1. Introduction to Culinary Arts

    • Grade Range: 9, 10, 11, 12, Postsecondary
    Introduction to Culinary Arts will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will...
  2. Travel and Tourism Management

    • Grade Range: 9, 10, 11, 12, Postsecondary
    Travel and Tourism Management incorporates management principles and procedures of the travel and tourism industry as well as destination geography, airlines, international travel, cruising, travel by rail, lodging, recreation, amusements, attractions, and resorts. Employment qualifications and...
  3. Hotel Management

    • Grade Range: 9, 10, 11, 12, Postsecondary
    Hotel Management focuses on the knowledge and skills needed to pursue staff and management positions available in the hotel industry. This in-depth study of the lodging industry includes departments within a hotel such as front desk, food and beverage, housekeeping, maintenance, human resources...
  4. Culinary Arts

    • Grade Range: 9, 10, 11, 12, Postsecondary
    Culinary Arts begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. Students can pursue a national sanitation certification or other appropriate industry certifications. This course is offered as...
  5. Practicum in Hospitality Services

    • Grade Range: 10, 11, 12
    Practicum in Hospitality Services is a unique practicum experience to provide opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Practicum in Hospitality Services integrates academic and...
  6. Principles of Hospitality and Tourism

    • Grade Range: 9, 10, 11, 12
    Principles of Hospitality and Tourism introduces students to an industry that encompasses lodging, travel and tourism, recreation, amusements, attractions, and food/beverage operations. Students learn knowledge and skills focusing on communication, time management, and customer service that meet...
  7. Advanced Culinary Arts

    • Grade Range: 9, 10, 11, 12, Postsecondary
    Advanced Culinary Arts will extend content and enhance skills introduced in Culinary Arts by in-depth instruction of industry-driven standards to prepare students for success in higher education, certifications, and/or immediate employment.
    This binder does not...
  8. Hospitality Services

    • Grade Range: 9, 10, 11, 12, Postsecondary
    Hospitality Services provides students with the academic and technical preparation to pursue high-demand and high-skill careers in hospitality related industries. The knowledge and skills are acquired within a sequential, standards-based program that integrates hands-on and project-based...
  9. Lesson Plan: Be Our Guest - Customer Service Skills in Restaurant and Food Services, and Travel and Tourism

    • Resource ID: 20168
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will understand the importance of customer service in the Hospitality and Tourism Industry, particularly the travel industry and food service industry.  Students will analyze how to anticipate customer needs.
  10. Lesson Plan: Introduction to Hotel Management

    • Resource ID: 20075
    • Grade Range: 10, 11, 12
    Students will recognize and explain the programs of study in the Hospitality and Tourism career cluster as well as the connection between Career and Technical Education (CTE), the Hospitality and Tourism career cluster, and Hotel Management.
  11. Lesson Plan: Visual Appeal of Plating Food

    • Resource ID: 19912
    • Grade Range: 10, 11, 12
    In this lesson, students will practice the art of plating food in a visually appealing arrangement for customer satisfaction and interest.  
  12. Lesson Plan: Communication and Telephone Strategies

    • Resource ID: 20095
    • Grade Range: 10, 11, 12
    In this lesson, students will analyze communication skills, and identify skills, techniques, and strategies for answering business telephones and taking messages.
  13. Lesson Plan: Hotel Marketing and Communication - The Cornerstones

    • Resource ID: 20098
    • Grade Range: 10, 11, 12
    In this lesson, students will explain the importance of a marketing plan and evaluate various marketing strategies. Students will also create promotional tools and demonstrate proper techniques for using telecommunication equipment.
  14. Lesson Plan: Introduction to Travel and Tourism Management

    • Resource ID: 20064
    • Grade Range: 10, 11, 12
    In this lesson, students are introduced to the Career Cluster, Travel and Tourism Management, and will develop an awareness of career opportunities related to the Travel and Tourism Industry.
  15. Lesson Plan: Safety and Sanitation Guidelines for Hospitality and Tourism

    • Resource ID: 19974
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will recognize and implement the basics of sanitation and security in the Hospitality and Tourism Industry.
  16. Lesson Plan: The Balancing Act - Hotel Management

    • Resource ID: 19932
    • Grade Range: 10, 11, 12
    In this lesson, students will examine and apply how scientific principles are used in the hotel industry.
  17. Lesson Plan: Planning Vacation Adventures

    • Resource ID: 19907
    • Grade Range: 10, 11, 12
    In this lesson, students will work in teams to brainstorm solutions on making effective travel decisions regarding budget, customer concerns, training staff, improving service, and providing the best vacation possible.
  18. Lesson Plan: Point of Sales in Food Service

    • Resource ID: 19992
    • Grade Range: 10, 11, 12
    In this lesson, students demonstrate knowledge in technology applications appropriate for the food industry. Students will explain and use the point-of-sale systems in various food service operations.
  19. Lesson Plan: Tourism, Sales, and Distribution

    • Resource ID: 19909
    • Grade Range: 10, 11, 12
    In this lesson, students will identify the impact of tourism sales on distribution systems, describe how travel is sold, and compare direct and indirect distribution of travel suppliers.
  20. Lesson Plan: Guest Services – First Impressions

    • Resource ID: 20106
    • Grade Range: 10, 11, 12
    In this lesson, students will explain procedures to meet guest needs, including guest registration, rate assignment, room assignment, and determination of payment methods. Students will also discuss the importance of check-out procedures to ensure guest satisfaction and verify settlement of account...