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  1. CTE Pathways
  2. Hospitality, Tourism, and Recreation

Hospitality, Tourism, and Recreation

Hospitality, Tourism, and Recreation

The Hospitality, Tourism, and Recreation sector provides students with the academic and technical preparation necessary to pursue high-skill, high-demand careers in these related and growing industries. The sector encompasses three distinct, yet interrelated, career pathways: Food Science, Dietetics, and Nutrition; Food Service and Hospitality; and Hospitality, Tourism, and Recreation. The standards are designed to integrate academic and career technical concepts. The anchor standards include Consumer and Family Studies comprehensive technical knowledge and skills that prepare students for learning in the pathways.

 

The knowledge and skills are acquired within a sequential, standards-based pathway program that integrates hands-on projects, work-based instruction, and leadership development such as that offered through Family, Career and Community Leaders of America (FCCLA). Standards in this sector are designed to prepare students for technical training, postsecondary education, and entry to a career.

The Hospitality, Tourism, and Recreation pathway logo

  • Introduction

    Course Title: Introduction to Culinary Arts

    Course Description: The purpose of this course is to provide an inquiry-based approach to instruction in order to facilitate the understanding of current culinary/technical skills in the areas of Culinary Fundamentals, Ingredients, Preparation, and Presentation. The Food Service Industry, Influences of International and American Cuisine. This course uses an experiential-based curriculum in order to provide students with opportunities for reading technical documents, problem-solving, project management, reflection, and critical analysis of others’ work. Through this process, students gain an understanding of industry equipment, methods, and techniques and the opportunity to investigate entrepreneurial business. Students will be required to certify as industry Food Handlers (3-year certification) in this course to begin building their professional, digital, college, and career readiness portfolio. Final projects will be eligible for FCCLA or ProStart competitions. Throughout the course, students will be graded on participation in intracurriculuar FCCLA activities as well as the development and maintenance of an ongoing Student Taking Action with Recognition (STAR) project. This course meets the UC/CSU “g” requirement for electives. This is the introductory course in the Food Service and Hospitality Pathway.

    UC/CSU Requirements Met: “G” College Prep Elective
    Prerequisites: None
    Grade Levels: 9th & 10th Grade
    Time Frame: Half Year
    Articulation: No

     

    Concentrator

    Course Title: American Regional & International Cuisine

    Course Description: This course is the second year in a three-year sequence of Culinary Arts. It is a concentrator course in the Food Service and Hospitality pathway within the Hospitality and Tourism sector. This course is an applied laboratory-based course that focuses on advanced skills and terminology used in meal management and food preparation. The course focuses instruction on advanced food safety and sanitation, the chemical composition of food, reactions of food, and food microbiology as relates to food preparation and techniques, along with facilities, storage, and equipment. Throughout the course content, students will collaborate to develop an understanding of the historical and cultural influences on global cuisine, and the science of culinary processes, and engage in analyzing the contents and properties of food. Students will understand the application of the physical and chemical properties of foods. Students will use traditional and emerging laboratory and food preparation equipment to prepare food. Students learn and utilize standardized knife skills in order to meet industry standards. Through the course, students will be graded on participation in intra-curricular FCCLA leadership activities and projects.

    UC/CSU Requirements Met: “G” College Prep Elective
    Prerequisites: Introduction to Culinary Arts
    Grade Levels: 10th & 11th Grade
    Time Frame: Full Year
    Articulation: No

     

    Capstone

    Course Title: Event Planning and Catering

    Course Description: This course will build upon the foundation techniques of year one of the pathway, which allows students to utilize a hands-on learning environment to begin to build industry driven culinary skills. Throughout this course, students will continue to collaborate to develop an understanding of the historical and cultural influences on American Cuisine, the science of culinary processes, and engage in analyzing the contents and properties of food. Students will use traditional and emerging food preparation methods to prepare recipes. Students expand upon their knife skills in order to meet industry standards. Emphasis will be on quality food preparation and presentation, collaboration, developing a critical palate, and exploring current culinary trends. This course is designed for those planning to be actively involved at multiple levels of FCCLA. Also outside of class time will be required for participation in the off-campus culinary production of the Broadway Dinner along with other community-based projects. 5 hrs. Per semester of community-based projects are required.

    UC/CSU Requirements Met: “G” College Prep Elective
    Prerequisites: American Regional & International Cuisine
    Grade Levels: 11th & 12th Grade
    Time Frame: Full Year
    Articulation: No