Hospitality & Tourism

Hospitality-bigIf you like travel and are intrigued by the idea of helping others explore the beauty, culture and cuisine of the world around them, you will want to check out the Hospitality and Tourism Career Cluster.

This cluster introduces students to management, marketing and operation of restaurants and other food services, lodging, attractions, recreation and travel services.

This career cluster is organized into four career pathways:

  • Lodging
  • Recreation, amusement and attractions
  • Restaurants and food and beverage services
  • Travel and tourism

 

Restaurant & Event Management – CIP Code 12.0504

*Check Prerequisite **Articulated Credit ***FHTC

INTRODUCTORY LEVEL

BUSINESS ESSENTIALS

(Gr 9, 10) (One Trimester, ½ credit)

This course introduces students to the skills needed to be employable and successful in the workplace. The course also allows students to explore different career areas. Students examine current events to determine their impact on business and industry and legal and ethical behavior, acquire knowledge of safe and secure environmental controls to enhance productivity, and determine how resources should be managed to achieve company goals. As students learn about different types of business ownership, they interpret industry laws and regulations to ensure compliance, identify principles of business management, and analyze business practices to determine ethics and social responsibilities.

RELATIONSHIPS

(Gr 10-12) (One Trimester, ½ credit)

This course helps students understand and cope with personal, family and social challenges. It also addresses the needs and interests of individuals and family members as a way of strengthening the family unit. The course emphasizes goal-setting, decision-making, time management, balancing work and family, energy and stress management, and identification of alternative choices and coping strategies. This course also covers various issues that impact teenagers, including self-concept, family and peer relationships, substance abuse, personal loss, dating and teenage pregnancy, and violence.

TECHNICAL LEVEL

CULINARY ARTS 1A

(Gr 10-12) (One Trimester, ½ credit)

Prerequisite: Culinary Basics or Healthy Habits

This course focuses on careers in the food and hospitality industry. Instruction emphasizes available resources; time-management, leadership and decision-making skills; and perfecting planning, preparing and serving techniques. Lab experiences include expanded food preparation techniques. Time- and money-management as well as food safety are included in each unit of study. Students who do not successfully complete course expectations must have teacher approval to re-enroll in this class.

CULINARY ARTS 1B

(Gr 11, 12) (One Trimester, ½ credit)

Prerequisite: Culinary Arts 1A

This class is a continuation of Culinary Arts 1A. Students may take either course for a ½ credit or enroll in both courses over two trimesters for a full credit. As in Culinary Arts 1A, the course focuses on careers in the food and hospitality industry. Instruction emphasizes available resources; time-management, leadership and decision-making skills; and perfecting planning, preparing and serving techniques. Lab experiences include expanded food preparation techniques. Time- and money-management as well as food safety are included in each unit of study. Students who do not successfully complete course expectations must have teacher approval to re-enroll in this class. This course provides dual credit with the FHTC Culinary Arts

CULINARY BASICS

(Gr 9,10) (One Trimester, ½ credit)

This is a lab class that focuses on preparing food. Students gain an understanding of safe and sanitary food preparation practices, proper measuring techniques, recipe terminology, standard food preparation procedures and equipment. Lab experiences consist of preparing food according to approved standards. Students who do not successfully complete course expectations must have teacher approval to re-enroll in this class. This course may be used as a prerequisite for Baking and Pastry, Culinary Arts IA and/or Culinary Arts IB.

FOOD SCIENCE I

(Gr 10-12) (One Trimester, ½ credit)

Recommended Prerequisite: Culinary Basics

Students study the physical and chemical characteristics of food using scientific methods and equipment. This is not a food preparation course; the focus is on the biological and chemical basis for food preparation, processing, fermentation and preservation. Students develop laboratory, writing, and reasoning skills through measuring, recording, and graphing data; predicting and evaluating laboratory results; and writing laboratory reports. This course can be used to fulfill one half of the elective science credit needed for graduation.

FOOD SCIENCE II

(Gr 10-12) (One Trimester, ½ credit)

Prerequisite: Food Science I

This course continues the study of the physical and chemical characteristics of food. Food Science II expands on the content presented in Food Science I with more in-depth study in the biological and chemical basis for nutrition, processing, fermentation and preservation. Students conduct a short research project related to developing a new food product. This course can be used to fulfill one half of the elective science credit needed for graduation.

ENTREPRENEURSHIP

(Gr 10-12) (One Trimester, ½ credit)

This course explores the personal characteristics and resources needed to start and run a small business profitably. Instruction includes the basics of planning, organizing, financing, starting, operating, and managing a small business in the free enterprise system. Students complete a business simulation, develop and run a business. This course is articulated through Butler Community College.

