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HOSPItality and RESTAURANT management

Hospitality 

Course 1: Marketing Principles
Prerequisite: None

Marketing Principles is the foundational course for the Hospitality, Recreation & Tourism, Marketing and Management and Marketing Communications and Promotion Pathways. Marketing Principles addresses all the ways in which marketing satisfies consumer and business needs and wants for products and services. Students develop a basic understanding of Employability, Foundational and Business Administration skills, Economics, Entrepreneurship, Financial Analysis, Human Resources Management, Information Management, Marketing, Operations, Professional Development, Strategic Management, and Global Marketing strategies. Instructional projects with real businesses, work-based learning activities including School-Based Enterprises, and DECA application experiences should be incorporated in this course.

Course 2: Hospitality, Recreation & Tourism Essentials
Prerequisite: Marketing Principles

The second course in the Hospitality, Recreation & Tourism Pathway educates students on the basics of marketing and business in relation to the Hospitality, Recreation, and Tourism industry in the U.S. and abroad. Students will study destination geography, world economies, and historical timelines related to major segments of the hospitality industry. Students will determine how the lodging industry uses marketing to achieve its goals. The vital roles of group, convention and meeting planning, human relations, communications and ethics will be discussed along with the recreation industry segment.

Course 3: Hospitality, Recreation & Tourism Management
Prerequisite: Hospitality, Recreation & Tourism Essentials

The third course in the Hospitality, Recreation & Tourism Pathway will ensure that students develop a leadership perspective about social, environmental, economic and consumer factors impacting the HRT industry. Students will analyze operations, control systems, management structures, service levels, cost effective operations and related technology. Students will demonstrate skills in handling legal and liability issues and human resources functions. Throughout the course, students will develop an innate understanding that exemplary customer service skills define success in the industry.

Career Opportunities:

  • Front Office Manager
  • Executive Housekeeper
  • Director of Sales & Marketing
  • Chief Engineer
  • Director of Human Resources
  • Rooms Division Manager
  • Director of Security
  • Controller
  • Food & Beverage Director
  • Resident Manager
  • Director of Operations
  • General Manager
  • Regional Manager
  • Quality Assurance Manager
  • Corporate Management
  • Lodging Management
  • Owner/Franchisee
  • Administrative Support
  • Uniformed Services Support
  • Communications Supervisor
  • Front Desk Supervisor
  • Reservations Supervisor
  • Laundry Supervisor
  • Room Supervisor
  • Bell Captain
  • Shift Supervisor
  • Sales Professional
  • Night Auditor
  • Front Desk Employee
  • Valet Attendant
  • Bell Attendant
  • Door Attendant
  • Concierge
  • PBX Operator
  • Reservationist
  • Guestroom Attendant
  • Public Space Cleaner
  • Laundry Attendant
  • House Person
  • Maintenance Worker
  • Van Driver Executive Director
  • Assistant Director
  • Director of Tourism Development
  • Director of Membership Development
  • Director of Communications
  • Director of Visitor Services
  • Director of Sales
  • Director of Marketing and Advertising
  • Director of Volunteer Services
  • Director of Convention and Visitors Bureau
  • Market Development Manager
  • Group Sales Manager
  • Events Manager
  • Sales Manager
  • Destination Manager
  • Convention Services Manager
  • Heritage Tourism Developer
  • Travel Agent (Commercial & Vacation)
  • Event Planner
  • Meeting Planner
  • Special Events Producer
  • Nature Tourism Coordinator
  • Tour and Travel Coordinator
  • Tourism Marketing Specialist
  • Transportation Specialist
  • Welcome Center Supervisor
  • Visitor Center Counselor
  • Tourism Assistant
  • Executive Assistant
  • Tour Guide
  • Tour Operator
  • Motor Coach Operator
  • Tour and Ticket Reservationist
  • Interpreter
  • Business to Business Salesperson

restaurant management

Culinary Arts

Course 1: Introduction to Culinary Arts
Prerequisite: None

Introduction to Culinary Arts is the foundational course designed to introduce students to fundamental food preparation terms, concepts, and methods in Culinary Arts where laboratory practice will parallel class work. Fundamental techniques, skills, and terminology are covered and mastered with an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance and operation procedures. The course also provides an overview of the professionalism in the culinary industry and career opportunities leading into a career pathway to Culinary Arts.

Mastery of standards through project-based learning, technical skills practice, and leadership development activities of Family, Career and Community Leaders of America, (FCCLA) will provide students with a competitive edge for either entry into the education global marketplace and/or the post-secondary institution of their choice to continue their education and training.

Course 2: Culinary Arts I
Prerequisite: Introduction to Culinary Arts

As the second course in the Culinary Arts Career Pathway, the prerequisite for this course is Introduction to Culinary Arts. Culinary Arts I is designed to create a complete foundation and understanding of Culinary Arts leading to postsecondary education or a food-service career. This fundamentals course begins to involve in-depth knowledge and hands-on skill mastery of culinary arts.

Course 3: Culinary Arts II
Prerequisite: Culinary Arts I

Culinary Arts II is an advanced and rigorous in-depth course designed for the student who is continuing in the Culinary Arts Pathway and wishes to continue their education at the postsecondary level or enter the food-service industry as a proficient and well-rounded individual. Strong importance is given to refining hands-on production of the classic fundamentals in the commercial kitchen.

  • Career Opportunities:
  • General Manager
  • Food & Beverage Manager
  • Kitchen Manager
  • Catering & Banquets Manager
  • Service Manager
  • Maitre’d
  • Restaurant Owner
  • Baker
  • Caterer
  • Executive Chef
  • Pastry & Specialty Chef
  • Bartender
  • Restaurant Server
  • Banquet Server
  • Kitchen Steward
  • Host

 

INSTRUCTORS

Brandi Chitty

Hospitality Instuctor

Michael McEvoy

Culinary Arts Instructor

Upcoming Events

October 7
October 14
October 15

Dance Club Meeting

3:30 PM - 4:30 PM