Courses of Study: Hospitality and Tourism

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Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
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1.) Trace the history of the hospitality and tourism industries, including culinary and food services, lodging, travel and tourism, and legal and ethical issues.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
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Multimedia: 0
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2.) Apply mathematical, reading, writing, terminology, critical-thinking, decision-making, communication, financial literacy, and problem-solving skills to the hospitality and tourism industry.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
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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
Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
All Resources: 1
Learning Activities: 0
Lesson Plans: 0
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Unit Plans: 1
4.) Determine technology tools that impact the hospitality and tourism industry.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
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5.) Determine career pathways, entrepreneurial opportunities, and required credentials related to hospitality and tourism.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
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6.) Compare types of recreation, travel, and tourism activities.

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

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
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7.) Describe strategies involved in planning various events, including golf tournaments, weddings, and anniversary celebrations.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
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8.) Determine stages in the guest cycle, including pre-arrival, arrival, occupancy, and departure.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
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9.) Identify criteria used for classifying hotel properties.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
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10.) Identify the role of various departments within a lodging facility.

Examples: housekeeping, maintenance, landscaping

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
All Resources: 2
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Lesson Plans: 1
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Unit Plans: 1
11.) Organize the back-of-the-house and front-of the-house of a culinary laboratory for function, efficiency, time management, and cost.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
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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
Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
All Resources: 0
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13.) Apply culinary calculations to recipe conversions, including weight and volume, calories and fat grams, and food temperature conversions.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
All Resources: 1
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Lesson Plans: 1
Multimedia: 0
Unit Plans: 0
14.) Demonstrate safety when using various cutting tools in a commercial culinary laboratory.

•  Comparing knife cuts used in the culinary industry
Examples: julienne, bâtonnet, 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
Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
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15.) Assess factors that affect food quality, including taste, appearance, color, and texture.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
All Resources: 1
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Lesson Plans: 1
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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
Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
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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
Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
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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
Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
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19.) Describe basic service skills used in hospitality and tourism industries, including welcoming and processing guests, overseeing customer comfort, and handling customer complaints.

Hospitality and Tourism (2009)
Grade(s): 9 - 12
Hospitality and Tourism
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Multimedia: 0
Unit Plans: 0
20.) Compare styles of food service, including counter, trayline, seated, banquet, and catering.

•  Demonstrating table-setting techniques