University of Maine System

University of Maine at Orono

Parks, Recreation, and Tourism – Bachelor Degree The Parks, Recreation and Tourism program is designed to provide students with training that will qualify them to work in a variety of work settings such as parks and protected natural areas, the public and private business sectors, non-profit environmental organizations, as well as state and federal natural resource agencies. The PRT program emphasis on the integration of natural, social, and management sciences reflects the inter-disciplinary context in which recreation, tourism, natural resource planning, and environmental concerns are addressed.

The Parks, Recreation and Tourism curriculum is designed to develop proficiency in the profession while providing a broad general education. There are four major study areas within the PRT curriculum:

 Natural Sciences: forest biology, wildlife conservation, ecology, geology, dendrology, conservation biology  Social Sciences: communications, social psychology, environmental ethics, sociology, environmental history  Management: natural resources economics, land use planning, forest management, environmental law and policy, business administration, public management  PRT Professional Preparation: forest recreation management, visitor behavior and management, tourism management and planning, environmental interpretation

Specialization within the PRT Program In addition to the base curriculum students may elect courses for a minor in Public Relations, Business Administration, International Affairs, Natural Resources or Psychology and several other related fields.

Required Professional Preparation Courses

Readings in Outdoor Recreation Selected authors and literature are studied and discussed to familiarize PRT majors with the breadth and complexity of the field. Forest Recreation Management A broad yet comprehensive study of the theories, problems, and techniques of managing recreation systems in both the public and private sectors. Emphasis given to current recreation management issues. Visitor Behavior and Management Study of outdoor recreation user behavior as it impacts the planning, design, and management of outdoor recreation opportunities. Emphasis on social/psychological principles which alter behavior and satisfaction in recreation experiences. Principles of Tourism Focus is on the application of tourism principles to natural environments in the public and private sectors. Topics range from the history of tourism to emerging trends, and include the structure and function of tourism organizations, tourist behavior, beneficial and adverse impacts of tourism, tourism demand and appropriate tourism development. Wilderness and Wild and Scenic River Management Development of a historical overview of wilderness and river management in the United States. Basic concepts of unique management problems and opportunities associated with wilderness and wild and scenic river systems. Environmental Interpretation Study of interpretation principles and applications with special emphasis on the function of 1 interpretation in natural and cultural resource settings. Issues and Ethics in Outdoor Recreation (Senior Seminar) An in-depth look at the myriad issues facing the outdoor recreation professional. Emphasizes policy, trends, ethics, research, and conflict resolution as tools for resolving issues.

Additional Required Courses Introduction to Forest Biology, College Composition, Pre-Calculus, Public Speaking, Geology, Sociology, American Government, Ecology, Forest Vegetation, Psychology, Modern Economics, Forest Management, Public Management, Chemistry I or Descriptive Physics, Public Admin. or Business Administration Elective, Technical Writing, Geographic Inf. Systems, Social Psychology, Prin. Statistical Inference, Nat. Resources Econ., Environ. Law & Policy, Land Use Planning

Optional Professional Preparation Courses

Cooperative Education Opportunity for student to gain experience, to integrate classroom learning with job performance, and to develop future placement possibilities. Internship A professional activity under the general supervision of an experienced professional with a high degree of responsibility placed on the student. Field Experience A field experience is a professional activity participated in by students under the supervision of a practicing professional in the field. Park Planning and Design Basic planning and design principles of space, scale and circulation applied to recreation areas and park facilities with special emphasis on visitor use. Cultural Resource Management Study of social and legislative mandates to preserve our nation's cultural heritage. Emphasis on the total management of cultural resources through study of existing management systems. Commercial Recreation Basic concepts of recreation management applied to CR enterprises. Topics include entrepreneurial strategies, economic concepts, the feasibility process, and leisure trends affecting the CR industry.

University of Maine at Presque Isle

Recreation and Leisure Services – Bachelor Degree All students majoring in Recreation/ Leisure will be required to take a core of the same classes which will introduce them to the field of recreation and leisure. The core classes have been designed to provide students with pertinent management, leadership, and programming skills as well as an introduction to the philosophical discourse of the field. To complement the core, they will choose a concentration in outdoor recreation/leadership, community recreation or natural resource recreation management.

Outdoor Recreation/Leadership focuses on courses in outdoor recreation skills, adventure recreation, management, outdoor leadership and trip planning. Students participate and implement several overnight trips which focus leave no trace ethics and the art of backcountry camping. They also choose from a variety of courses in backpacking, canoeing and rock climbing to compliment their expertise. This concentration is for students seeking employment in camps, as guides, adventure recreation/outdoor recreation educators, interpreters and/or climbing instructors.

Community Recreation focuses on recreation, business management and skills in recreation. This interdisciplinary concentration which requires students to take courses in business, grant writing and group dynamics prepares students to manage or work in park and recreation facilities, gyms, 2 YMCA's and other community recreation programs. Students can choose between a variety of courses in other degree programs to enhance their knowledge and skills.

Natural Resource Recreation Management focuses on courses in recreation and the sciences. This interdisciplinary concentration prepares students in recreational management, natural resources management and provides a solid science background. Students interested in being park rangers, interpretive specialists and/or working in science camps/science centers would benefit from this concentration. Students can choose from a variety of science courses to enhance their recreation degree. Students interested in park ranger opportunities are advised to take several classes in criminal justice for the law enforcement component; biology to be fluent in the flora and fauna aspects and GIS to prepare them as nature resource managers.

Introduction to Recreation/Leisure Services This course provides students with an introductory overview of the philosophical foundations, career opportunities and interdisciplinary nature of these fields. It is meant to be a broad look at recreation and tourism from several different perspectives. Leadership Training in Recreation Leadership Training is a course designed to provide the student with the basic knowledge of leadership theories, specific communication skills, and application methods that are relevant to the recreation/leisure professional. Introduction to Business Computing Hands-on training with professional application software used by modern businesses. Provides a working knowledge of word processing and an in-depth understanding of spreadsheets, graphics, and data base management systems. Fall, odd-numbered spring, and even-numbered summer semesters. Program Development and Planning This course is designed to introduce the student to recreation program development through an understanding of systematic programming skills, budgeting, personnel management, implementation and marketing strategies, and the evaluation cycle. Leisure through the Lifespan This course will explore leisure through human lifespan development. Topics discussed include: theories of development, leisure and youth development, family leisure, aging and leisure patterns, and the role of culture in recreational programming. Inclusive Recreation/Leisure Designed to promote the inclusion of people with disabilities into recreation/leisure and park programs/ facilities. Basic physiological, psychological, and cognitive characteristics of specific disabilities will be studied. Class lectures combined with a 20 hour practicum experience with an agency that provides services for people with disabilities. Facility Design and Maintenance This course is designed to introduce the student to the management, operation, and design principles of recreation and park facilities. Interpreting the Environment This course will examine the history, philosophies, trends, methods, and techniques of outdoor education and interpretation. Students will be given the opportunity to develop and practice a variety of interpretive and educational skills through the use of class activities and projects. Internship Seminar This course will examine the history, philosophies, trends, methods, and techniques of outdoor education and interpretation. Students will be given the opportunity to develop and practice a variety of interpretive and educational skills through the use of class activities and projects. History and Philosophy of Leisure The course explores the development of recreation and leisure from its inception to the present. The cultural, social, and economic background of the many facets of leisure and recreation will be 3 discussed. Philosophical issues as they relate to leisure will be presented. Students will develop a personal and professional philosophy of recreation and leisure. Natural and Cultural Resource Protection This course will introduce students to preservation and conservation practices for wildland recreation areas. Principles of identifying, monitoring, and managing natural, cultural, and historic resources will be examined. Strategies for protecting natural, cultural, and historic resources will be presented. Contemporary Trends of Leisure This course examines current and future psychosocial, technological, and economic trends impacting the leisure services field. Instructional techniques include seminars, research methods, and literature reviews. Management of Leisure Services Class and field work experiences concerning the organization and administration of community recreation services. Students will have the opportunity to observe past and present administrative practices within the community in addition to class study of administrative and organizational theory Internship All recreation students must complete a 10-week (350 hours) internship in an approved outdoor recreation/tourism agency. The internship must be directly related to the student's concentration and be approved by a recreation advisor Research Methods I Presents fundamentals of research design, measurement, and data analysis. Applications of research methods within the behavioral sciences, including scientific writing and professional ethics.

Tourism Concentration

Tourism Design and Destination Marketing This course provides the foundation for developing and marketing tourist destinations as well as planning various types of tours. Students will plan a tour from beginning to end by designing and writing brochures and pricing the arrangements. Tourism and the Social Sciences As the field of tourism increasingly relies on social science methods and theories to enhance the quality of attractions, experiences, and visitor services. This course seeks to explore the tourism system from a community perspective incorporating economics, and marketing. Impacts of Tourism Development This class provides an overview of the positive and negative impacts of tourism. It will include the study of tourism management and critical analysis of tourism impacts to ensure the sustainability of tourism related resources (both natural and cultural) and the well-being of global and local tourism destinations and communities. Advanced Research Methods in Tourism Students will develop annotated bibliographies and literature reviews for a specific area of interest related to tourism. Students will then complete a research project. Topics may include, but are not limited to, tourist behavior, host-tourist interactions, impacts of tourism, and impacts of gaming or sustainable development.

Outdoor Recreation/ Leadership Concentration

Wilderness First Responder This course is designed to introduce students to wilderness medicine and evacuation techniques in remote backcountry areas. The course covers emergency medical procedures in wilderness settings and provides fundamental instruction in basic search and rescue techniques. This 80-hour certification course certifies students as wilderness first responders. Outdoor Pursuits I This course is experientially based and will provide opportunities for skill, technique, and 4 leadership development in several of the following activities: backpacking, flatwater and/or whitewater canoeing, canoe camping, rock climbing, kayaking, and rafting. Emphasis will be placed on organizing, planning, leading, and evaluating the physical, cognitive, emotional, and special need factors of an outdoor leisure pursuit for diverse populations. Outdoor Pursuits II This course is experientially based and will provide opportunities for skill, technique, and leadership development in winter camping, snowshoeing, and Nordic and alpine skiing. Emphasis will be placed on developing basic skills, organizing, planning, leading, and evaluating the physical, cognitive, emotional, and special needs factors of an outdoor leisure pursuit for diverse populations. Wilderness Expedition Skills This experiential course requires students to work with a faculty member to design and carry out an extended expedition in an outdoor recreational pursuit. This leadership-related course focuses on developing outdoor skills in backcountry living. This course requires students to participate in a five-day expedition to be completed during fall break.

University of Maine Farmington

Ski Industries – Certificate This certificate allows students to combine their love of skiing or snowboarding with a top-notch college education that prepares them for a professional year-round career in the ski industry. Students enrolled in any UMF degree program may earn the Ski Industries Program certification. Each of the three ski industries modules combines course work with practical experience through several practicums and a final internship in the ski industry. Students are encouraged to take the National Certification exams. The program is affiliated with the Professional Ski Writers Association, the National Ski Areas Association, Snow Sports Industries of America, New England Winter Sports Representatives Incorporated, the Maine Alpine Race Association and Ski Maine. Completion of the certificate is recorded on the official UMF transcript. The program coordinates especially well with UMF's bachelor's degree programs in Business/Economics, Individualized Studies, and General Studies.

