Hospitality &Tourism

Hospitality &TourismPrograms of Study

Culinary ArtsThe Culinary Arts program of study introducesstudents to occupations and educationalopportunities related to the planning, directing,or coordinating activities of a food and beverageorganization or department. This program of study alsoexplores opportunities involved in directing andparticipating in the preparation and cooking of food.Introduction to Culinary ArtsThis course will emphasize the principles ofplanning, organizing, staffing, directing and controllingthe management of a variety of food service operations.The course will provide insight into the operation of awell-run restaurant. Students will be spending half of theyear working in blu’ learning baking techniques. Theother half of the year, students will work to get theirServSafe Kitchen Managers certification. Uniform fee: 50. Students earn the ServSafe Manager Certification.Practicum in Culinary Arts I – blu’ (2)This course is a unique practicum that providesoccupationally specific opportunities for students toparticipate in a learning experience that combinesclassroom instruction with actual business and industrycareer experiences. Practicum in Culinary Arts integratesacademic and career and technical education; providesmore interdisciplinary instruction; and supports strongpartnerships among schools, businesses, and communityinstitutions with the goal of preparing students with avariety of skills in a fast-changing workplace. Studentsare taught employability skills, which include job-specificskills applicable to their training plan, job interviewtechniques, communication skills, financial and budgetactivities, human relations, and portfolio development.Instruction will be delivered through school-basedlaboratory training in the Allen High School Career andTechnical Education Restaurant. Students will berequired to participate in catering outside the schoolday. Uniform fee: 50Practicum in Culinary Arts II – blu’ (2)Culinary Arts – blu’ (2)Culinary Arts begins with the fundamentals andprinciples of the art of cooking and the science of bakingand includes management and production skills andtechniques. Students can pursue a national sanitationcertification, a Texas culinary specialist certification orany other appropriate industry certification. This coursemay be offered as a laboratory-based or internshipcourse. Uniform fee: 50.This course is a continuation of the practicum inculinary arts providing additional skills and experienceswhich combine classroom instruction with actualbusiness and industry career experiences. The goal ofthis course is to deepen the student’s preparation with avariety of skills in a fast-changing workplace. Instructionwill be delivered through school-based laboratorytraining in the Allen High School Career and TechnicalEducation Restaurant. Students will be required toparticipate in catering outside the school day. Uniformfee: 50

Hospitality &TourismHospitality and Tourism focuses on themanagement, marketing, and operations ofrestaurants and other food/beverage services,lodging, attractions, recreation events, and travelrelated services. Students learn knowledge and skillsfocusing on communication, time management, andcustomer service that meet industry standards. Studentswill explore the history of the hospitality and tourismindustry and examine characteristics needed for success.Hotel ManagementThis course focuses on the knowledge and skillsneeded to pursue staff and management positionsavailable in the hotel industry. This in-depth study of thelodging industry includes departments within a hotelsuch as front desk, food and beverage, housekeeping,maintenance, human resources and accounting. Thiscourse will focus on, but not be limited to, professionalcommunication, leadership, management, humanresources, technology and accounting.Hospitality ServicesHospitality Services provides students with the academicand technical preparation to pursue high-demand andhigh-skill careers in hospitality related industries. Theknowledge and skills are acquired within a sequential,standards-based program that integrates hands-on andproject-based instruction. Standards included in theHospitality Services course are designed to preparestudents for nationally recognized industry certification, anational sanitation certification, postsecondary educationand entry-level careers. In addition, Hospitality Services isdesigned so that performance standards meet employerexpectations, enhancing the employability of students.Instruction may be delivered through laboratory trainingor through internships, mentoring, or job shadowing in acommunity setting. Students are encouraged toparticipate in extended learning experiences such ascareer and technical student organizations and otherleadership or extracurricular organizations. Students arebussed to their field site or may provide their owntransportation. Uniform fee: 50. Students earnCertified Hospitality and Tourism Professionalcertification.

Hospitality &TourismPracticum in Hospitality Services I (2)This practicum experience provides opportunities forstudents to participate in a learning experience thatcombines classroom instruction with actual business andindustry career experiences. Practicum in HospitalityServices integrates academic and career and technicaleducation; provides more interdisciplinary instruction;and supports strong partnerships among schools,businesses, and community institutions with the goal ofpreparing students with a variety of skills in a fastchanging workplace. Students are taught employabilityskills, including job-specific skills applicable to theirtraining plan, job interview techniques, communicationskills, financial and budget activities, human relations, andportfolio development. Practicum in Hospitality Servicesis relevant and rigorous, supports student attainment ofacademic and technical standards, and effectivelyprepares students for college and career success.Students are encouraged to participate in extendedlearning experiences such as career and technical studentorganizations and other leadership or extracurricularorganizations. Students are bussed to their field site ormay provide their own transportation. Class/UniformFee: 50. Students earn Certified Hospitality and TourismProfessional certification.Practicum in Hospitality Services II (2)The practicum experience in the second year providesmore extended opportunities for students to participatein a learning experience that combines classroominstruction with actual business and industry careerexperiences. Practicum in Hospitality Services IIintegrates academic and career and technical education;provides more interdisciplinary instruction; and supportsstrong partnerships among schools, businesses, andcommunity institutions with the goal of preparingstudents with a variety of skills in a fast-changingworkplace. Students employability skills are facilitatedand taught at a deeper level, including job-specific skillsapplicable to their training plan, job interview techniques,communication skills, financial and budget activities,human relations, and portfolio development. Practicumin Hospitality Services is relevant and rigorous, supportsstudent attainment of academic and technical standards,and effectively prepares students for college and careersuccess. Students are encouraged to participate inextended learning experiences such as career andtechnical student organizations and other leadership orextracurricular organizations. Students are bussed totheir field site or may provide their own transportation.Class/Uniform Fee: 50 Students earn Certified Hospitalityand Tourism Professional certification.

Hospitality Services Hospitality Services provides students with the academic and technical preparation to pursue high-demand and high-skill careers in hospitality related industries. The knowledge and skills are acquired within a sequential, standards-based program that integrates hands-on and project-based instruction.