HOSPITALITY & TOURISM CLUSTER

Principles of Hospitality and Tourism

Course #: 7270       Grade: 9-12            Credit: 1.0

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: 1.0

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. (Bryan Adams, Conrad, Thomas Jefferson, Kimball, Woodrow Wilson, Skyline, Wilmer Hutchins)

Introduction to Culinary Arts

Course #: 7803       Grade: 9-10            Credit: 1.0                                                                    

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: 1.0

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. (Conrad, Thomas Jefferson, Kimball, Woodrow Wilson, Skyline, Wilmer Hutchins)

Culinary Arts

Course #: 7276       Grade: 10-12          Credit: 2.0                                                                    

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. (Bryan Adams, Conrad, Molina, Thomas Jefferson, Skyline, Wilmer Hutchins, Kimball, Lincoln, Roosevelt)

Advanced Culinary Arts

Course #: 7689       Grade: 10-12          Credit: 2.0

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: 2.0

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 fast-changing workplace. (Bryan Adams, Conrad, Molina, Skyline, Thomas Jefferson)

Extended Practicum in Culinary Arts First Time Taken

Course #: 7802       Grade: 11-12          Credit: 3.0

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. Extended 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 fast-changing workplace. (Bryan Adams, Conrad, Molina, Thomas Jefferson, Skyline)

Practicum in Culinary Arts Second Time Taken

Course #: 7281       Grade: 12                Credit: 2.0

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 fast-changing workplace. (Bryan Adams, Conrad, Molina, Skyline, Thomas Jefferson)

Hospitality Services

Course #: 7284       Grade: 11-12          Credit: 2.0                                

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, standards-based program that integrates hands-on and project-based 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. (Conrad, Thomas Jefferson, Kimball, Woodrow Wilson, Skyline, Wilmer Hutchins)

Practicum in Hospitality Services

Course #: 7286       Grade: 11-12          Credit: 2.0

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. (Conrad, Thomas Jefferson, Kimball, Woodrow Wilson, Skyline, Townview, Wilmer Hutchins)

Practicum in Hospitality Services Second Time Taken

Course #: 7288       Grade: 12                Credit: 2.0

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. (Conrad, Thomas Jefferson, Kimball, Woodrow Wilson, Skyline, Townview, Wilmer Hutchins)

Food Science

Course #: 7289       Grade: 11-12          Credit: 1.0

Prerequisites: Three Units of Science, including Chemistry and Biology, 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. Note: This course satisfies a science credit requirement for students on the Foundation High School Program.

Foundations of Restaurant Management

Course #: 2516       Grade: 10-12          Credit: 1.0

Prerequisite:  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: 1.0                                                  

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.