Ski Industries: Business Concentration Requirement Classes Orientation to the Snowsports Industry Introduction to Snowsports Business and Management Snowsports Business and Management II Practicum in Snowsports Business Business Applications for Community Snowsports/Recreation Areas Internship: Snowsports Business Accounting Principles Principles of Management Principles of Marketing Human Resources Management Introductory Statistics Mathematics for Economics and Business

Ski Industries: Coaching/Teaching Concentration Requirement Classes Orientation to the Snowsports Industry Teaching/Coaching Applications in Alpine Snowsports Theory and Methods in Alpine Skiing Methods in Alpine Course Setting Practicum in Snowsports Teaching/Coaching Internship: Professional Snowsports Teaching/Coaching Foundations of Coaching Coaching Athletic Conditioning

5 University of Maine at Machias

Recreation & Tourism Management – Bachelor Degree The Recreation & Tourism Management major emphasizes the integrated study of recreational services with business management. The general objective of this program is to prepare professionals in the field of recreation by cultivating a broad understanding of leisure and recreation in our society while developing managerial competencies. This program is accredited by the National Recreation and Park Association. Graduates are prepared to become Certified Park and Recreation Professionals, giving them national recognition.

After establishing a broad foundation, students focus on individual interests by taking courses in an area of specialized study. Students design their own 15-credit-hour specializations in cooperation with their academic advisors. Examples of individualized areas of specialization include: Adventure Recreation, Park Management, Sports and Fitness Management, and Tourism Specific courses for the area of specialized study are selected based on student interest and course availability, and may include courses from other colleges in addition to UMM.

All students may also acquire nationally recognized certifications while participating in this program. As part of required course work, students gain certificates in CPR, Red Cross First Responder, Snowmobile Safety, and Boating Safety. Also made available on a regular basis are certifications in Hunter Safety, Hunter Safety Instructors, Lifeguarding, Water Safety Instructor, and National Alliance for Youth Sports, or American Coaching Effectiveness (ACE) coaching certification. Courses in this program, along with assistance from faculty, can help prepare anyone for the Registered Maine Guide license and/or the nationally recognized Red Card for firefighting.

Freshman Recreation Seminar Provides an introduction to college and specifically to UMM exploring campus policies and procedures, campus services and opportunities, study skills and time management, student responsibilities and image, etc. The intent of the course is to help students in their adjustment to the new experience of college life. Offered fall semester only. Recreation & Leisure Exploration An overview of career opportunities in the leisure service industry including discussions of professionalism, exploration of career objectives, examination of professional journals, and personal interaction with working professionals from several different segments of the leisure service industry. Speakers and the career development office help students explore individual interests, values, and job characteristics so they can choose an appropriate career direction more readily. History and Philosophy of Recreation A philosophical foundation in the theories of leisure, recreation and play that also traces the historical framework of the leisure service industry. The sociological, psychological and physiological significance of play, recreation and leisure as it relates to the individual lifespan and society as a whole is explored. The course will explore the changing role of leisure and the leisure services profession. Outdoor Recreation A survey of outdoor recreation activities that addresses personal motivation for participation as well as direct and indirect psychological, social and physical benefits derived from participation. Economic, technological, political and environmental impacts of outdoor recreation are examined. Historical perspectives, professional responsibilities, human and natural resource elements, and future trends are explored. The course includes active participation in outdoor activities such as lake canoeing, ocean kayaking, backpacking, camping, and map and compass skills. Emphasis is placed on outdoor leadership philosophies and techniques. Outdoor Recreation 2

6 Develops philosophical, organizational, participation and leadership skills in an effort to promote safe, enjoyable participation in outdoor activities while considering the impact on and the protection of the natural resource. The motivation for participation and the role of the outdoor leader are explored in detail. This course includes active participation in outdoor activities such as skiing, winter camping, snowshoeing and river canoeing. Risk management planning is an integral part of the course. Recreation Safety and First Aid Develops an awareness of safety in a variety of recreational settings. The course includes theoretical understandings and practical experiences directed toward prevention of hazardous conditions and emergency situations. The student may obtain Red Cross Emergency Response Certification Leisure Activities Explores leisure theory, concepts of play and impacts of organizational structure on the outcome of any activity. Using a variety of non-sport activities such as games, crafts, music and drama, relationships between resources and experiences are explored and appropriate facilitation techniques for all individuals and groups within society are analyzed. Developing an understanding of the nature and diversity of leisure activities is the goal of this course. Recreational Sports Methods Intended to give the student a general understanding of sports in a recreational setting. Topics include the planning process, organizing activities, presentation methods and techniques and evaluation procedures. Students develop an appreciation of individual differences as they relate to sports programming. The impacts of and relationships between many current societal issues and sport are explored Leadership and Group Dynamics The study of leadership theory and group dynamics is the primary focus of this course. Human nature and the motivation of the individual are examined in order to better understand individuals as members of groups. Face-to-face leadership techniques are put into practice as students lead activities as part of a class-sponsored special event and as they simulate management-level interaction and problem solving. Recreation Program Planning This course will provide students with the basic knowledge or programming principles and theories, assessing participant needs, the planning process, developing goals and objectives, program implementation and evaluation strategies. Students will concentrate on the role that programming plays in enabling leisure and in facilitating the recreational experience. This course emphasizes the practical application of the knowledge and skills gained through the course. Park and Recreation Facilities Operations Current practices in the operation and maintenance of parks and recreational facilities including both indoor and outdoor facilities. Students receive firsthand experience of site protection techniques, visitor management, and other problems involved in managing recreational facilities. Park and Recreation Facilities Design A practical experience in the planning and design of parks and recreational facilities. Planning theory and all types of plans are reviewed. Spatial concepts and site design theory are combined in a laboratory setting where students draft plans and prepare scaled models of actual facilities Recreation Services for Special Populations A course to provide the student with a general understanding of leisure services for 'special' populations. Topics include current applicable legislation, disabling conditions, community recreation resources for special groups, architectural barriers, program planning and implementation. Recreation Administration and Supervision An overview of administration including all functions of management. Classroom exercises and field work contacts concentrate on the administrative processes of policy development, decision making, personnel management, budgeting and financing, programming, public relations and office management. Included are evaluation procedures and research related to administration. Recreation Seminar

7 A seminar to integrate previous course and field experiences. Emphasis is placed on problem- solving procedures using case studies. Studies of current issues, status, trends, and future directions in leisure and recreation are included.

Additional Required Courses Financial Accounting, Business Law, Marketing & Entrepreneurship, Human Behavior in Organizations or Human Resource Management, Intro to Statistics 3, Physical education beyond the University Core 2

Computer electives chosen from: Web Page Design, Business Spreadsheet Applications, Database Applications, Teaching, Learning and Technology, Recreation Computer Applications

