Find resources to use in your classroom to empower students through design to view the world optimistically and to apply design literacy to their everyday lives.
An excellent source of information on the Canadian tourism industry. Find news, market research, tourism statistics, studies, surveys, travel trends, monthly snapshots of the industry, image gallery, and much more.
This website provides a global forum for tourism policy issues and a practical source of tourism know-how. Find news, market information, statistics, sustainable tourism and more.
Skilled Trades Ontario is an agency of the Ministry of Labour, Immigration, Training and Skills Development responsible for apprenticeship and skilled trades certification in Ontario. It was established through the Building Opportunities in the Skilled Trades Act, 2021.
We are committed to making it easier for skilled trades professionals to access services, promoting careers in the skilled trades and addressing the labour shortage. We want to make Ontario the place where skilled trades professionals thrive.
eCampus Ontario has many online resources. Search for resources on their website
Meat Cutting and Processing for Food ServicePublisher: BCcampus
I. Meat Science and Nutrition
II. Inspection and Grading of Meats and Poultry
III. Cutting and Processing Meats
Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia's foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills. Other books in the series include: Food Safety, Sanitation, and Personal Hygiene Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Ingredients, Nutrition and Labelling Modern Pastry and Plated Dessert Techniques The series has been developed collaboratively with participation from public and private post-secondary institutions.
Human Resources in the Food Service and Hospitality IndustryPublished by BCcampus
I. Human Resources Management in the Hospitality Sector
II. Employee Recruitment and Selection
III. Performance Management
IV. Compensation
V. Occupational Health and Safety in Human Resources
Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia's foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
Introduction to Wood DesignPublished by University of Windsor
This project is made possible with funding by the Government of Ontario and through eCampusOntario’s support of the Virtual Learning Strategy.
This course has been developed as a collaboration between the Government of Ontario, eCampusOntario, the Canadian Wood Council (CWC), and the University of Windsor. The materials form a template for an introductory course on structural wood design with emphasis on virtual delivery. The course is appropriate for inclusion in CEAB accredited engineering programs in Canada. Four-, six-, and twelve-week versions of the course are available to allow for the possibility of the course being included within existing courses or offered as an independent course. The material is appropriate for third or fourth year undergraduate students (fourth year recommended) or some course based graduate programs. It is assumed that the students have previously been exposed to wood as a material through a prior or concurrent materials course and have taken structural mechanics courses as prerequisites. Thus, the primary emphasis of the course is on designing wood structures based on the requirements of CSA O86 as well as the proper use of the Wood Design Manual (e.g., how to navigate the text and use the selection tables). Instructors are invited to modify the content of the course to reflect their teaching style, desired difficulty, and requirements for their program.
