Hospitality & Tourism

  • Hospitality & Tourism Programs of Study 

    • Culinary Arts 
    • Hospitality and Tourism Management 

    Culinary Arts Courses & Sequencing 

    • Level 1 - C16H06 Culinary Arts I
      • 1 credit, open to grades 9 & 10
      • Culinary Arts I equips students with the foundational knowledge and skills to pursue careers in the culinary field as a personal chef, caterer, executive chef, and food and beverage manager.  Upon completion of this course, proficient students will have knowledge in the components of commercial kitchen safety and sanitation, history of the foodservice industry, careers, nutrition, recipe basics, proper kitchen tools and equipment, and kitchen staples.  Students will gain experience in commercial food production and service operations while preparing for further training at the postsecondary level.  Artifacts will be created for inclusion in a portfolio, which will continue throughout the full sequence of courses.  Students must pass the food safety test with 100%.
    • Level 2 -C16H07 Culinary Arts II
      • 1 credit, prerequisite(s): Culinary I
      • Culinary Arts II is an applied-knowledge course. Upon completion of this course, proficient students will have an understating of commercial kitchen safety and sanitation, menu planning, food presentation, purchasing and inventory, preparation skills, cooking principles, and food preparation.
    • Level 3 - C16H08 Culinary Arts III
      • 1-2 credits, prerequisite(s): Culinary I & II
      • EPSO: OSHA-10 Industry Certification 
      • Culinary Arts III is an advanced course intended to further equip students with the skills and knowledge needed to pursue a variety of careers in the culinary field. Upon completion of the course, students will be proficient in components of commercial kitchen safety and sanitation, dining room service, food preparation and presentation, bakeshop preparation skills and equipment, and advanced cooking principles.
    • Level 4 - C16H09 Culinary Arts IV 
      • 1 -2 credits, prerequisite(s): Culinary I, II, III
      • EPSO: ServeSafe Industry Certification
      • Proper chef attire will be required to wear a minimum of once a week.
      • Culinary Arts IV is the capstone course in the Culinary Arts program of study intended to prepare students for careers such as personal chef, caterer, executive chef, and food and beverage manager. Course content covers the components of commercial kitchen safety and sanitation, food presentation, bakeshop preparation skills, sustainability practices, professionalism, and business opportunities. A capstone project is required at the completion of the course.

    Hospitality and Tourism Management Course Sequencing

    • Level 1 -C16H17 Hospitality and Tourism Management I
      • 1 Credit, Open to grades 9-10
      • Hospitality and Tourism Management I is the foundational course for students interested in careers within the hospitality and tourism industry. The course allows students to explore the career opportunities and fundamental principles that guide the organization and management of the hospitality and tourism industry. Upon completion of this course, students will be proficient in the foundations of hospitality and tourism, industry segments, business concepts and operations, the role of marketing, and customer relations. 
    • Level 2 -C16H18 Hospitality and Tourism Management II
      • 1 credit, prerequisite C16H17 Hospitality, and Tourism Management I
      • Hospitality and Tourism Management II builds on the foundational course and an intermediate course for students interested in learning more about careers in the hospitality and tourism industry. This course covers multiple topics preparing students for the hospitality and tourism industry with the skills and knowledge in management, human resources, recruitment, career development, marketing, finances, economics, and customer services. Upon completion of this course, proficient students will be able to pursue more advanced coursework in the Hospitality and Tourism Management program of study. 
    • Level 3 -C16H19 Hospitality and Tourism Management III
      • 1 credit, prerequisite Hospitality, and Tourism Management I & II
      • Hospitality and Tourism Management III is an advanced course intended to further build on the knowledge and skills from previous courses and prepare students for a variety of careers in the hospitality and tourism industry. This course covers multiple topics in employability and professionalism, international and global hospitality and tourism, legislation and governing laws, crisis preparedness and emergency procedures, marketing and selling, and financial applications. Upon completion of this course, proficient students will be able to pursue more advanced coursework in the Hospitality and Tourism Management program of study.
    • Level 4 -C16H12 Event Planning and Management
      • 1 credit, prerequisite Hospitality and Tourism Management I, II, III
      • Event Planning & Management is designed to be a project-based, capstone experience in which students research, prepare, deliver, and reflect upon an original event for a community organization, business, or non-profit. Upon completion of this course, proficient students will further refine leadership, teamwork, and management skills acquired in previous courses and apply them through application in a practicum setting. The course is highly customizable to meet local needs: partner organizations may be chosen at the discretion of student teams, with the approval of the instructor and appropriate school personnel. Organizations can include local nonprofits, charities, shelters, agencies, businesses, sports teams, school-based enterprises, or other entities with a demonstrated need for assistance in staging an event or a commitment to providing students with work-based learning opportunities.

    Optional Course that can replace any Level 4 CTE Course

    • C25H16 Work-Based Learning: Career Practicum (WBL)
      • 1 credit, up to 2 credits per year, open to grades 11 & 12
      • Admission into this class is by application only. A student must have a 90% attendance rate for the semester immediately preceding enrollment in this class. Their place of employment must correlate to their chosen Elective Focus and a significant portion of the hours worked must be during the normal school day.
        Students must be enrolled in a CTE that is related to their job. Students must maintain school attendance of a minimum of 90%, passing grades in all courses, and be able to legally drive to the job site. This course allows students to leave the school campus daily to gain real-world occupational experience.