Outdoor Recreation Activities A course in the field of outdoor recreation providing a choice of activity and credit. Depending on the season and the scheduling requirements, this selection may include canoeing, backpacking, sailing, riflery, and ocean kayaking. Students should be willing to participate in the activities as this course contains extensive field experiences. River Canoeing and Camping Designed to prepare a student to lead an extended canoeing trip on a wilderness river. The learning experiences in this course are designed to help students develop an awareness and appreciation of the Maine woods, and to enjoy it safely, while leaving it environmentally sound. This course provides excellent preparation for taking the Maine Guide exam. Sailing and Basic Seamanship Designed to introduce students to sailing and basic boating safety. The course covers basic seamanship, sailing theory and techniques, boat handling, navigation, marine safety, and proper procedures for administering sailing programs. Students also have an opportunity to develop an awareness and appreciation of the Maine waterways. Prerequisite: REM 121 and REM 122, or permission of instructor. Sea Kayaking & Camping Designed to prepare students as leaders of an extended wilderness sea kayaking trip. Students not only develop kayak skills, but more importantly develop techniques for programming safe, educational and fun kayak trips for beginners through advanced paddlers. A thorough understanding of all skills necessary to lead a successful trip will be developed. There is no prerequisite although REM 121 and REM 122 would be beneficial. Lifeguard Training and Aquatics Management Students will acquire general information concerning pool sanitation and aquatics management, and will complete the course with American Red Cross lifeguard certification. Water Safety Instructor Course will enhance student’s swimming and water safety skills and will prepare student for Red Cross Water Safety Instructor (WSI) certification. This training and certification are valuable credentials for any water related employment including water theme parks, waterfront director, swim instructor, pools and beaches, as well as guiding (canoes, kayaks, white water rafting). Entrance into course requires passing 50 yard swim test as well as a basic knowledge of swimming strokes. Recreational Hunting & Fishing A course designed to familiarize the student with all the various forms of recreational hunting and fishing and to examine the impact of these activities on Maine people economically, recreationally and environmentally. This course also focuses on wildlife and the role that hunting and fishing play in wildlife management programs. Proper selection and use of equipment and current safety programs are addressed. Wilderness First Responder This course will provide outdoor leaders and enthusiasts with the knowledge and skills necessary to deal with medical and traumatic emergencies in remote settings. Applicable to expedition work, 8 camping, backpacking, guiding, rangers and recreational travelers. Successful completion of this 72-hour course carries a three-year certification through the Wilderness Medical Associates and exceeds the Maine Guide’s requirements for medical training. Prerequisite: Students must have CPR certification or be concurrently enrolled in a course that will be completed by the time the WFR course is finished. Principles of Coaching A course to provide students with the basic competencies to teach and coach sports (usually soccer and basketball) in recreational as well as school situations. Activities include development of a philosophy, certification of coaches, and a study of the athletic educator. An in-depth look at the game including fitness, techniques, tactics and systems is taken. Each sport is approached from building the complete program. Prerequisite: sophomore standing. Recreational Underwater Archeology This course is designed to teach divers proper procedures in the study of underwater archaeology. The course takes place in the classroom and the pool in preparation for actual ocean exploration. Areas covered include archival research, reconnaissance, planning, fundamentals of vessel construction from sail to steam, mapping, wreck survey and mapping, recording data, photo- mosaics, excavation and conservation of artifacts, analysis and interpretation of site and artifacts, publication of findings, and underwater photography. Prerequisite: Basic Open Water certification or higher from an approved association; medical clearance. Kinesiology This course examines human joint movements and their respective neuromuscular activities. The course emphasis is on biomechanics and the effects of internal and external forces on functions of the human locomotor system. The course requires good qualitative and quantitative skills in order to effectively examine the performance of movement and to be able to apply these concepts to professional responsibilities in areas such as physical therapy, athletic training, physical education, coaching, health club management or personal training. This course meets the kinesiology requirement for the State of Maine endorsement: Teacher of Physical Education. Recreational Underwater Archaeology Field Study Involving actual diving on a shipwreck in the ocean off the coast of Maine, this course teaches and provides practical applications of proper procedures in the study of underwater archaeology. The course involves the historical, cultural and archaeological study of a coastal schooner ship wrecked on the Maine coast. Skills and techniques studied include a sketch map, wreck survey, photo- mosaic, excavation and conservation of artifacts. Introduction to Tourism & Hospitality An overview of the tourism and hospitality industry including a wide variety of topics from food service to lodging to casinos, golf resorts and cruise lines. This is the introductory course in the sequence of courses emphasizing tourism management. Prerequisite: ENG 101 and MAR 101, or permission of instructor. Fundamentals of Search and Rescue Designed to prepare people to participate effectively in official search and/or rescue activities administered by local, state, or federal agencies either as a volunteer working on a search and rescue team or as an employee of a governmental agency with search and rescue responsibilities. A student who successfully completes this course may receive national certification. Rescue Diver This PADI Rescue Diver course is designed to develop the necessary knowledge and skills for individuals to effectively perform diver rescues and assists, manage diving accident situations, render proper first aid, and qualify for the PADI Divemaster training. The course involves classroom activities, pool simulations, and open water dives. Before enrolling in this course students must have PADI Advanced Open Water Diver certification or equivalent rating. Ecotourism This course provides an introduction to the concept and practice of ecotourism, a term used to describe nature-based tourism that promotes environmental conservation, respects local culture, and improves the economic well-being of host communities. Students examine the environmental, economic, and socio-cultural impacts of tourism, and critically evaluate what qualifies as ecotourism. The course offers an overview of the ecotourism industry, including ecotourism 9 markets, destinations and activities, businesses and supporting organizations. Students study the effects of protected area management, business practices, public policies, and other factors on the ecotourism sector. Athletic & Recreational Injury Management The acquisition of basic skills and knowledge of the prevention, recognition and care of injuries normally occurring in athletic and recreational sports. The competencies acquired provide students with a sound foundation for the primary care of athletes and recreational participants. Personal Fitness Training A study of the scientific foundations of exercise, techniques of exercise, client consultation and assessment, program planning, and safety/emergency procedures. Course prepares students to take a certification exam for personal trainers. Computer Applications in Parks and Recreation A review of concepts combined with the practical application of software helps students gain an understanding of the Internet, spreadsheets and methods of electronic presentations. Use of the computer to enhance management tasks and program delivery is an important aspect of this course. Demonstration software packages may be available. Prerequisite: Ability to work independently. Advanced Athletic Training An in-depth study of organizational and administrative aspects of athletic training program management. The course includes evaluation, treatment and rehabilitation of athletic injuries, advanced taping and wrapping, and a study of therapeutic modalities Topics in Tourism & Hospitality Management This course will provide an in-depth exploration of a variety of topics (one for each offering) within the management of the tourism and hospitality industry. Various approaches to the course will include interviewing successful entrepreneurs, examining internet promotions, site visits, developing plans of operation and others. Examples of topics include travel motivation, hotel management, restaurant operations, partnering and product development and others. The course is likely to include attendance at the Maine Governor’s Conference on Tourism. This course may be repeated as topics vary. Public Service Recreation An in-depth study of public recreation, including municipal, state, agency (YMCA/YWCA, Boys Club, etc.), and military recreational services. Course includes exploration of career opportunities, examination of existing public agencies and practical development of a sample public service agency. Case studies and realistic application of theories are major aspects of the course. Principles of Strength and Conditioning An advanced course designed to explore principles and techniques of conditioning and strength training. Testing and evaluation, exercise techniques, and program design are covered. Prepares students to be eligible for the Certified Strength and Conditioning Specialist exam. Commercial Recreation (Tourism and Resort Management) A survey of commercial recreation ventures (i.e., ski resorts, marinas, outfitting services, golf courses, etc.) and the various delivery systems used in the field. The course examines some of the more successful marketing programs and how they relate to state tourism programs. Athletic Administration and Sports Management An exploration of a complete program of sports management including scheduling, staffing, facility and event management. Dealing with national sports organizations, officiating organizations and league regulations all are covered. Case studies, problem-solving and delivery systems are explored in depth. River Trip Guiding Course provides an opportunity for upper class students to practice and perfect their outdoor leadership techniques by guiding other students on an extended river canoeing trip. Teaching and leadership methodologies, activity planning and organization, risk management implementation and other topics are put into practice through this experience. Recreation and Wilderness Resources A study of managing natural resources for the purpose of outdoor recreation. Natural areas that range from manicured parks to pristine wilderness areas are examined in light of the different 10 management philosophies, policies, and techniques needed to maintain them. Park Interpretation A specialized course in preparing interpretive programs for recreational/park facilities and historic places. Selective media are discussed and used in the development of interpretive services. Examples of existing efforts in interpretation are explored. Prerequisite: Junior standing or permission of instructor. Grant and Proposal Writing An introduction to the art and science of preparing grant proposals for nonprofit organizations. Emphasis is placed on writing and research skills. By examining the nature and interests of granting agencies and applicant organizations, students learn the importance of relationship- building and how to match funding needs with appropriate grant opportunities. The preparation of mock grant proposals takes students through the entire grant application cycle of need definition, grant research, program and budget planning, proposal writing, submission/review/ funding, and post-award administration. Outdoor Recreation Leadership Practicum A supervised situation in which students are given the opportunity to gain personal experience and knowledge in teaching and leading outdoor recreation activities. Students plan, organize and lead outdoor recreation activity courses, outings for the Outing Club, and other outdoor experiences. Recreation Leadership Practicum Allows qualified students to gain personal experience teaching and leading recreation/fitness activities at the college level under supervised conditions. Students enrolled in this course will actually teach a .5-1.0 college credit course under the direct supervision of a UMM faculty member. Students must have current certifications and/or licenses to teach/lead the activity and must be approved by a supervising UMM faculty member before registering for the course. Marketing & Entrepreneurship An overview of marketing as an organizational and societal function stressing the application of marketing concepts and principles in entrepreneurship and realistic business situations. Students learn to analyze, plan, implement and control marketing strategies. Topics include product development and management, distribution, promotion, pricing, marketing research, consumer behavior, and external environments

Private Colleges

Andover College

Travel and Hospitality Management – Associate Degree Travel and hospitality management is an exciting profession that offers unlimited possibilities for employment. This course of study will prepare you for positions with airlines, cruise lines, travel agencies, hotels, restaurants, and tourist attractions. You'll learn fundamentals such as food and beverage management, group tour planning, reservations systems, and customer service. You also can look forward to a three- to five-day trip to a popular tourist destination.

The mission of the Andover College travel and hospitality management program is to prepare students with the knowledge, technical skills, and work habits required for entry-level positions in the travel and hospitality industry. All aspects of travel are studied, including airline, rail, cruise, motor coach, meetings, food and beverage, and accommodations. The ability to work in teams and to understand coworkers and client needs in all modes of communication is an integral part of success in the travel and hospitality industry. Upon successful completion of the program, graduates will be awarded an associate of applied science degree.

The program aims to achieve some of the following outcomes:  Communicate effectively in a diverse society using visual and written modes within the travel/hospitality industry

11  Critically reflect on the impact that historical and contemporary culture has on society in general and specifically the travel industry  Identify and evaluate new trends utilizing quantitative information  Apply critical-thinking skills to arrive at reasoned decisions in solving everyday travel/hospitality industry issues

Required Professional Preparation Courses Introduction to Management Travel Concepts Sales, Marketing and Customer Service Tourism World Geography Cruises Introduction to Hospitality Food and Beverage Management Hotel Front Office Management Automated Reservation Systems Global Tour Planning Industry Specialist Capstone Course in Travel and Hospitality

Additional Required Courses College Composition; Software Applications; College Mathematics or College Algebra; 1 of the following: Psychology, Sociology, Macroeconomics, Life Span Development, American Government and Politics, Diversity and Culture, or World History; 1 of the following: Introduction to Literature, Western Culture – Arts and Ideas, Ethics, Critical Thinking, American Film and Society, Medical Law and Bioethics; 1 of the following: Principles of Public Speaking, Communication in the 21st Century, Mass Communication, Business Communication; 1 of the following: Principles of Nutrition, Foundations of Science, Environmental Science.

Travel and Hospitality Management – Certificate The Travel and Hospitality Management Certificate program is a stand-alone program for interested students, as well as the first step in obtaining a degree in Travel and Hospitality Management. This program will provide the basic skills and understanding to work in the travel and hospitality field. Students will complete 12 courses that are designed to prepare graduates to pursue entry-level employment in the filed or jobs in related fields.

Required Professional Preparation Courses Introduction to Management Travel Concepts Sales, Marketing and Customer Service Tourism World Geography Cruises Introduction to Hospitality Food and Beverage Management Hotel Front Office Management Automated Reservation Systems Global Tour Planning Industry Specialist Capstone Course in Travel and Hospitality

Husson College

Business Administration: Concentration in Hospitality Management – Bachelor Degree

12 Business Administration is one of the best, most valuable types of collegiate academic programs you could possibly get in to. The benefits of a degree in Business Administration are numerous and powerful.

The Husson School of Business offers two-, four- and five-year programs in the following:  Financial Management  Hospitality Management  International Business  Management  Marketing  Small/Family Business  Sports Management

Graduates of these programs have historically experienced high placement rates in quality jobs upon graduation. Organizations within Maine and around the world have found Husson graduates to be exemplary. Our students tend to rapidly progress in their careers.

Business Administration has long been a popular program. There are so many different kinds of quality, interesting jobs available to the graduates of such a program. Husson's program prepares you to be successful as a key player in the organizational setting. With the Business Administration degree, you will find many an opportunity to be productive and happy in your career.

Intro To Hospitality Management This survey of the hospitality industry will cover history, current practices, future of the industry, restaurant/food service operations, hotel/motel management, travel/tourism, managing in the service industry, operations management and personnel leadership. Introduction To Food Preparation Theory and practice of food preparation. Topics will include: importance of food preparation to restaurant success, food history, kitchen and restaurant cost controls, menu development, purchasing, receiving, equipment operation and maintenance, and basic food preparation and presentation. Facilities & Guest Services In-depth study of operations of food and rooms divisions in the hospitality industry. Topics will include hiring, staff development, quality services, and ethics. Elective - Foreign Culture And Conversation Any one of the following courses: Hu 111/112 Sign Language, Lf 111 French I, Ls 1111 Spanish I, Ls 112 Spanish I I, Py 499 The Greek View of Life - a Summer in Greece, or Hu 299 French Business Immersion. Marketing The components of the marketing structure are covered, together with the development of the modern concepts of marketing. Among the topics included are: the legal environment, channels of distribution, segmentation, the international market, consumer behavior, retailing and advertising. Human Resource Management This course addresses traditional personnel administration issues. Emphasis in the course is on how to manage the major human resource administration functions of job design, reward system design, staffing, training and performance control, to achieve maximum employee performance and satisfaction. Entrepreneurship The essential concepts of starting and operating small businesses, include environment and management of small business enterprise, problems in starting small businesses, financial and administrative control, and management of business operations. Particular emphasis is placed on the interrelated nature of the components, particularly as they affect the financial picture of the firm. Hospitality Facilities Design & Management 13 The creation and management of hospitality properties; building, design and operations of room and food operations. In this course students will write a business plan for a hospitality property. Advertising An introduction to the field of advertising: Students plan campaigns, write copy and design layouts for the print and electronic media, and summarize their knowledge by submitting a complete advertising plan at the end of the semester. Hospitality Internship A College-supervised work experience course with participating hospitality properties; course includes placement for a full summer and fall semester. Senior Seminar In Hospitality Management In depth analysis of selected case studies affecting today’s hospitality industry. Course emphasizes teamwork, hospitality sensitivity, critical reasoning and integration of skills.