HEALTHY HABITS

(Gr 11,12) (One Trimester ½ credit)

This course prepares juniors and seniors for a healthy lifestyle after graduation. Emphasis is placed on healthy independent living, stressing the relationship of nutrition and general well-being. Areas of study include healthful eating, food consumerism, daily diet decisions, food safety, basic food preparation and planning for well-balanced meals within a limited budget. Students who do not successfully complete course expectations must have teacher approval to re-enroll in this class. This course may be used as a prerequisite for Baking and Pastry, Culinary Arts I-A.

 

APPLICATION LEVEL

CAREER CONNECTIONS

(Gr 11,12) (One Trimester, ½ credit) – may be repeated for credit

Prerequisite: Any trimester FCS course

Written Application MUST be completed PRIOR to enrollment.

Career Connections provides human services/family and consumer sciences related work-based learning experiences (paid or unpaid) outside the traditional classroom. Learning goals are set by the student, teacher and employer/adult mentor to create field experiences and/or discussions related to human services/family and consumer sciences occupational technical skills. Students are required and responsible for their own transportation to assigned locations. If student does not have transportation,he/she may not enroll in this course.

RELATED COURSES

ACCOUNTING I

(Gr 10-12) (One Trimester, ½ credit)

This course introduces students to accounting concepts, career options, and the accounting cycles of a proprietorship, partnership and a corporation. Students will complete accounting business simulations. This course is articulated through Butler Community College.

ACCOUNTING II

(Gr 10-12) (One Trimester, ½ credit)

Prerequisite: Accounting I

Students continue working with accounting concepts, career options and the accounting cycles of a corporation. Students will complete accounting business simulations. This course is articulated through Butler Community College. Dual credit is available through Flint Hills Technical College.

COLLEGE ACCOUNTING

(Gr 11,12) (Two Trimesters, ½ credit each Trimester)

Prerequisite: Accounting I & Accounting II

Students will learn how businesses plan for and evaluate their operating, financing and investing decisions and how accounting systems gather and provide data to internal and external decision makers. This course covers all the learning objectives of traditional college-level financial and managerial accounting courses. Kansas State University, Wichita State University, Pittsburg State University, Emporia State University and Sterling College currently grant college credit for students passing the end-of-course qualifying exam.

INTRO TO TRAVEL & TOURISM

(Gr 10-12) (One Trimester, ½ credit)

Students explore careers in travel and tourism, one of the world’s largest industries. Topics include: amusement and recreation, travel motivators, emerging trends, customer service, costs and pricing, marketing demands, geo-tourism, factors affecting the industry and the impact of technology.

PSYCHOLOGY

(Gr 9-12) (One Trimester, ½ credit)

This course introduces students to the study of human behavior. Students explore the history of psychology, how the mind functions, developmental stages, and personality and intellect as they look at the contributions of significant psychologists.

 

MARKETING

(Gr 10-12) (One Trimester, ½ credit)

This course is designed for those interested in developing skills and competencies needed for careers in marketing, merchandising, and management. Students will cover such topics as advertising, promotions, product development, marketing research, selling, human relations and career explorations. This course is articulated through Butler Community College.

HOSPITALITY/CULINARY ARTS   (FHTC300_08 and FHTC000_09)***

The Hospitality/Culinary Arts program is designed to prepare graduates for employment in the food service industry. Students get hands-on training with commercial restaurant equipment. Skills learned include both top of stove and bakeshop production.

Open to seniors in the morning.

 

Travel and Tourism – CIP Code 52.0901

*Check Prerequisite **Articulated Credit ***FHTC

INTRODUCTORY LEVEL

BUSINESS ESSENTIALS

(Gr 9, 10) (One Trimester, ½ credit)

This course introduces students to the skills needed to be employable and successful in the workplace. The course also allows students to explore different career areas. Students examine current events to determine their impact on business and industry and legal and ethical behavior, acquire knowledge of safe and secure environmental controls to enhance productivity, and determine how resources should be managed to achieve company goals. As students learn about different types of business ownership, they interpret industry laws and regulations to ensure compliance, identify principles of business management, and analyze business practices to determine ethics and social responsibilities.

RELATIONSHIPS

(Gr 10-12) (One Trimester, ½ credit)

This course helps students understand and cope with personal, family and social challenges. It also addresses the needs and interests of individuals and family members as a way of strengthening the family unit. The course emphasizes goal-setting, decision-making, time management, balancing work and family, energy and stress management, and identification of alternative choices and coping strategies. This course also covers various issues that impact teenagers, including self-concept, family and peer relationships, substance abuse, personal loss, dating and teenage pregnancy, and violence.

TECHNICAL LEVEL

CULINARY BASICS

(Gr 9,10) (One Trimester, ½ credit)

This is a lab class that focuses on preparing food. Students gain an understanding of safe and sanitary food preparation practices, proper measuring techniques, recipe terminology, standard food preparation procedures and equipment. Lab experiences consist of preparing food according to approved standards. Students who do not successfully complete course expectations must have teacher approval to re-enroll in this class. This course may be used as a prerequisite for Baking and Pastry, Culinary Arts IA and/or Culinary Arts IB.

