Hospitality & Tourism

Prerequisites: None

Recommended Grade Level: 9 

Required Assessments: None

Graduation Requirement: This course satisfies one of three credits required for an elective focus when taken in conjunction with other Hospitality & Tourism courses. 

Credit: 1

EPSO: No

Course Description: Culinary Arts I equips students with the foundational knowledge and skills to pursue careers in the culinary field as competent entry-level quick service and fast food employees. 

Course Content: Upon completion of this course, proficient students will have knowledge in the components of commercial kitchen safety and sanitation, history of the foodservice industry, hospitality careers, nutritional concepts, recipe basics, proper kitchen tools and equipment, and kitchen staples. Throughout the course students will gain experience in commercial food production and service operations, while preparing for further training in the culinary arts program of study at the secondary and postsecondary levels. Artifacts will be created for inclusion in a portfolio, which will continue throughout the full sequence of courses. In addition to implementing the following standards, the course should include a suggested 30 hours spent in a commercial kitchen laboratory. 

Scope & Sequence

TN State Standards 

Textbook: None

Aligned Student Organization:

• Family, Career, and Community Leaders of America (FCCLA)

• SkillsUSA

Prerequisites: Culinary Arts I (Level 1)

Recommended Grade Level: 10

Required Assessments: None

Graduation Requirement: This course satisfies one credit of three credits required for an elective focus when taken in conjunction with other Hospitality & Tourism courses. 

Credit: 1

EPSO: No

Course Description: Culinary Arts II is an applied-knowledge course to prepare students for careers in the culinary field as a prep cook, line cook, catering assistant, and many other entry-level food and beverage industry career paths. 

Course Content: Upon completion of this course, proficient students will have a working knowledge of commercial kitchen safety and sanitation, menu planning, food presentation, purchasing and inventory, cooking principles, and food preparation. Students will gain experience in commercial food production and service operations, while preparing for further training in the culinary arts program of study at the secondary and postsecondary levels. Artifacts will be created for inclusion in a portfolio, which will continue throughout the full sequence of courses. In addition to implementing the following standards, the course should include a suggested 30 hours spent in a commercial kitchen laboratory. 

Scope & Sequence

TN State Standards 

Textbook: None

Aligned Student Organization:

• Family, Career, and Community Leaders of America (FCCLA)

• SkillsUSA

Prerequisites: Culinary Arts I (Level 1) & Culinary Arts II (Level 2)

Recommended Grade Level: 11-12

Required Assessments: None

Graduation Requirement: This course satisfies one of three credits required for an elective focus when taken in conjunction with other Hospitality & Tourism courses. 

Credit: 1

EPSO: No

Course Description: 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. 

Course Content: 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. 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. In addition to implementing the following standards, the course should include a suggested 30 hours spent in a commercial kitchen laboratory. 

Scope & Sequence

TN State Standards 

Textbook: None

Aligned Student Organization:

• Family, Career, and Community Leaders of America (FCCLA)

• SkillsUSA

Prerequisites: None

Recommended Grade Level: 9-12

Required Assessments: None

Graduation Requirement: No, elective only

Credit: 1

EPSO: No

Course Description: 

Course Content:

Scope & Sequence:

TN State Standards 

Textbook: None

Prerequisites: None

Recommended Grade Level: 9-10

Required Assessments: None

Graduation Requirement: This course satisfies one of three credits required for an elective focus when taken in conjunction with other Hospitality and Tourism courses. 

Credit: 1

EPSO: No

Course Description: 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.

Course Content: Upon completion of  this  course,  students will  be  proficient  in  the foundations of hospitality  and tourism, industry  segments, business concepts and operations, role of  marketing, and customer relations.  

Scope & Sequence:

TN State Standards 

Textbook: None

Aligned Student Organizations: 

• DECA

• FCCLA

• SkillsUSA

Prerequisites: Hospitality and Tourism Management I (Level 1)

Recommended Grade Level: 10-11

Required Assessments: None

Graduation Requirement: This course satisfies one of three credits required for an elective focus when taken in conjunction with other Hospitality and Tourism courses. 

Credit: 1

EPSO: No

Course Description: 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.  

Course Content:  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.  

Scope & Sequence:

TN State Standards 

Textbook: None

Aligned Student Organizations: 

• DECA

• FCCLA

• SkillsUSA

Prerequisites: Hospitality &  Tourism Management I (Level 1) and Hospitality & Tourism Management II (Level 2)

Recommended Grade Level: 11-12

Required Assessments: none

Graduation Requirement: This course satisfies one of three credits required for an elective focus when taken in conjunction with other Hospitality and Tourism courses. 

Credit: 1

EPSO: No

Course Description: Hospitality  and Tourism Management III is an  advanced  course  intended to further  build on  the knowledge  and  skills  from  previous  courses and  preparing  students for  a  variety  careers  in  the hospitality  and  tourism  industry. 

Course Content: 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. 

Scope & Sequence:

TN State Standards 

Textbook: None

Aligned Student Organizations: 

• DECA

• FCCLA

• SkillsUSA

Prerequisites: Hospitality and Tourism Management I (Level 1), Hospitality and Tourism Management II (Level 2), and Hospitality and Tourism Management III (Level 3)

Recommended Grade Level: 11-12

Required Assessments: None

Graduation Requirement: This course satisfies one of three credits required for an elective focus when taken in conjunction with other Hospitality & Tourism or Marketing courses.

Credit: 1

EPSO: No

Course Description: 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. 

Course Content: 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.   

Scope & Sequence:

TN State Standards 

Textbook: None

Aligned Student Organizations: 

• DECA

• FCCLA

• SkillsUSA