Additional Required Courses Introduction To Business, College Writing, Speech, Algebra or College Algebra, Desktop Publishing, Legal Environment Of Business, Approaches To Literature, Introduction To Microcomputing, Finite Mathematics, Principles Of Accounting I, Business Law I, Microeconomics, General Psychology, Macroeconomics, Business Communications, Probability And Statistics, Introduction To Nutrition, Managerial Accounting I, Organization And Management, Financial Management I, Economic Geography, Environmental Science, Business Policy, Ethics or Business Ethics

Thomas College

Management: Hotel/Restaurant Concentration – Bachelor Degree Upon completion of the Hotel/Restaurant program at Thomas College, students will be able to: 1. Recognize managerial principles, including those specifically related to the hotel\restaurant field. 2. Develop a promotional campaign for the hospitality industry. 3. Understand legal, financial, and compliance issues in the hotel restaurant field. 4. Demonstrate an understanding of the information systems typically used in the hospitality industry.

Introduction to Hospitality Industry This course presents the history and development of the hospitality industry, including food and beverage and lodging management. Background on industry structure and an overview of specialized areas relating to management in lodging, food service, and travel operations are covered. Management of Food & Beverage Operation This course is an introduction to the principles of food and beverage management, beginning with an overview of the food service industry. Students study how to increase profits by maximizing service, efficiency, productivity, and technology. This course covers how to satisfy the food-quality and nutritional demands of today’s guests, while meeting legal, safety, and sanitation requirements. Consideration is given to menu planning, production, and quality assurance. Hotel and Restaurant Management This course offers the student the opportunity to explore the broad issues which are essential in efficiently managing a hotel or restaurant. Students discuss the goals of maintenance-management systems, space allocations, work flows, and hotel/restaurant development. Industry examples and case studies are used. Room Division Management This course presents practices and systems utilized in the operational management of the front office, reservations, uniform service, and housekeeping areas within a hotel. Students study the relationship between the organizations’ facilities/amenities and the customer’s expectations of

14 quality and cost. Topics also include recruiting, selecting, training, and motivating employees effectively. Focus is on three key stakeholders: guests, employees, and owners. Hospitality Law This course covers laws applicable to ownership and operations of hotels, restaurants, and clubs. The students consider contracts; the uniform commercial code; torts; insurance; sanitation; liabilities; rights and duties of innkeepers and restaurateurs; and civil rights. Negotiable instruments and the dealings with the various types of organizations in the hospitality are also covered Human Resource Management Recruitment, selection, training, HR planning, compensation management, Equal Employment Opportunity (EEO), performance evaluation, discipline, and employee health and safety are covered in the course. Students are introduced to the role of the HR executive and staff in corporate management as well as in the overall planning of the organization. Quality Management This course examines what it takes to create and lead an organization which is driven to achieve high levels of quality in meeting customer demands. The history of the quality movement, various quality models such as TQM, and the management of quality are some of the topics covered in the course.

Additional Required Courses Managerial Accounting, Management Information Systems, Math for Business & Economics, Management/Human Resource Elective Unity College

Parks, Recreation and Ecotourism – Bachelor Degree This program is designed to provide students with the educational foundation for work in a wide range of settings such as parks and protected areas, the public and private business sectors, nonprofit environmental organizations, as well as local, state and federal natural resource agencies. This program blends the natural, social, and management sciences to provide that framework of knowledge in an interdisciplinary format to best meet the needs of recreation, tourism, natural resource planning, and environmental organization.

American Outdoor Experience Through hands-on exercises, students explore the work of the stewards of the outdoor experiences that people everywhere cherish and celebrate. This course introduces students to the Adventure Education Leadership, Adventure Therapy, Parks, Recreation and Ecotourism, and Environmental Education degree programs and includes field instruction in outdoor skills activities. Wilderness First Responder This class is taught as an intensive experience 10-day course either in May session on the Unity College campus or as an addendum to the Outward Bound/Unity College Immersive Semester program in the fall. It is a course in emergency medical care that addresses the issues of long-term patient care, backcountry rescue techniques, and survival skills. This is a profession-focused course for those individuals who will be working with groups in backcountry settings. Participants who successfully complete the course will be certified in Wilderness First Responder and C.P.R. Professional Ethics and Development This course will examine professional ethics and standards. Students will have the opportunity to develop and improve application strategies, interview techniques, resume, and portfolio development. Seminar topics about the work behavior of individuals and groups, including work motivation, leadership, personnel planning, decision-making, job training, recruitment, rating and evaluation, control of the work force, and specific investigation of the differences between leadership and management. Administration and Operations This course is designed to give students of public administrative operations an opportunity to 15 evaluate management systems, strategies, and policies. Students will conduct administrative operations, prepare reports, and respond to situations that might occur in those preparing to enter the outdoor studies fields of study. Wildlife and Natural Resource Regulation This course surveys the regulatory processes employed by the major federal environmental management agencies (BLM, EPA, NPS, USFS, USFWS), and their counterparts in various states, but particularly in Maine. Students learn how interest groups, citizens, and the courts influence the management of environmental and land resource problems. Wildlife, land management, and pollution regulations are first surveyed and then more deeply examined using case studies of important statutes such as the Endangered Species Act, the various land management acts, or the National Environmental Protection Act and its subsidiary laws. Environmental Resource Law Students will read federal and state laws establishing priorities for the use, conservation, and preservation of environmental resources. Included are critical study of the National Environmental Policy Act, Wilderness Act, Antiquities Act, Endangered Species Act, Clean Water Act, Natural Resources Protection Act, and related cases and materials on land preservation and use, multiple use forest regulation, water rights, and wildlife restoration. Students practice legal argumentation and reasoning by assuming advocacy and policy making roles for contending recreational, extraction, development, and environmental interests. Natural Resource Policy How do our governments deal with society’s effects on the natural world and with the environment’s effects on humans? The purpose of the course is to help students develop ways and means to investigate this question. Students explore issues and conduct policy analysis in areas such as water resource management, global climate change, environmental justice, recreational access, and coastal fisheries conservation. The course features guest lectures by outside experts, field trips, and policy research projects designed to make a difference in the real world. Interpretation of Natural and Cultural Heritage Students will create personal interpretive programs while practicing basic oral communication methods. Completion of this course helps eligible students become Certified Interpretive Guides under National Association for Interpretation standards. Students will develop a portfolio of skills demonstrating best practices for interpretive talks and walks. Ecotourism Students will explore a wide range of possible ecotourism activities, including traditional outdoor activities like hiking, canoeing, hunting and fishing, and traditional touring experiences like scenic drives, shopping for local goods, and visiting local natural and cultural sites. Comparisons between standard tourism practices and development politics with ecotourism principles form the basis for creative student projects that explore new ways of conducting more sustainable tourism. Special attention to the relationship between resource management agencies and private for profit business. Visitor and Resource Protection The course will examine roles of visitor and resource protection, law enforcement, search and rescue, fee collection, and special operations. Students will participate in field operations in addition to classroom sessions. Park Planning, Design and Maintenance This course is designed to acquaint students with park planning principles and procedures. Students will work through the major phases of facility design. The lab section in this class will provide students with hands-on experience in the park and open space planning process.

Additional Required Courses Biology I, Biology II, North American Wildlife Identification, North American Wildlife, Internship, Dendrology –or– Systematic Botany, Physical Geology –or– Weather and Climate

Beal College

16 Business Management – Bachelor Degree The objectives of the Business Management program are to provide the student with a broad foundation of business theory and the basic professional skills and mental discipline necessary for decision-making in today's changing business world.

Emphasis is placed on helping the student gain a basic knowledge in planning, organizing, supervising and controlling a business.

Although a thorough knowledge of theory is the basis of the program, Beal College believes that this theory must also be combined with practical application in order to be effective. To achieve this, much emphasis is placed on individual study projects which enable the student to research, analyze and solve actual business problems.

Superior Customer Service In this basic, practical course, the student will learn the importance of front line resourcefulness in providing superior customer service. Students will develop the skills necessary in completing the sales transaction at the point of sale, understanding the customer, dealing with the angry customer and processing complaints in a positive manner. Also covered in the course are the practical aspects of building customer relationships through total quality service.

Community College System

York County Community College

Discontinued: Hotel & Restaurant Operations – Associate Degree The Associate in Applied Science Degree in Hotel/Restaurant Operations, provides students with a solid foundation in the logistics of lodging, food and beverage operations, meeting planning, front desk management, and cost-control skills for the successful operation of restaurant and hotels, as well as how to coordinate tourism efforts for communities. An internship provides direct learning through real work experience. York County’s tourism industry is one of Maine’s primary revenue sources, offering a tremendous source for employment in hotels and restaurants. Partnerships with local hotels and restaurants (i.e. The Cliff House) are used to strengthen the academic and learning environment through sponsored events and site visitations. Like the Culinary Arts Program, York County Community College’s affiliation with the Maine Innkeepers Association (MIA), the Maine Restaurant Association (MRA), and the Council on Hotel-Restaurant Institutional Education (CHRIE) provide professional networking opportunities for graduates, who are qualified for a variety of hospitality industry positions such as front desk manager, reservation agent, housekeeping supervisor, innkeeper sales coordinator, and catering manager.

Food Service Sanitation Lectures on the causes of food borne illnesses and accident prevention practices in food service establishments are presented. A Hazard Analysis of Critical Control Point (HACCP) Management- oriented treatment for the prevention of food-borne illnesses, safe food handling, personal hygiene, sanitary design and care of facilities and equipment, pest control, and self-inspection. Students will review and interpret food service laws for consumer protection and standards for employee working conditions. Students are also introduced to the methodology of dishwashing systems for the best sanitation results. Utilization of materials, causes, and prevention of accidents, and discussion of elementary first aid including the Heimlich Maneuver are covered with emphasis on employee training. Upon successful completion of this course the student will receive a certificate from the National Restaurant Association. Hospitality Supervision This course will address specific tools of management, that if practiced, will foster well trained 17 personnel and minimize turnover rates. Communications, recruitment and selection, EEO laws, sexual harassment, safety and security, substance abuse, unions, and team building will be discussed. Housekeeping Operations and Maintenance No course description available. Risk Management/Security No course description available. Front Desk Operations No course description available. Food and Beverage Service/Operations No course description available. Beverage Management This course will introduce the student to how bar and beverage operations qualify as production, marketing, and service operations. Discussion and case studies on the legal concerns and responsible service of alcohol will be addressed. Students will gain the knowledge and learn the importance of product knowledge to successfully operate and manage a bar and beverage facility. Operational Cost Controls Methods of audit against established operational standard costs are developed and use of these methods to determine daily operational levels and break-even points are taught. Food, beverage, and labor cost controls are analyzed. Hospitality Computer Applications This course provides the student with computer applications skills in reservations, inventory, restaurant management, and other applications for the hospitality industry. Hospitality Internship No course description available.

