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Hospitality and Tourism, Grade 9 - 12, Hospitality and Tourism, 2009

1.) Trace the history of the hospitality and tourism industries, including culinary and food services, lodging, travel and tourism, and legal and ethical issues.

2.) Apply mathematical, reading, writing, terminology, critical-thinking, decision-making, communication, financial literacy, and problem-solving skills to the hospitality and tourism industry.

3.) Explain the impact of goal setting, teamwork, and technical skills on careers in the hospitality and tourism industry.

•  Recognizing the importance of FCCLA programs to the hospitality and tourism industry
4.) Determine technology tools that impact the hospitality and tourism industry.

5.) Determine career pathways, entrepreneurial opportunities, and required credentials related to hospitality and tourism.

6.) Compare types of recreation, travel, and tourism activities.

Examples: amusement parks, museums, sporting events, destination vacations, cruises, spas, resorts, tours, attractions, theaters, reunions

7.) Describe strategies involved in planning various events, including golf tournaments, weddings, and anniversary celebrations.

8.) Determine stages in the guest cycle, including pre-arrival, arrival, occupancy, and departure.

9.) Identify criteria used for classifying hotel properties.

10.) Identify the role of various departments within a lodging facility.

Examples: housekeeping, maintenance, landscaping

11.) Organize the back-of-the-house and front-of the-house of a culinary laboratory for function, efficiency, time management, and cost.

12.) Demonstrate operation of food preparation and nonfood commercial equipment, according to Occupational, Safety, and Health Administration (OSHA) standards.

•  Classifying small and large food preparation equipment
•  Describing the calibration of food preparation equipment
•  Measuring portions with ladles, cups, spoons, and scales
•  Analyzing warranties and service agreements for proper maintenance of food preparation equipment
•  Identifying proper handling, storage, and cleaning of food preparation equipment
13.) Apply culinary calculations to recipe conversions, including weight and volume, calories and fat grams, and food temperature conversions.

14.) Demonstrate safety when using various cutting tools in a commercial culinary laboratory.

•  Comparing knife cuts used in the culinary industry
Examples: julienne, bātonnet, brunoise, dice, tourne, rondelle, chiffonade

•  Identifying sharpening tools, including stone and steel
•  Illustrating safe handling and washing techniques for sharpening tools
•  Selecting proper cutting tools, including knives, mandolins, choppers, and food processors for various tasks
•  Demonstrating safe knife-sharpening techniques
15.) Assess factors that affect food quality, including taste, appearance, color, and texture.

16.) Explain the importance of developing standardized recipes in a food service operation.

•  Interpreting recipe instructions
•  Analyzing a recipe for spice and seasoning substitutions and adjustments
17.) Define important dietary terms, including bland, low-fat, low-sodium, low-cholesterol, and fat-free diets.

•  Recognizing various food allergies
•  Identifying eating disorders
•  Classifying major nutrients
•  Preparing healthy recipes for special diets
18.) Describe the Hazard Analysis and Critical Control Point (HACCP) and Material Safety and Data Sheets (MSDS) standards.

•  Identifying foodborne illnesses and hygiene procedures for avoiding each
•  Demonstrating proper handling, preparation, and storage of food
•  Demonstrating compliance with health codes for food service related to chemical storage, pest control, and garbage disposal
19.) Describe basic service skills used in hospitality and tourism industries, including welcoming and processing guests, overseeing customer comfort, and handling customer complaints.

20.) Compare styles of food service, including counter, trayline, seated, banquet, and catering.

•  Demonstrating table-setting techniques
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