Career Cluster - Hospitality and Tourism

Encompassing the management, marketing, and operations of restaurants and other food services, lodging, attractions, recreation events, and travel-related services

Career Pathways: See Individual Course Pathways:

http://www.cteresource.org/apg/categories/hospitality-and-tourism

Student Organizations:

FCCLA

http://www.fcclainc.org/

Industry Recognized Certifications Opportunities:

ServSafe Manager Certification Examination, National Career Readiness Certificate Assessment, Workplace Readiness Skills for the Commonwealth Examination

Completer Requirements:

Completion of 2 high school courses: (Any 2 of these courses)

8229 Nutrition & Wellness

8275 Culinary Arts I

8276 Culinary Arts II

For More Information Visit:

http://www.doe.virginia.gov/instruction/career_technical/career_clusters/hospitality_tourism/index.shtml

Middle School Course Offering:

9068 Career Investigations (Grade 6,7)

This course allows students to explore career options and begin investigating career opportunities. Students assess their roles in society, identify their roles as workers, analyze their personal assets, complete a basic exploration of career clusters, select career pathways or occupations for further study, and create an Academic and Career Plan based on the their academic and career interests. This course also helps students identify and demonstrate the workplace skills that employers desire in their future employees.

High School Course Offerings:

8229 Nutrition & Wellness (Grades 9-12) (Credit 1)

Students enrolled in Nutrition and Wellness focus on understanding wellness, investigating principles of nutrition, using science and technology in food management, ensuring food safety, planning menus and preparing food, and exploring careers in the field of nutrition and wellness. Critical thinking and practical problem solving are emphasized. An End of Course Exam will be administered during this course

8275 Culinary Arts I (Grades 10-12) (Credit 2) Prerequisite: None

The Culinary Arts I curriculum provides students with the foundations for a comprehensive knowledge of the food service industry and with opportunities to build technical skills. Students examine and practice basic rules and procedures related to kitchen and food safety, kitchen sanitation procedures, and emergency measures. Students explore the purchasing and receiving of goods and study fundamental nutritional principles and guidelines. As they explore food-preparation techniques, students practice strong emphasis on science and mathematics knowledge and skills. An End of Course Exam will be administered during this course.

8276 Culinary Arts II (Grades 11, 12) (Credit 2) Prerequisite: Culinary Arts I

The Culinary Arts II curriculum provides students with continuing opportunities to acquire a comprehensive knowledge of the food service industry as well as to expand their technical skills. Students practice kitchen safety and sanitation, apply nutritional principles to food preparation and storage, perform a wide range of more advanced food-preparation techniques including grade manger and baking, refine their dining room serving skills, develop menus, perform on-site and off-site catered functions, and strengthen their business and math skills. The curriculum continues to place a strong emphasis on science and mathematics knowledge and skills. An End of Course Exam will be administered during this course.