Eastern Maine Community College

Business & Industry Center The Bangor Business and Industry Training Center provides businesses and organizations in the Great Bangor area access to the training and technology programs at the College, as well as the following programs and services:

 The ACT Center provides a large array of on-line training opportunities and on-line certification testing  The Business Resource Center houses information and instruction on small business issues, including business planning, financial, management, marketing and market research, as well as human resource practices  The Small Business Development Program is an accredited certificate program that provides entrepreneurs the skills necessary for success in the competitive small business environment  Specialized training designed to meet the specific needs of businesses and organizations  Certified SBDC counseling and seminars  Non-credit courses that provide training and certification opportunities to the general public  EMCC’s future plans include the establishment of a Small Business Incubator where students will be afforded an opportunity to establish and operate a small business on campus

Culinary Arts – Associate Degree Graduates with the Associate in Applied Science Degree in Culinary Arts will be able to perform at both entry-level and mid-level positions in the areas of basic professional cooking and baking, as well as front of the house and supervisory responsibilities within the following areas:

 Line cooking including sauté, broiler/grill, fry and expedition work.

18  Pre-preparation and Preparation work in the categories of Garde Manger and Hot Foods; Saucier, Entremetier, and Tournant.  Menu planning and execution.  Food costing, purchasing and distribution.  Reservation systems and all phases of dining room position execution.  Preparation of glutinous products, simple desserts and advanced dessert selections.  Sanitation.  Basic nutrition and modified diet menu items.

Graduates will be certified in the areas of Foodservice Sanitation through the Educational Foundation under the auspices of the National Restaurant Association and Food and Beverage Management through the Educational Institute of the American Hotel and Motel Association Educational Institute.

Required Professional Preparation Courses Careers in Culinary Arts The Science of Food Culinary Arts I Servesafe Sanitation Culinary Arts II Food Service Management Culinary Externship Classical European Pastry Arts Classical French Studies Regional Italian Cuisine (by permission only) Advanced Culinary Skills International Cuisine and Enology Nutrition

Additional Required Courses College Composition, Math or Science (100 level or higher), Oral Communication, Social Science (100 level or higher), Food in History Recommended, Business and Technical Writing

Food Specialist – Certificate

Required Professional Preparation Courses Careers in Culinary Arts The Science of Food Culinary Arts I Servesafe Sanitation Culinary Arts II Food Service Management

Additional Required Courses College Composition, Math or Science (100 level or higher), Oral Communication

Washington County Community College

Adventure Recreation & Tourism – Associate Degree The Adventure Recreation and Tourism program at Washington County Community College was created in response to the increasing demand for qualified, trained outdoor specialists in the Adventure Tourism industry. The program Course of Study provides practical, hands-on training in rock climbing, sea kayaking, white water and flat water canoeing, wilderness medicine,

19 backpacking, mountaineering, scuba diving, sailing, and a wide variety of other adventure activities.

Maine's outdoor environment is the ideal place to study how Adventure Tourism is quickly becoming the fastest growing industry in the world. From paddling Maine's wild rivers, to kayaking the beautiful coast, the Adventure Recreation and Tourism program is well seated in the heritage and culture of all that Maine's natural environment has to offer.

The purpose of the Adventure Recreation and Tourism program is to equip students with a strong foundation in economic, cultural, and environmental studies related to the Adventure Tourism industry through a variety of challenging and engaging field experiences. This knowledge base allows students to make informed decisions while promoting environmental and cultural stewardship

The Adventure Recreation and Tourism program balances theoretical knowledge with hands-on, practical skills enabling students to take effective leadership roles in planning, coordinating, and guiding recreational adventures. The Adventure Recreation and Tourism program is a two-year Associates degree program.

Introduction to Sea Kayaking This course is designed to introduce students to the basics of paddle sports and will focus on sea kayak and lake kayak safety. Students will learn the basics of boat design, basic paddling skills and safety considerations for paddling on fresh and salt water environments. Course will include a kayak safety rescue clinic as well as basic waterway navigation. Maintaining a reasonable level of physical fitness and enthusiasm for the outdoors is essential. Terrestrial and Aquatic Adventures I This course will utilize classroom lectures, guest speakers, and extensive outdoor expeditions to expose students to various activities in the adventure recreation field. Students will participate in three expeditions led by professional guides, allowing them the opportunity to experience various guiding methods, styles, and techniques. Activities will include backpacking, sailing, backcountry camping, sea kayaking, and other activities. Appropriate fitness, clothing, and an adventurous spirit are pre-requisites for this course. This course will involve three mandatory overnight weekend expeditions. Intro To Sailing Sailing will provide the student with instruction in basic sailing nomenclature and skills. Experience will be in small sloop-rigged dinghies and/or gaff-rigged cat boats. Actual sailing time may include both lake and ocean time. The curriculum will be based on US Sailing’s standard small boat sailing certification program. Appropriate level of physical fitness is recommended. Map and Compass This course will address the basics of using map and compass. Topics covered include reading and understanding topographic maps and map symbols; magnetic needle compass anatomy; taking compass bearings; and traveling and navigating with map and compass over land. Nautical Navigation This course is the second of three-course series that teaches the skills necessary to locate one's geographical position on land or sea. Through studying the science of coastal navigation, students will learn the mapping features unique to nautical charts and navigation techniques utilized at sea. Students will learn the methods and theory behind coastal navigation, dead reckoning, piloting, and calculating set and drift. GPS and Electronic Navigation This course is the third of a three-course series that teaches the skills necessary to locate one's geographical position on land or sea. ADV 132 covers the science of navigating with the aid of Global Positioning Systems (GPS).

20 Orienteering and Ropes For the first part of this course, students will use low and high elements on a ropes course to discover the importance of using initiatives to achieve group goals. Students will learn course design, safety and belay techniques, appropriate programming techniques, and facilitation techniques specific to ropes courses. Students will work in teams to develop and facilitate a half- day ropes course program for a specific group. The second part of this course will enable students to lead and participate in an orienteering event. These skills are applied to land-based navigation using maps, compass, and other land-based navigational tools and techniques. Competitive meet and teambuilding event formats will be covered. Field Natural History This course is designed to familiarize students with the many diverse and beautiful habitats found in Maine, while examining some basic concepts in geology, ecology, evolution, and animal biology. Students will explore these topics through a combination of individual presentations, discussions, field trips, laboratory exercises, and lectures. This class will emphasize on "hands-on" learning. Outdoor Leadership This course is an introduction to the development, acquisition, and application of outdoor leadership skills and knowledge. This course provides an introduction to the theories of leadership, group dynamics, and human relationships used in outdoor recreation and experiential education delivery systems Terrestrial and Aquatic Adventures II This course will utilize classroom lectures, guest speakers, and extensive outdoor expeditions to expose students to various activities in the adventure recreation field. Students will participate in three expeditions led by professional guides, allowing them the opportunity to experience various guiding methods, styles, and techniques. Activities will include winter camping and travel, rock climbing, and white water canoeing. Tourism Seminar This course will give the student an overall understanding of the nature and history of tourism, its effect on the structure of society and how it has become one of the world's leading industries. Students will learn about the major attractions and the unique cultural and human characteristics of each geographic area, as well as the interrelationships between tourism and the environment. We will examine various segments of tourism such as mass tourism, cultural tourism, heritage tourism, ecotourism and adventure tourism. Finally, each student will make an in-depth presentation of a destination of his/her choice. Class time will be divided into group discussions of readings and web and library research of tourism issues. A final presentation and report will be required of each student. Practicum in Adventure Recreation & Tourism The practicum is a practical application of skills formally learned in courses throughout the Adventure Recreation and Tourism program curriculum. Students are required to research, apply for, and secure a practicum or internship position with an appropriate entity within the Adventure Tourism industry for 280 hours (8 weeks at 35 hours per week, for example) to be approved by the student’s advisor. The diversity of employment and career opportunities in both the public and private sectors will be explored. Upon return to WCCC in the fall semester, students will make a formal presentation of their experience. Adventure Programming This course will allow students the experience of being outdoor leaders through planning and guiding extensive outdoor expeditions that explore Maine, New England, and/or elsewhere. Students will study various aspects of program planning and will create a program to satisfy a particular set of goals. Environmental Interpretation This course provides an overview of interpretation of the natural environment and its important role in sharing outdoor educational experiences with the public as well as enhancing the quality of recreational experiences and programs offered by parks and recreation agencies. Examples of innovative and successful interpretive and environmental education programs will be described and discussed. Upon successful completion of this course, students will be eligible to receive certification from the National Association for Interpretation as a Certified Interpretive Guide. 21 Environmental Ethics This course will introduce the student to the study of environmental ethics. Through readings and in-class discussions, the student will become familiar with different perspectives on environmental ethics and the people who have shaped these perspectives. The readings have been selected to give the student exposure to both classical and contemporary views. Current issues affecting tourism in Maine will also be discussed and reviewed in the context of the readings. This will demonstrate how these issues are shaped by varying perspectives on environmental ethics. Capstone Project This course is actually a semester-long project that will be the culmination of your learning experiences in the Adventure Recreation and Tourism program here at WCCC. You will use this project to help organize and develop a small tourism-based business through which you will offer many tours, activities, and events. For this project, you are to fully develop, plan, market, promote, and deliver one of these products. Wilderness First Responder This course differs significantly from conventional EMS courses and other programs that are oriented towards the urban environment. In this course the student will learn to respond to medical emergencies when help is miles away and dialing 911 is not an option. We will prepare for emergency situations that involve prolonged patient care, severe environments and improvised equipment. Wilderness First Responder is the definitive medical training course for all outdoor leaders and enthusiasts. Students will be eligible to receive certification from Wilderness Medical Associates as a Wilderness First Responder upon passing and completing all requirements Maine History No course description available

Additional Required Courses College Composition, Introductory Algebra, Biology, Elective, Business Elective, Elective

Maine Guide Hunting Preparation Topics covered include the following: hunter safety and hunter safety instructor course, first aid, orienteering competency, firearms identifications and use, identification, and trapping rules. Maine Guide Fishing Preparation This course is designed to give participants the training necessary to pass the Registered Maine Guide test for fishing and to pass the Watercraft Operator's License Test. Some of the topics covered include first aid, navigation, local fishing methods, water survival skills, fly tying demonstrations and identification, fishing, and watercraft rules and regulations, and game fish identification. Maine Guide Recreational Preparation This is an introductory course for those interested in pursuing guiding opportunities in the bay area. This course will concentrate on the first aid, canoeing, and safety information needed to pass the Registered Maine Guide test. Other study areas will include the following: guide responsibilities, study tips, and the application processes. Discussion of the required steps for obtaining certifications in hunting, fishing, sea kayaking and salt-water fishing will also be studied. Coast Guard License Preparation This course is a Captain's License preparatory guide for all those desiring to sit for the Master and Mate Operator Licenses up to 100 gross(six and above passenger licenses). It includes international and inland rules of the road, general navigation, deck general safety, Coast Guard rules and regulations for inspected vessels, sail and auxiliary sail, and practical chart navigation. Recreational Vehicle Operations and Maintenance This course will cover off-road applications of bicycles 2-, 3- and 4-wheel al terrain vehicles and snowmobiles. It will focus on proper application of equipment, applicable vehicles laws and regulations, environmentally conscious off-road use and user safety under all applications. Vehicle maintenance, both preventative and emergency repair will be emphasized. Sailing 22 Sailing will provide the student with instruction in basic sailing nomenclature and skills. Experience will be in small sloop-rigged dinghies and/or gaff-rigged cat boats. Actual sailing time will include both lake and ocean time. The curriculum will be based on US Sailing’s standard small boat sailing certification program. Motor Boat Operation This course will cover the operation and use of outboard, inboard, jet ski/jet powered, and stern drive propelled vessels. Both single and twin-screw applications will be covered. Vessel handling, safety and routine maintenance will be covered in each category, as vessels are available. Scuba This course leads to PADI (Professional Association of Diving Instructors) Open Water certification the most widely recognized and respected diving certification in the world. Advanced Sea Kayaking No course description available. Anatomy & Physiology I w/Lab This course us designed for first year students preparing for a career in the medical field. The sequence of topics in the first semester will be as follows: Introduction, structure levels, Anatomical Positions, and Cavities. This will follow in a topical manner by the skeletal and muscular systems. The intent of this approach is to allow the student to develop a concise understanding of how each system of the body functions and interacts. Labs are designed to supplement the lecture portion of Anatomy and Physiology. The concepts covered in the lecture course are explored in greater detail using a Variety of aids. Models, prepared slides, and preserved specimens will all be used to supply the student with a detailed view of the anatomy of the body. The general format of the labs will follow that of the lecture Supervisory Management No course description available Advertising and Marketing This course is designed to give students a basic knowledge and understanding if Marketing Principles and to develop a framework for future marketing involvement, and participation in the working environment with emphasis on the Marketing Mix and the Marketing Concept. Introduction to Hospitality Management Introduction to the career opportunities of the hospitality industry. Overview of the hospitality industry including food and beverage, lodging planning and operations, travel and tourism services. The basics of hospitality organization, operations, marketing, human resources management, accounting and the future if the hospitality industry. This is a National Restaurant Association Management Diploma Course.

