Hospitality & Tourism
Restaurants& Food Service / Foods 1 / Foods 2 / CTE Advanced StudiesTravel & Tourism / Marketing / Hospitality & Tourism / Entrepreneurship 1 / Entrepreneurship 2
Career Opportunities with Hospitality & Tourism:
Some careers include:
Food & Beverage Manager, Kitchen Manager,
Catering & Banquets Manager, Service Manager,
Dining Room Supervisor, Restaurant Owner,
Baker, Brewer,
Caterer, Dietician,
Executive Chef, Cook,
Bartender, Restaurant Server,
Banquet Server, Executive Director,
Director of Tourism Development,
Director of Sales, Director of Marketing,
Director of Volunteer Services,
Market Development Manger, Convention Services Manager, Event Planner, Meeting Planner,
Special Events Producer, and Tour & Travel Coordinator.
Job Information
Executive Chef oversees the daily food preparation at restaurants or other places where food is served. They direct kitchen staff.
- Median Salary is $75,630 or $35 per hour
- Education includes an Associate’s degree or higher in Culinary Arts.
- Colleges/Universities with Culinary Arts Degree: Johnson & Wales University, The Culinary Institute of America, Culinary School of Greensboro, Wake Technical Community College, Fayetteville Technical Community College, and Sandhills Community College.
Director of Sales direct organization’s sales teams. They set sales goals, analyze data, and develop training programs for the organization. They do travel some and hours may include weekends.
- Median Salary is $98,530 or $47.37 per hour
- Education includes bachelor’s degree
- Universities with Sales Manager degree: Appalachian University, Duke University, East Carolina University, Elon University, Methodist University, NC Central University, Pfeiffer University, NC University at Asheville, Chapel Hill, Charlotte, Greensboro, Pembroke and Wilmington.
Food & Beverage Manager are responsible for daily operations of restaurants and other establishments that prepare and serve food and beverages to customers. They also work long hours and sometimes weekends.
- Median Salary is $48,130 or $23.14 per hour
- Education includes an associate’s degree or Bachelor’s degree in management
- Colleges with associate’s degree: East Carolina University, Johnson & Wales University, Appalachian State University, Campbell University, Fayetteville Technical Community College, UNC at Greensboro, NC Central University and Sandhills Community College.
FN41 Foods 1
This course examines the nutritional needs of the individual. Emphasis is placed on the relationship of diet to health, kitchen and meal management, and food preparation. Skills in science and mathematics are reinforced.
Credit: 1 Type: Standard Grade: 9-12
FN41 Honors Foods 1
This advanced course examines the nutritional needs of the individual. Emphasis is placed on the relationship of diet to health, kitchen and meal management, and food preparation. Students are expected to complete performance projects that show complexity in course content.
Credit: 1 Type: Honors Grade 9-12
FN42 Foods 2***
This course focuses on advanced food preparation techniques while applying nutrition, and food science. Food safety and sanitation receive special emphasis, with students taking the exam for the ServSafe credentials from the National Restaurant Association. Students develop skills in preparing foods such as beverages, salads and dressing, yeast breads, cake production and garnishing skills.
Pre-requisite: Foods 1 or Honors Foods 1
Credit: 1 Type: Standard Grade: 10-12
FN42 Honors Foods 2***
This course focuses on advanced food preparation techniques while applying nutrition, and food science. Food safety and sanitation receive special emphasis, with students taking the exam for the ServSafe credentials from the National Restaurant Association. Students develop skills in preparing foods such as beverages, salads and dressing, yeast breads, cake production and garnishing skills. Research on safety and sanitation, advanced cake decorating, and presentation of food preparation techniques are required. Entrepreneurship components are also a part of this class.
Pre-requisite: Foods 1 or Honors Foods 1
Credit: 1 Type: Standard Grade: 10-12
MM51 Marketing
This course develops basic knowledge, skills and attitudes that prepare students to enter the field of sales and marketing. Emphasis is on the foundations of business, management and entrepreneurship, economics, professional development, communication, and interpersonal skills. Topics include distribution, financing, selling, risk management, pricing, promotion, and distribution.
Credit: 1 Type: Standard Grade: 10-12
MH42 Hospitality & Tourism***
This course provides a foundation for students interested in a career in travel, tourism, and recreation marketing. Emphasis is on the hospitality/tourism industry, customer relations, travel destinations, tourism promotion, economics, and career development.
Credit: 1 Type: Standard Grade: 10-12
ME11 Entrepreneurship 1
This course introduces students to the rewards and risks of owning or operating a business enterprise. Emphasis is on the mastery of skills needed to plan, organize, manage, and finance a small business.
Credit: 1 Type: Standard Grade: 10-12
ME12 Entrepreneurship 2
This course provides an opportunity for students to acquire in-depth understanding of business regulations, risks, management, and marketing. Students will develop a small business management handbook. English and social studies are reinforced. Work-based learning strategies appropriate include cooperative education, internship, entrepreneurship, mentorship, school-based enterprise, service learning, and job shadowing.
Credit: 1 Type: Standard Grade: 11-12
____ CTE Hospitality Advanced Studies
This course requires students to work under the guidance of a teacher with expertise in the content of the completer course in collaboration with community members, business representatives, and other school-based personnel. The four parts of the course include writing a research paper, producing a product, developing a portfolio, and delivering a presentation.
Credit: 1 Type: Standard Grade: 12