodations and
Operations; TOU3060 – Destination Management; TOU3080- Air
Transport.
● This module provides students with a foundation of knowledge which will help them continue their
future modules at a student-led pace.
● Students can take their interest and passions from this course and continue to work in the area. Such as
certain project and design around a specific location.
● This could lead to job opportunities in any tourism field.