Culinary and Baking – Certificate The Culinary and Baking Certificate program includes courses that prepare students with the skills defined by industry. The Retail Bakers of America’s Certified Journeyman Baker (CJB), HACCP, Sanitation, Nutrition, and Professional Cooking Certificates can be accomplished through the National Restaurant Association upon successful completion of their required exams. General education courses round out the training.

Central Maine Community College

Business Administration and Hospitality Management – Associate Degree The Hospitality Management concentration is designed for those who have an interest in pursuing a career in the hospitality industry. Graduates will be prepared for managerial, supervisory or ownership positions which require skills in culinary arts and business practices. This program focuses on food service and lodging management.

Program Educational Outcomes: 1. Develop or implement inventory and sanitary procedures for a food service enterprise. 2. Plan food service events, given time and cost constraints.

23 3. Evaluate customer service, marketing, and operational procedures of a small to medium size food service/lodging enterprise. 4. Understand the related food service/lodging legal and regulated environment. 5. Diagnose financial performance of a small to medium size food service/lodging enterprise.

Required Professional Preparation Courses Principles of Supervision The purpose of this course is to introduce students to the principles involved in working through, and understanding human resources. It is designed to enhance the leadership and administrative skills of existing and potential first line managers, supervisors and small business owners. Effective Customer Relations A sound and loyal customer base is one of an organization's most important assets. This course details the origin of positive customer relations and discusses the tools, attitudes and training required to support a comprehensive program. Hospitality Management This course is designed to provide Culinary Arts students and others, having a career interest in Hospitality Management with an understanding of how the industry functions, including its policies and procedures. The focus will be on Food Service and Lodging Management, although other aspects of the industry will be covered. Business Communication Business Communication focuses on developing formal business documents, correspondence, presentations, sales literature, personnel documents (resumes and cover letters, performance evaluations, reprimands, etc.). The course will concentrate on correct document formats, grammar and editing, business etiquette, effective communication techniques, and job-seeking skills. Each student will prepare a portfolio and two formal oral presentations.

Additional Required Courses Principles of Cooking, Introduction to Baking, Food Preparation, Quantity Food Production, Desserts and Pastries, Nutrition and Food Quality, Food Purchasing, Public Speaking, College Writing, Business Mathematics, Financial Accounting, Introduction to Computer Applications, College Algebra

Culinary Arts – Certificate The Culinary Arts Program is a one year Certificate program that prepares students for employment in a variety of commercial food preparation positions in the food service, resort or hospitality industries. Through a combination of classroom instruction and assigned experiences in the program’s kitchen and dining facilities, students acquire fundamental skills in food preparation, kitchen sanitation, food presentation and good service practice. In addition, they gain knowledge about proper nutrition, menu planning, food purchasing and safe food storage techniques.

Students who successfully complete courses in Sanitation and/or Nutrition, and/or Purchasing are eligible to sit for the National Restaurant Association Educational Foundation’s (NRAEF) certification examinations.

Southern Maine Community College

Lodging & Restaurant Management The Lodging & Restaurant Management program responds to the developing needs of the Maine hospitality and tourist industry. This program produces graduates qualified for introductory supervisory and management positions in the lodging and restaurant industry.

SMCC is proud to operate the Peter A. McKernan Hospitality Center, where LRM students do their required internship. This stunning oceanside conference center houses a 100 seat restaurant,

24 overnight accommodations for 22, a full front desk and numerous conference rooms. The relaxing atmosphere coupled with friendly service by students-in-training, makes the Center an ideal choice for functions, training workshops and seminars, and private parties - birthday, anniversary, retirement, reunion, and wedding.

Graduates of the Lodging & Restaurant Management program who wish to pursue a baccalaureate degree in Business Administration may take advantage of articulation agreements SMCC has with both Husson and Thomas College. This allows them to enter with junior status.

Required Professional Preparation CoursesNUMBER FIRST SEMESTER CREDITS PRE/CO- REQUISITES Housekeeping Operations The housekeeping department is the largest single department in most hotels. This course gives students a well-rounded knowledge in the exceptionally important area of housekeeping and how it is related to hotel, motel, and restaurant operations. Safety and security, managing inventories, guest room and public area cleaning, linens, and controlling expenses will all be covered in depth. Housekeeping Operations Lab In this lab the student intern will become familiar with efficient and effective techniques for cleaning hotel rooms and public areas of a hotel or restaurant. The safe use of cleaning supplies and chemicals is stressed along with customer comfort, safety and key control security. Laundry cleaning procedures and linen control will also be covered. Front Office Operations This course deals with the center of operations from the guests'' perspective - the front office. Operations, reservations, registration, accounting, and the night audit will be stressed. The special areas of guest service and up-selling will be discussed. Front Office Operations This lab will provide the skills necessary to ensure customer satisfaction, safety and security. Guest registration, check-out procedures, key control and phone manners will be a focus. Events Management This course will provide the knowledge, skills and experience necessary to produce effective events, in accordance with traditional business services, which include but are not limited to the following: advertising; booking and coordinating events; providing audio, visual, wireless internet equipment and print media; catering and banquet services; handicap support services; and entertainment, spousal and child care services, as well as shuttle service. Hospitality Marketing This course looks at how to identify and sell to the most appropriate market segments in local, national and international settings. The ability to develop and implement effective marketing plans is stressed. Applying key marketing methodologies to research, sales, advertising, public relations, promotions and pricing are discussed at great length. Food Service Management This course is designed to students to the business side of the food service industry. Through the hands-on planning of a food service facility, students will learn the importance and intricacies of menus, business plans, equipment layout, design, and state regulations. Oral Communications This course in public speaking includes organization of speech materials, practice of oral reading, participation in panel discussions, and presentations of informal talks and formal speeches. Self- evaluation and growth are encouraged through the use of videotaping.

Additional Required Courses English Composition, Contemporary Mathematics, Introduction To Literature, Normal Nutrition, Basic Food Prep I, Basic Food Prep II, LRM Internship, Introduction To Microcomputers, Introduction To Culinary Arts, Introduction To Business, Financial Accounting, Human Resource Practice & Procedures, Social Science Elective, Management Accounting, General Elective TOTA

25 Franklin County Community College Network

Customer Service Workshop A workshop taught by Donna Fichtner directed primarily at front-line staff but also appropriate for managers and business owners. This three hour workshop focused on the importance of customer service, defining good customer service, calculating the value of a customer, discussing key communication issues, understanding customer wants and needs, and learning why superior service is necessary to make a business different in today’s world.

St. John Valley Senior College

The Acadian Experience: Meeting of the Cultures Examine the Acadian experience in the St. John Valley. In tracing the evolution of the French people of the Valley into their current American status, participants will focus on several topic areas, including: Family Genealogy; River Drives to the U.S. Highway; Plantations to Towns; Water Mills to Paper Mills; Becoming American; Cross Border Life; and the National Impact on the Local Scene.

Adult Education

Bangor Adult & Community Ed

The Aroostook War A long drawn-out war of words between Great Britain and the United States over Maine’s northern boundary almost erupted into fighting in the early 1840s. Explore the reasons behind this international incident and discover little-known connections between individuals on both sides and how this helped resolve this dispute.

David Bergquist earned his bachelor and master’s degree at the University of Maine and his doctorate at the University of Nebraska. Upon retiring as a college dean, he returned to his hometown of Bangor and since has worked as an educational consultant and an ESL tutor. David is an avid historian and frequently writes articles on Maine history.

History of Downtown Bangor Freese's Department Store was once the centerpiece of a booming downtown. Shoppers could stay downtown all day shopping at the W.T. Grant Co. department store, Dakin's Sporting Goods and Cortell-Segall's clothiers. Delectable meals were served at the Brass Rail, Atlantic Sea Grill and Pine Tree restaurants. This seminar's video, slides and news clippings will also show the Bijou, Opera House and Park theaters.

Richard Shaw worked for 30 years as an editor and staff historian for the Bangor Daily News. He has compiled six old photograph books in Arcadia Publishing's Images of America.

Penobscot River: History, Legend and Lore With its roots in the forests of Northern Maine, the mighty Penobscot River has been the subject of countless histories, poems and colorful stories. Using slides, maps and anecdotes, this seminar will explain why the Penobscot continues to impact Bangor and the locales along its southern terminus. Native American culture will be examined, along with Thoreau's trips up the river, and the spring log drives down the thoroughfare. Rare photographs will show ice cutting, salmon fishing the Bon Ton ferries and Boston boats that once piled its waters.

Caribou Adult Ed

26 Maine Guide Training Program It is approximately a 184 hour course, including hands on field trips. This course is designed to prepare students for the state exams. CPR, Trapping, Hunters Safety, ATV Safety, and Snowmobile Safety training/certification are included in this course. It also offers knowledge of traditional Maine Guide ethics & responsibilities to prepare each student in becoming a successful Maine Guide. There will be plant & wildlife identification, emergency situation & problem solving, map & compass, knot tying, fire starting, fly fishing, and much more taught throughout the course.

Subjects covered: Becoming a Maine Guide, Map and Compass, Ice Fishing, Outdoor Cooking, Winter sports, Recreational Vehicle Safety, Survival, First Aid/CPR, Guide Conduct/Trip Planning, Hunter Safety and Firearms, Mammal anatomy/ identification, Tools of the trade, Trapping, Watercraft Safety/Laws, Open Water Fishing and identification, Knot Tying, Lost Person Scenario, Canoe Instruction, Weather, Waterfowl Identification, Tree Identification, Recreational Guiding, Test Preparation, Field Exercises

Vocational Schools

Portland Arts & Technology High School

Hospitality The hospitality program uses skills, tasks and result training to introduce students to essential hotel skills and helps prepare students for a successful career in the Hotel/Lodging Industry. An all- inclusive program which teaches students skills in hotel organization, front office operations, reservations, housekeeping and security. Topics covered in the program include Hospitality, Front Desk Representative, Reservationists, Housekeeping, Phone Operator and segments of the Food and Beverage Division. Students will run a small food service business to obtain customer service, banquet set-up and cashier skills. An internship component is available for students 18 yrs or older.

