Charles Henderson High School

Career and Technical Education

Restaurants, Food and Beverage Services Program

Hospitality and Tourism

Instructor:Chef Paula Shute

Email:

Phone: 334.566.3510 begin_of_the_skype_highlightingend_of_the_skype_highlighting

Planning Hours: 11:27 am-1:28pm

Prerequisites: None, must complete Hospitality and Tourism before enrolling in Culinary Arts I and Culinary Arts II.

Course Description:Hospitality and Tourism is a one-credit course. This course is the prerequisite for all pathways included in the Hospitality and Tourism cluster. Major topics include: introduction to hospitality and tourism, recreation, travel and tourism, lodging, restaurants and food and beverage services, safety and sanitation, customer relations, and quality services.

Text: Culinary Essentials by Johnson and Wales University (Glencoe-McGraw Hill)

Lab Fee: $30.00 (Includes $11.00 FCCLA Club fee). In order to carry out the laboratory experiences for our class, each student must pay a lab fee. The fee covers the cost of food and supplies used throughout the semester. Fees should be turned in at the end of the first month of the semester. Cash or checks are accepted. Checks can be made payable to Charles Henderson High School, also please indicate the student(s) the check will be paying for.

FCCLA Career Tech Student Organization: Students enrolled in the Family and Consumer Sciences Program are members of Family Career and Community Leaders of America, FCCLA.

Course Goals:

  1. Provide students with a basic understanding of the hospitality and tourism industry.
  2. Guide students in the use of goal setting, technical skills, teamwork, and organizational skill when planning various events.
  3. Promote proper safety and sanitation practices during food preparation.
  4. Teach the proper use of measuring, mixing, cutting and utensils.
  5. Instruct the correct use of standardized recipes.
  6. Analyze factors that affect the quality of food.
  7. Explore career options in the field of hospitality and tourism.

Essential Questions:

  • What essential knowledge and skills are necessary to prepare for various opportunities in the hospitality and tourism industry?
  • What impact have technology tools had on the hospitality and tourism industry?
  • What are the types of activities available in the recreation, travel, and tourism industry?
  • How do the types of recreation, travel, and tourism activities relate?
  • What strategies are used to plan various events?
  • What are the stages of the guest cycle?
  • What criteria are used to classify hotel properties?
  • What is the role of various departments within a lodging facility?
  • What government agencies oversee workplace safety?
  • How are differences between weight, volume, and count measurement explained?
  • When you consider purchasing quality equipment, what factors are utilized and why?
  • How do time and water impact food?
  • Why is it important for menu descriptions to accurately list the dish’s ingredients and preparation methods?
  • How do proper safety and sanitation practices prevent foodborne illnesses and injury?
  • What laws and enforcement agencies are used to regulate the safety and sanitation of a workplace?
  • What is HACCP?
  • What are the basic service skills performed in the hospitality and tourism industries?
  • What table-setting techniques are used in the hospitality and tourism industries?

Assessment Procedures:

Daily Participation and Activities 10%

Daily work, Homework, Quizzes, and Team Activities

Laboratory Experiences 40%

Uniform (40 pts), Participation (20 pts), Clean up (20 pts),

Safety (10 pts), Teamwork (10 pts)

Projects 10%

Tests40%

TOTAL 100%

Grading Scale:

90%-100% A

80%-89% B

70%-79% C

60%-69% D

59% or below F

AVAILABLE INDUSTRY CREDENTIAL(S): Successful completion of the coursework may lead to the following credential: SERVSAFE - Restaurant Safety and Sanitation CredentialCall

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