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St. Edmund Campion Secondary School
Department of Business Studies |
| COURSE NAME: |
Introduction to Business |
| COURSE CODE: |
BBI 1O/BBI 2O |
| LEVEL: |
Grade 9 or 10, Open |
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This course introduces students to the world of business. Students will develop an understanding of the functions of business, including accounting, marketing, information and communication technology, human resources, and production, and of the importance of ethics and social responsibility.This course builds a foundation for further studies in business and helps students develop the business knowledge and skills they will need in their everyday lives.
PREREQUISITE: None |
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| CURRICULUM STRANDS AND OVERALL EXPECTATIONS |
BUSINESS FUNDAMENTALS
By the end of the course students will:
- Demonstrate an understanding of how businesses respond to needs,wants, supply, and demand;
- Compare types of businesses;
- Demonstrate an understanding of ethics and social responsibility in business;
- Demonstrate an understanding of the benefits and challenges for Canada in the field of international business.
FUNCTIONS OF A BUSINESS
By the end of the course students will:
- Explain the role of production in business;
- Explain the role of human resources in business;
- Demonstrate an understanding of sound management practices in business;
- Demonstrate an understanding of the importance and role of marketing in business;
- Demonstrate an understanding of the importance and role of accounting in business;
- Demonstrate an understanding of the importance and role of information and communication technology in business.
FINANCE
- Demonstrate an understanding of income and spending issues facing individuals and businesses;
- Demonstrate an understanding of how banks and other financial institutions operate;
- Demonstrate an understanding of effective investment practices;
- Analyse the role and importance of credit in personal and business finance.
ENTREPRENEURSHIP
- Describe characteristics and skills associated with successful entrepreneurs and demonstrate an understanding of the contributions to Canadian business of selected entrepreneurs;
- Analyse the importance of invention and innovation in entrepreneurship.
| ASSESSMENT AND EVALUATION |
Evidence of student achievement for evaluation is collected over time from three different sources – observations, conversations, and student products. Student products may be in the form of tests or exams and/or assignments (which may include rich performance tasks, demonstrations, projects, and/or essays). The final grade will be determined based on term work (70%) and a final evaluation (30%).
| Term Work |
70% |
| Final Culminating Activity |
10% |
| Final Exam |
20% |
Within these two areas, marks will be obtained using the four categories specified in the Ontario Curriculum Grades 9 to 10: Business Studies, 2006.
| KNOWLEDGE AND UNDERSTANDING
| 25% |
- Knowledge of content.
- Understanding of content.
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| THINKING |
25% |
- Use of planning skills.
- Use of processing skills
- Use of critical/creative thinking processes.
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| COMMUNICATION |
25% |
- Expression and organization of ideas and information in oral, visual, and written forms, including electronic forms.
- Communication for different audiences and purposes in oral, visual and written forms, including electronic forms.
- Use of conventions, vocabulary, and terminology of the discipline in oral, visual and written forms, including electronic forms.
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| APPLICATION |
25% |
- Application of knowledge and skills in familiar contexts.
- Transfer of knowledge and skills to new contexts.
- Making connections within and between contexts.
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Please refer to St. Edmund Campion's Evaluation Policy for further details
regarding assessment and evaluation. |