• Culinary
    Hospitality and Tourism

    Hospitality and Tourism is one of the fastest growing career fields in America. More and more cities are taking advantage of these opportunities for the tourist dollar. Real estate developers, corporations and urban planners are all working to tap into the huge amount of money available from tourism. These efforts create jobs for thousands of people. Business people working away from home account for the majority of rented rooms at many hotels across the country. The Hospitality and Tourism focus area provides training in the related fields, with specific focus on job related preparation for employment. Students learn the basics of the tourism industry and the culinary industry and then have the opportunity to practice these skills in the pre-employment laboratory situation. Leadership and competition opportunities are provided for students with the FCCLA club – Family, Career and Community Leaders of America and/or SkillsUSA.

     

     


    Culinary Arts
    Grade Placement ..........11-12

    Credits ...........................2

    Partnerships..................Texas Restaurant Association and Greater Dallas Restaurant Association.
     
    This is an introductory course into the professional world of food production. The student will have the opportunity to explore many facets of the food service industry. There is a nationally recognized certification that accompanies this course and once completed the learner will focus on basic food preparation skills. There will be practical experiences to accompany the course work through the various catering opportunities that are offered to our students.

    Practicum in Culinary Arts

    Grade Placement ..........12

    Credits ...........................2

    Prerequisite ...................Culinary Arts

    Partnerships..................Texas Restaurant Association and Greater Dallas Restaurant Association
     

    The student will expand upon the basic skills that they developed in culinary arts, through more in depth baking as well as exploring international cuisines. They will take on the role of leadership during the catered events thus developing their managerial skills.

     
    Restaurant Management

    Grade Placement ..........12

    Credits ...........................1

    Prerequisite ...................Culinary Arts

    Partnerships..................Texas Restaurant Association and Greater Dallas Restaurant Association
     
    The participants will manage the school bistro as a student-run business. They will be responsible for menu selections, production schedules as well as any marketing strategies. They will develop a daily menu of offerings as well as coming up with a standardized schedule of daily specials. They will be held accountable for the cleanliness of the bistro as well as ensuring that all food meets sanitation requirements as outlined in Servsafe. 

    Hospitality Services

    Grade Placement ..........11-12

    Credits ...........................2

    Prerequisite ...................None

     

    Students will develop the skills needed to excel in careers including; Hotel and Restaurant Manager, Cruise Ship Director, Chef, Amusement Park Manager, Travel Agent, and many more. Instruction will be delivered through classroom instruction and/or internships in community hotels. Example of skills covered include: communications and guest services, hotel ownership types, career exploration, security, ethics, forecasting, housekeeping, food service, and travel and tourism.

     
    Practicum in Hospitality & Tourism

    Grade Placement ..........12

    Credits ...........................2

    Prerequisite ...................Hospitality Services

     

    Students will continue to develop skills in the hospitality industry with a focus on management tasks. Instruction will be delivered through classroom instruction and/or internships in community hotels. Skills covered include: leadership and management, management communication skills, team-building, interviewing, sales and marketing, and event planning.


     

     

     



Last Modified on July 22, 2010