INTRO TO TRAVEL & TOURISM

(Gr 10-12) (One Trimester, ½ credit)

Students explore careers in travel and tourism, one of the world’s largest industries. Topics include: amusement and recreation, travel motivators, emerging trends, customer service, costs and pricing, marketing demands, geo-tourism, factors affecting the industry and the impact of technology.

HEALTHY HABITS

(Gr 11,12) (One Trimester ½ credit)

This course prepares juniors and seniors for a healthy lifestyle after graduation. Emphasis is placed on healthy independent living, stressing the relationship of nutrition and general well-being. Areas of study include healthful eating, food consumerism, daily diet decisions, food safety, basic food preparation and planning for well-balanced meals within a limited budget. Students who do not successfully complete course expectations must have teacher approval to re-enroll in this class. This course may be used as a prerequisite for Baking and Pastry, Culinary Arts I-A and/or Culinary Arts I-B.

ENTREPRENEURSHIP**

(Gr 10-12) (One Trimester, ½ credit)

This course explores the personal characteristics and resources needed to start and run a small business profitably. Instruction includes the basics of planning, organizing, financing, starting, operating, and managing a small business in the free enterprise system. Students complete a business simulation, develop and run a business. This course is articulated through Butler Community College.

MARKETING

(Gr 10-12) (One Trimester, ½ credit)

This course is designed for those interested in developing skills and competencies needed for careers in marketing, merchandising, and management. Students will cover such topics as advertising, promotions, product development, marketing research, selling, human relations and career explorations. This course is articulated through Butler Community College.

 

APPLICATION LEVEL

CAREER CONNECTIONS

(Gr 11,12) (One Trimester, ½ credit) – may be repeated for credit

Prerequisite: Any trimester FCS course

Written Application MUST be completed PRIOR to enrollment.

Career Connections provides human services/family and consumer sciences related work-based learning experiences (paid or unpaid) outside the traditional classroom. Learning goals are set by the student, teacher and employer/adult mentor to create field experiences and/or discussions related to human services/family and consumer sciences occupational technical skills. Students are required and responsible for their own transportation to assigned locations. If student does not have transportation,he/she may not enroll in this course.

RELATED COURSES

ACCOUNTING I

(Gr 10-12) (One Trimester, ½ credit)

This course introduces students to accounting concepts, career options, and the accounting cycles of a proprietorship, partnership and a corporation. Students will complete accounting business simulations. This course is articulated through Butler Community College.

ACCOUNTING II

(Gr 10-12) (One Trimester, ½ credit)

Prerequisite: Accounting I

Students continue working with accounting concepts, career options and the accounting cycles of a corporation. Students will complete accounting business simulations. This course is articulated through Butler Community College. Dual credit is available through Flint Hills Technical College.

COLLEGE ACCOUNTING

(Gr 11,12) (Two Trimesters, ½ credit each Trimester)

Prerequisite: Accounting I & Accounting II

Students will learn how businesses plan for and evaluate their operating, financing and investing decisions and how accounting systems gather and provide data to internal and external decision makers. This course covers all the learning objectives of traditional college-level financial and managerial accounting courses. Kansas State University, Wichita State University, Pittsburg State University, Emporia State University and Sterling College currently grant college credit for students passing the end-of-course qualifying exam.

PSYCHOLOGY

(Gr 9-12) (One Trimester, ½ credit)

This course introduces students to the study of human behavior. Students explore the history of psychology, how the mind functions, developmental stages, and personality and intellect as they look at the contributions of significant psychologists.

HOSPITALITY/CULINARY ARTS   (FHTC300_08 and FHTC000_09)***

The Hospitality/Culinary Arts program is designed to prepare graduates for employment in the food service industry. Students get hands-on training with commercial restaurant equipment. Skills learned include both top of stove and bakeshop production.

Open to seniors in the morning.

 

Careers


CTE classes in this cluster will introduce you to a variety of interesting careers including:

►Club Personnel
►Family Centers Manager
  Equipment Operator
  Maintenance Personnel
►Facilities Manager
►Fairs/Festivals
  Event Planner/Supervisor
  Manager/Promotional Developer
►Gaming and Casino
  Manager
  Supervisor
  Dealer
  Maintenance Personnel
  Security and Safety Personnel
►Historical/Cultural/ Architectural/Ecological
  Guide
  Ranger
►Museums/Zoos/ Aquariums
  Personnel
►Parks and Gardens Ranger
►Resort Trainer and Instructor
►Sports Promoter
►Theme Parks/Amusement Parks ►Personnel
►Ticket Vendor