• Principles of Hospitality and Tourism

    Course: 7270        Grade: 9-12          Credit: 1

    Prerequisites: None

    Description: Principles of Hospitality and Tourism introduces students to an industry that encompasses lodging, travel and tourism, recreation, amusements, attractions, and food/beverage operations. Students learn knowledge and skills focusing on communication, time management, and customer service that meet industry standards. Students will explore the history of the hospitality and tourism industry and examine characteristics needed for success in that industry.

     

    Hotel Management

    Course: 7271        Grade: 10-12        Credit: 1

    Prerequisites: Principles of Hospitality and Tourism

    Description: Hotel Management focuses on the knowledge and skills needed to pursue staff and management positions available in the hotel industry. This in-depth study of the lodging industry includes departments within a hotel such as front desk, food and beverage, housekeeping, maintenance, human resources, and accounting. This course will focus on, but not be limited to, professional communication, leadership, management, human resources, technology, and accounting. 

     

    Introduction to Culinary Arts

    Course: 7803        Grade: 9-10          Credit: 1

    Prerequisites: Principles of Hospitality and Tourism

    Description: Introduction to Culinary Arts will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills. This is an entry level course for students interested in pursuing a career in the foodservice industry. This course is offered as a classroom and laboratory-based course.

     

    Travel and Tourism Management

    Course: 7273        Grade: 10-12        Credit: 1

    Prerequisites: Principles of Hospitality and Tourism

    Description: Travel and Tourism Management incorporates management principles and procedures of the travel and tourism industry as well as destination geography, airlines, international travel, cruising, travel by rail, lodging, recreation, amusements, attractions, and resorts. Employment qualifications and opportunities are also included in this course. 

     

    Culinary Arts

    Course: 7276        Grade: 10-12        Credit: 2

    Prerequisites: Principles of Hospitality & Tourism and Introduction to Culinary Arts

    Description: Culinary Arts begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. Students can pursue a national sanitation certification or other appropriate industry certifications. This course is offered as a laboratory-based course. 

     

    Advanced Culinary Arts

    Course: 7689        Grade: 10-12        Credit: 2

    Prerequisites: Culinary Arts

    Description: Advanced Culinary Arts will extend content and enhance skills introduced in Culinary Arts by infusing high- level, industry driven content to prepare students for success in higher education, certifications and/or immediate employment.

     

    Practicum in Culinary Arts First Time Taken

    Course: 7278        Grade: 11-12        Credit: 2

    Prerequisites: Culinary Arts

    Description: Practicum in Culinary Arts is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Practicum in Culinary Arts integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fastchanging workplace. 

     

    Extended Practicum in Culinary Arts First Time Taken

    Course: 7802        Grade: 11-12        Credit: 3

    Prerequisites: Culinary Arts

    Description: Extended Practicum in Culinary Arts is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Practicum in Culinary Arts integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fastchanging workplace. 

     

    Practicum in Culinary Arts Second Time Taken

    Course: 7281        Grade: 12              Credit: 2

    Prerequisites: Culinary Arts

    Description: Practicum in Culinary Arts is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Practicum in Culinary Arts integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fastchanging workplace. (Bryan Adams, Conrad, Molina, Skyline, Thomas Jefferson)

     

    Hospitality Services

    Course: 7284        Grade: 11-12        Credit: 2

    Prerequisites: Principles of Hospitality and Tourism and Travel and Tourism Management

    Description: Hospitality Services provides students with the academic and technical preparation to pursue high demand and high skill careers in hospitality related industries. The knowledge and skills are acquired within a sequential, standardsbased program that integrates hands-on and projectbased instruction. Standards included in the Hospitality Services course are designed to prepare students for nationally recognized industry certifications, postsecondary education, and entry level careers. In addition, Hospitality Services is designed so that performance standards meet employer expectations, enhancing the employability of students. Instruction may be delivered through laboratory training or through internships, mentoring, or job shadowing.

     

    Practicum in Hospitality Services

    Course: 7286        Grade: 11-12        Credit: 2

    Prerequisites: Hospitality Services

    Description: Practicum in Hospitality Services is a unique practicum experience that provides opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Extended Practicum in Hospitality Services integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fast-changing workplace. 

     

    Practicum in Hospitality Services Second Time Taken

    Course: 7288        Grade: 12              Credit: 2

    Prerequisites: Hospitality Services

    Description: Practicum in Hospitality Services is a unique practicum experience that provides opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Extended Practicum in Hospitality Services integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fast-changing workplace. 

     

    Food Science

    Course: 7289        Grade: 11-12        Credit: 1

    Prerequisites: Three Units of Science, including Chemistry and Biology, Recommended Principles of Hospitality and Tourism

    Description: In Food Science students conduct laboratory and field investigations, use scientific methods during investigations, and make informed decisions using critical thinking and scientific problem solving. Food Science is the study of the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public.

     

    Foundations of Restaurant Management

    Course: 2516        Grade: 10-12        Credit: 1

    Prerequisites: Principles of Hospitality and Tourism, Hotel management and/or Travel & Tourism Management

    Description: Foundations of Restaurant Management provides students with basic culinary skills and food service- restaurant management, industry topics, and standards. Students will gain an understanding of food service- restaurant operations and how the front of the house and the back of the house operate.

     

    Introduction to Event and Meeting Planning

    Course: 2517        Grade: 10-12        Credit: 1

    Prerequisites: Principles of Hospitality and Tourism, Hotel management and/or Travel & Tourism Management

    Description: This course will introduce students to the concepts and topics necessary for the comprehensive understanding of the fundamentals of the meetings, conventions, events, and exposition industries. The course will review the roles of the organizations and people involved in the businesses that comprise the Meetings, Events, Expositions and Convention (MEEC) industry.