Culinary Concepts This course is designed to educate students for a career in commercial food service. From production to management to live work experience, you’ll do it all! There will be an emphasis on catering. This includes sanitation equipment, menu planning, purchasing, selection & storage of food, inventory, preparation, serving, and fundamentals of restaurant management. Students are introduced to career specialties within the food service industry such as short order cooking, general cooking, specialized preparation in meats, vegetables, seafood, baking and management.

Skowhegan Regional Vocational Center

Culinary Arts Everyone is interested in food and the Culinary Arts Program students are working to do something about it. They move efficiently around the kitchen preparing food for a variety of purposes during the course of a school week. A regular routine is preparing food for the student run restaurant called “The Food Place.” Culinary Arts students especially like the hands-on work that is done in a realistic setting. The students take orders at the tables while other students in the kitchen serve up the food which has been prepared during the forenoon.

In addition to learning in the classroom and running a restaurant, students apply what they have mastered by completing a variety of projects that may spring up unexpectedly during the course of the week from catering a local non-profit group or organization banquet to baking a birthday cake for a customer who remembered at the last minute. The students all take things in stride while

27 experiencing the ins and outs of restaurant and commercial food preparation. All of this is integrated into their hands-on work in the kitchen, so that learning by doing is the overall theme.

First year students will learn: sanitation and personal hygiene, kitchen safety and first aid, standardizing and converting recipes, research careers in Culinary Arts, table Service, using kitchen tools and commercial equipment, basic elements of baking, basic methods of cooking, short order cookery.

Second year students will learn: menu planning, nutrition, costing and portion control, purchasing and receiving, complete a SRVC employment portfolio and make industry contacts.

Outdoor Resources This two-year course is designed to prepare students to work in the natural resources and outdoor recreation industries. It can also prepare students for further education.

Using a “hands on” approach, students acquire practical skills ranging from rafting and canoeing to forestry and surveying. But Outdoor Resources is much more than that: students have the opportunity to acquire critical job skills in areas such as leadership, communication, problem solving and decision making.

Outdoor Skills: basic camping skills, trip planning, nutrition & ration planning, equipment & clothing, weather, map & compass, travel techniques Whitewater Rafting and Canoeing: guiding, whitewater safety & rescue, guest relations, wilderness leadership, river running Wilderness Emergency Procedures: basic first aid, CPR, wilderness rescue, river rescue, safety & risk management Adventure Activities: high ropes course, low ropes course, games & initiatives, team builders Leadership: decision making & problem solving, expedition behavior & group dynamics, environmental ethics, communication skills, teaching, processing & transference, teamwork Other units of study: conservation, forestry, surveying, management training, canoe building, snowshoe construction and global positioning systems

Midcoast School of Technology

Hospitality/Culinary Arts I & II The Hospitality/Culinary Arts Program is a two year program designed to prepare students for any of the exciting careers available in the Hospitality Industry.

Students learn about food science and sanitation, measurement, quantity food production, restaurant operations, principles of the bakeshop, food and beverage service, as well as customer relations. Students develop and maintain a professional portfolio which documents progress and achievement in this program.

The program holds articulation agreements with Central Maine, Washington County, and York County Community Colleges. Students may also earn the National Restaurant Association Servesafe Foodservice Certification

Biddeford Regional Center of Technology

Retail/Marketing This program prepares students to be productive employees in the exciting field of retail/marketing. Classroom experience is enhanced by hands-on training within the local business community. Students learn about purchasing products, receiving merchandise, 28 pricing, and displaying items for sale. Additionally, students cover marketing concepts and math essentials. Management skills are developed through creative activities and simulations.

The program is taught at the college preparatory level with instruction designed to meet the National Retail Standards.

Impress potential employers and college admissions representatives, get ahead of the competition, and gain valuable transferable skills by earning your Retail/Marketing Certificate!

Course Outline: executive leadership, the corporate environment, advertising, buying, time management, problem solving, business plans, marketing math, salesmanship, marketing principles, inventory analysis, interpersonal relationships, consumer behavior, sports & entertainment management, event management, employment skills

Lewiston Regional Tech Center

Culinary Arts Program The food service industry is one of the largest industries in the world. Students enrolled in the Culinary Arts Program will have the unique opportunity of learning in a functional restaurant and catering business run by a professional chef with 25 years experience, and a baker with extensive training in the arts of pastries and cake decorating. This course is for serious students that would like to pursue a career in the Culinary Arts field. Will meet Maine Learning Results and American Culinary Federation Standards.

Provides students the opportunity to witness all aspects of culinary arts and service, participate in its maintenance, preparation, and budgeting, and further their education in the food industry.

Course Topics: safety, menu writing, culinary math, purchasing and sanitation, sauces and their application to cooking, breakfast cookery, poultry cookery, sauté cookery, fry cookery, baking, advanced culinary arts and bakery lab topics, all aspects of cooking and running a business, projects such as a video presentation, opening a restaurant in theory, gourmet night dinner planning, wedding cake assembly, gourmet cheesecakes and tortes

Marketing and Business Strategies This two-year program is concerned with the formulation and analysis of marketing and business strategies.

Provide students the opportunity to:

 Realize the importance of marketing planning within the organization and to develop the ability to define and analyze the marketing problems dealt with by organizations.  Understand analytical concepts and techniques relevant for marketing decision making.  Participate in a forum (both written and oral) for presenting and defending their own marketing decisions.  Understand that business strategy is the set of objectives and policies that collectively determine how a business positions itself to increase its returns and create value for its owners and stakeholders.  Realize that business strategy is concerned with answering two central questions “What business should we participate in?” and “How should we compete?”  Improve in the development of student’s communications and literacy skills.

Course Topics: marketing strategies, business strategies, human resources and labor relations, business ethics, economics, internet business, selling, stock market analysis, financial analysis, international trade, globalism, career exploration, impact of technology on businesses 29 Mid-Maine Technical Center

Gain the skills and knowledge of food preparation for a career in commercial or institutional food service, or continuing education. Students also cook for and operate an on-site cafe. Nationals Program Certification: American Culinary Federation. Student Certification: ACF Secondary Graduate, Serv Safe & Sanitation.

Food Preparation Topics: perform safety & sanitation, prepare soups & sauces, prepare basic baked goods, prepare hot food recipes & techniques, prepare cold food recipes & techniques Restaurant Operations Topics: perform safety & sanitation, identify controllable expenses, perform customer service, plan menus, hot & cold food preparations

Caribou Regional Technology Center

Food Services Students will study all aspects of the food service industry; safety, sanitation, customer relations, customer service, food preparation and proper use of kitchen equipment. Students gain on-the-job training by operating the Viking Korner Kitchen, which serves school staff and visitors from the community. Students are exposed to the different jobs and areas of the kitchen.

Marketing Marketing education is a two-year program meeting one period each day. Activities include: selling, promotion, distribution, pricing, purchasing, risk management, financing, and market research. Students can also participate in OJT (on-the-job-training) which provides work experience in retail occupations and offers up to two credits.

Non-Profit

Maine Quality Centers

Business and Industry Training: Customized Training and Professional Development Courses The Maine Quality Centers’ mission is to encourage businesses to locate or expand operations in Maine by providing customized workforce training at no cost to the business or to trainees. Our education and training programs are coordinated and delivered through Maine's seven community colleges.

The MQC program is designed to ensure that you have a pool of qualified workers with the knowledge and skills your business needs. Our staff will work with you to design a customized training program that delivers the training when you need it and where you need it.

All seven of Maine's community colleges offer customized training for business and industry, on- site consultation, professional development courses, and—in partnership with the Maine's Quality Centers program —training grants for new and expanding businesses. Our colleges have provided training to business and industry on a host of topics, many of them customized to meet the specific needs of a company. Here’s a sample of recent offerings:

Front-line training: basic skills - math, writing, and ESL; worker safety; customer service; team building; workplace literacy Management and leadership: supervision and leadership development, communication and presentation skills, project management , business/technical writing, interpersonal skills, management training, marketing and sales, quality improvement, change management, performance improvement

30 Bangor Convention & Visitors Bureau

The hospitality industry is expanding and changing at a rapid pace, and a well-trained, knowledgeable workforce is critical for growing the state's economy.

The Maine Highlands has teamed up with the Greater Bangor Convention and Visitors Bureau, and the Tri-County Workforce Investment Board to develop an innovative training series for individuals working in the hospitality industry.

Built to meet the needs of industry professionals in all positions, the training series integrates classroom instruction and hands-on training by industry experts to provide a comprehensive experience. Customer Service skills, local and regional destination information, and line-level skills training are all included in the series.

Line-Level Skills Training Utilizing an education and certification program developed by the American Hotel and Lodging Association's Educational Institute, line-level skills training will be provided in several occupations in the hospitality industry.

These training modules involve an overview of the skills necessary for success in that position, including both basic tasks and soft skills such as work habits and teamwork. Once the employee has completed the training and a skills validation process, they will be certified by the AHLA's Educational Institute in that position and receive a lapel pin and certificate.

Customer Service Training in soft skills, such as customer service, is a key component in any hospitality-based business. Employees need a solid understanding of fundamental hospitality skills, as well as training in how to communicate effectively with guests, staff, and vendors.

This training will also create an awareness of the impact of world-class customer service on your business. Once employees understand the needs and expectations of your customers, they are able to anticipate, meet and exceed those expectations.

Regional Destination Information The Maine Highlands is made up of an incredibly large and diverse geographic area. It is unlikely that most hospitality industry employees are familiar with every part of the region. For that reason, included in this series is a training session covering the geography, culture and attractions of the local area.

By becoming familiar with the region and the incredible wealth of opportunities here, your employees can provide world-class customer service to your guests.

Waterville Main Street

FISH! Philosophy Customer Service Training for Downtown Employees The Economic Restructuring Committee of Waterville Main Street invites you and your employees to help us make Downtown Waterville the #1 location in the state WORLD for customer service. In order to make this goal a reality, WMSt has put together an ongoing, affordable customer service program to benefit EVERY downtown business. FISH! is a training program that provides the process, tools and language to generate the skills necessary to design a workplace full of inspiration, creativity and innovation.

Releasing the Potential: Just imagine how wonderful it would be if every employee in Downtown Waterville participated in this training – we could truly make ourselves WORLD FAMOUS for 31 customer service! We will be offering this training regularly throughout the year with the goal of getting as many downtown employees as possible to participate in the program.

Maine SBDC/AVCOG

Marketing Basics Marketing Basics explores the fundamental principles of Marketing and how they influence Marketing strategies. Participants will learn about sustainable competitive advantages; how and where to do market research, as well as why it is essential for success; effective advertising strategies; and a general understanding of how to be more appealing to their target market.

SCORE Portland

The Top 4 Online Marketing Mistakes Designed for both new and existing businesses, The Top 4 Online Marketing Mistakes will help you recognize and correct: • Mistake #1:Poor site design • Mistake #2:Weak Content • Mistake #3:Poorly chosen keywords • Mistake #4:Missing Search Engine Optimization basics This workshop is meant for busy marketers like you who need a better understanding of how to manage a successful sales-generating Web site. The class is presented in a step-by-step, user friendly session. Learn how to improve your site at once and improve sales.

