Hospitality & Tourism Cluster

Culinary Basic Skills

This course is an introduction to the history of food service and kitchen fundamentals such as safety, sanitation, kitchen equipment and kitchen basics. Nutrition as it relates to food preparation is covered. The importance of teamwork in the food service environment is also emphasized.

Hospitality Business Management

Basic math skills are taught and then applied in controlling costs in this course. Students learn and apply the skills necessary to successfully operate a food service facility. Marketing, purchasing and inventory, and basic accounting are covered. Hours: 60 Theory

Culinary Arts Capstone

This course would include a specialized internship component in the area of interest in culinary arts.

Introduction to Lodging

This course provides a general orientation to hospitality positions in the rooms and food and beverage division of a lodging operation, including front desk, reservations, housekeeping, bell services, restaurant service, banquet set-up and service and more. Guest service, professionalism and career exploration are components of this program. This course includes an end of instruction completion test.

Lodging Management I

This course is an overview of hospitality and lodging management. Students will learn the types of hotels, ownership and levels of service. Special focus is given to the front office and basic communication and telecommunication procedures in relation to guest satisfaction. Hospitality services, basic housekeeping skills and industry safety are additional components of this course.

Restaurant & Food Service Management Capstone

This course will include an internship/research component in a specialized area of restaurant food service/beverage management. Students will develop an in-depth understanding of current food service/beverage management, participate in a specialized internship and research an area of concentration in the management of restaurant and food/beverage service operations.

Culinary Advanced Skills

This theory/lab class will introduce the students to the identification and preparation of meat, poultry and seafood. It also introduces bakery skills and dessert/plate presentation. Stocks, soups and sauces will also be covered. An overview of manger is presented. Hours: 60 Theory/60 Lab

Leadership and Management

In this course, the students will learn leadership and management skills that will include employability skills, professional development, communication, and team building skills.

Lodging Management Capstone

This course will include an internship component in the lodging area of interest. In this course students will intern with a lodging management organization to apply and utilize skills gained in prerequisite courses. Professionalism, problem solving, and workplace ethics are essential for course completion.

Introduction to Hospitality and Tourism

This is a core course designed to give students an overview of careers in the hospitality and tourism industry. Guest speakers and tours to hospitality and tourism facilities are included in this course. Areas of study include food service, lodging, travel and tourism, recreation, and attractions.

Culinary Intermediate Skills

In this course students will learn preparation and quantity food production skills in breakfast foods, sandwiches, salads, garnishes, fruits, vegetables, potatoes and grains. Students will learn proper terminology and use of equipment applicable to the preparation of these foods.

Dining Room Management

This course will help students learn and apply the service skills and techniques essential to the front of the house operations. Students will learn the importance of internal/external communication skills that include: handling special situations and customer needs as well as menu design.

Food Science and Personal Nutrition

Food Science and Personal Nutrition is an in-depth course designed to increase knowledge and skills in nutrition, consumer food planning, purchasing, preparation, and preservation. Eating disorders and special diets are supplemental areas. Attention is also focused on employment in food-related occupations and developing social and entertainment skills. Science concepts and theories are applied throughout the course.

Lodging Management II

This course is part II of an overview of hospitality and lodging management. Students will learn the types of hotels, ownership and levels of service. Special focus is given to the front office and basic communication and telecommunication procedures in relation to guest satisfaction. Hospitality services, basic housekeeping skills and industry safety are additional components of this course.

Food and Beverage Services

This course will focus on the role of food and beverage service in the lodging industry. The students will analyze the functions of the food and beverage division within a lodging operation.