Intro to Internet Marketing - Part I Designed for both new and existing businesses, Intro to Internet Marketing Part 1 will help you to discover: • What is internet marketing? • How to create an online marketing plan • How to locate profitable web site promotions • An overview of search engines and how they work This workshop is the first of a two part series which focuses on Internet marketing.

Intro to Internet Marketing - Part 2 E-commerce (electronic Commerce) is exactly analogous to a marketplace on the Internet. E- commerce consists of the distributing, buying, selling, marketing and servicing of products over the Internet.

Designed for both new and existing businesses, Intro to Internet Marketing Part 2 will teach you how to get your web site in a favorable location in the search engines and position your business for a competitive advantage.

You will discover: 1. Which search engines you should submit to 2. The importance of strategically chosen key words 3. Search engine optimization basics 4. How to avoid "online scams" that offer false marketing results

Franklin County Tourism Network/AVCOG/Maine SBDC

Tourism Marketing Workshop This workshop was a collaboration between the Franklin County Tourism Network, AVCOG, and Maine SBDC. Greg Gould and Dina Jackson were the presenters with Greg speaking to the details of a marketing plan and Dina incorporating the tourism aspect. This workshop is an opportunity for 32 business owners to learn how to effectively market to customers through an interactive workshop that explores the fundamentals of marketing and marketing plans. Participants learn about sustainable competitive advantage; how and where to do market research; and effective advertising strategies.

Private Business

Tourism & Hospitality Institute Hospitality Course Descriptions - Donna Fichtner

Skills for Success, Front Desk This 6-8-hour course reviews the basic knowledge needed by all employees of any hospitality property, including personal appearance, bloodborne pathogens, emergency situations, ADA and more. Participants will then focus on knowledge required by all Front Office Employees such as telephone courtesy, security, property policies, giving directions, airport transportation, OSHA and more. This section will be followed by information specific to front desk employees such as functioning as a team, the telephone system, room inventory and occupancy terms, room rates, check-in and check-out guidelines, credit approvals and VIP treatment. Participants are given skills books that will be taken back to their property mentor to oversee and sign off on the completion of each skill set. After successful completion of the full day course, the skill sets and the final exam, the student will receive a certificate for Front Desk Skills.

Skills for Success, Housekeeping This 6-8-hour course will initially review the basic knowledge needed by all employees of any hospitality property, including personal appearance, bloodborne pathogens, emergency situations, ADA and more. General Housekeeping knowledge will include teamwork, telephone courtesy, security, keys, OSHA regulations, proper use of cleaning supplies, maintenance needs and inventories. The more specific room attendant program will discuss superior performance standards, tips, unusual guestroom situations, deep-cleaning and room status codes. Participants will be given skills books that will be taken back to their property mentor to oversee and sign off on the completion of each skill set. After successful completion of the full day course, the skill sets and the final exam, the student will receive a certificate for Room Attendant.

Skills for Success, Restaurant Server This 6-8-hour course will initially review the basic knowledge needed by all employees of any hospitality property, including personal appearance, bloodborne pathogens, emergency situations, ADA and more. Participants will also focus on knowledge required by all food & beverage personnel including telephone courtesy, security, kitchen safety, alcoholic beverage terms, brands, categories, abbreviations, laws, service and pricing. OSHA regulations, menus, food preparation terms and timing, plate presentation, tipping, First Aid, sanitation, and Health regulations. The section will be followed by information specific to restaurant servers including teamwork, performance standards, suggestive selling and upselling, food & beverage terms, glassware types, china, silverware, linens and napkin folding, standard drink ingredients and garnishes, ordering for drinks, anticipating guests’ needs, standard table setups, table preparation, sidework and par stocks. Participants will be given skills books that will be taken back to their property mentor to oversee and sign off on the completion of each skill set. After successful completion of the full day course, the skill sets and the final exam, the student will receive a certificate for Restaurant Server

Skills for Success, Bus Persons This 5-6-hour course will initially review the basic knowledge needed by all employees of any hospitality property, including personal appearance, bloodborne pathogens, emergency situations, ADA and more. Participants will also focus on knowledge required by all food & beverage personnel including telephone courtesy, security, kitchen safety, alcoholic beverage terms, brands, 33 categories, abbreviations, laws, service and pricing. OSHA regulations, menus, food preparation terms and timing, plate presentation, tipping, First Aid, sanitation, and Health regulations. The section will be followed by information specific to Bus Persons including teamwork, performance standards, food & beverage equipment terms, glassware types and use, china, silverware, linens and napkin folding, anticipating guests’ needs, standard table setups, sidework, and par stocks. Participants will be given skills books that will be taken back to their property mentor to oversee and sign off on the completion of each skill set. After successful completion of the full day course, the skill sets and the final exam, the student will receive a certificate for Bus Persons.

Customer Service This 3-8 hour course will discuss and review many aspects of customer service. Discussions will focus on the cycle of guest service, dealing with guest expectations, quality, value and cost, drivers of guest satisfaction, how environment affects the guest, communication and interacting with the guests, the power of a smile, delivering service, managing the wait, dealing with challenging guests and service failures, and service excellence. The length of time allotted determines the amount of interaction and audience participation in problem solving and discussion. Participants will discuss case studies and resolve real property service dilemmas in this program. After successful completion of the full day course, the student may receive a certificate for Customer Service from their tourism region.

This customer service program has been tailored specifically for retail operations. A specific customer service program is currently under development for frontline healthcare providers.

Regional Destination Training This 6-8 hour course provides basic information for service personnel to be able to explain effectively the many things to do within their specific tourism region of Maine. Front line hospitality personnel are in the position to be asked about regional activities and attractions on a daily basis. This program will give them a multitude of valuable and informative responses to the question, “What is there to do?” and will keep visitors active within their regions. Participants share and learn a wealth of information about activities in their regional neighborhood. This is a very interactive course utilizing the knowledge base of all participants. Participants always have fun with this program in map work and sharing their expertise. After successful completion of the full day course and the final exam, the students will receive a certificate for Destination Information Training from their tourism region.

Why Bother with Customer Service Training? This session can be 1-2 hours for the purpose of discuss with managers and supervisors the importance of training their staff, not just once or twice, but on an ongoing basis for customer service in order to be able to compete in today’s business environment. This has been presented with very positive results from business and chamber of commerce representatives.

COURSES in DEVELOPMENT:

The Unique Maine Mystique! This program will be a full day session to explore the history, culture, foods, traditions, legends and language that make Maine unique as a visitor destination. As businesses hire more and more college students and retirees who have moved to Maine from out-of-state, this program has tremendous importance in order to retain the “Maine Brand” that is unique to this state and that continually attracts new visitors. If we lose this brand as a state, we lose our competitive edge in tourism marketing. This program is for new business owners, new hires and anyone who is a new resident to the state who wishes to work on the front lines in service provision.

34 Southern Maine Guide Service

Maine Guide Training Program This comprehensive five day Residential program (Monday - Friday), is held at Southern Maine Guide Service Lodge & Facilities. Our Outdoor School will educate you in the classroom as well as in the field. These classes are designed to give you hands-on experience to increase your knowledge and skills in the categories listed above, to educate you to the state's expectations in order for you to become a Maine Guide, and to help prepare you for the State oral and written Guide Exams (mock oral board and written exams are included). At Southern Maine Guide Service we have tailored our outdoor school to help you achieve your goals.

Maine Course Hospitality Group

Team Building  Building strong leaders through training, motivating and rewarding  Taking care of associates builds loyalty to the company and to guests  Regular managers meetings, retreats, awards  Performance appraisals  Goal setting and business plans

Hotel & Restaurant Operations  Manager training in the art of hiring  Staff training and incentives for guest service & sales efforts  Weekly and monthly cost reporting and cost controls  Utilities efficiency programs  Monthly visits to review quality of product and service

Sales and Marketing  Oversee development of property sales and marketing plan  Monitor S&M plan implementation  Provide training for sales managers  Provide incentive and review of sales manager performance  Guide and implement in the use of in house promotions

HumanNature@Work

Programs To Help Your Employees Provide Outstanding Customer Service These programs provide principles and skills for providing world class customer service, both at the strategic, organizational level and on the front line.

 Moment of Truth Optimization: Customer Service Analysis and Strategy for Managers  Creating the “Wow” Experience: Customer Service Skills for Front Line Workers  Turning Difficult Customers Into Happy Campers: Techniques Used By the Most Skillful Service Professionals  Keeping the Spirit of Service Alive

McCoy Training and Consulting Resources

In Pursuit of Service Excellence Providing excellent service is essential in this highly competitive environment. Customers are more informed, more demanding, and willing to switch their business when they are not satisfied. Service excellence is not an afterthought, but a fundamental way of doing business focused on your customers. This interactive session will provide an opportunity for managers and administrative assistants to learn critical leader behaviors needed to build a culture of service 35 excellence. Come share your ideas and learning about providing service in today's demanding environment. Learn to the keys to delivering professional service. Gain an understanding of the rewards, obstacles, and key steps to building a service environment.

Bill Vickerson

Bill has been a certified Dale Carnegie Trainer since 1979. He brings his expertise into the classroom facilitating: The Dale Carnegie Course, Leadership Training for Managers, Customer Relations and Employee Development, World Class Customer Service, High Performance Teams, Professional Development Series, High Impact Presentations, and Seminars. He has worked with companies in the manufacturing, bio-technology, health care, insurance, retail, government and defense industry, as well as government agencies and non-profit organizations.

Fins & Furs Adventures

Maine Guide School

As the license is not easily obtained, so it must be understood that "the patch" should not be taken lightly. It is a symbol with an honorable history. Wear it proudly!

Carroll and Lila Ware work to prepare students in this course to confidently enter the state's testing process for licensing Maine Guides. As Master Maine Guides, they understand the business of guiding and believe it is unlikely anyone can be "taught" to be a guide. That is something that comes from the heart.

Maine Outdoors – Don Kleiner

Running a Successful Maine Guide Business This course combines many business basics with a specific knowledge developed over time of what does and does not work. Helping you to make one of these special businesses successful. Some of the areas that will be covered include:  Legal form of your business  Bookkeeping  Why accept credit cards?  Insurance  Taxes  Marketing & promotion  Advertising  Desktop publishing  Brochure and ad development  The customer experience  Delivering what you promised and more.

Developing Your Guide Business Marketing Plan A one evening seminar devoted to helping you develop your marketing plan. We will cover:  Who are your customers?  Where can you find them?  How should you talk with them?  What should you spend?

Maine Tour Connection

Daryll Kemp & Associates Consulting 36 Workshops developed for LL Bean: Customer Service/Satisfaction, Communication Skills, Listening Skills, Relationship Building, Negotiation Skills Process Design & Management, Goal Setting, Change Management, Vision & Mission Development.

Northeast Guide Service

American Canoe Association Swiftwater Rescue Course This class teaches recognition and avoidance of common river hazards and execution of self- rescue. Rescue vest application, strainers, entrapment, and pins are discussed and scenarios are practiced. We use kayaks, rafts, inflatable kayaks, and canoes. All equipment provided. There will be instruction both on and off the water.

Registered Maine Guide Courses Being a Registered Maine Guide is one of the most respected licensures that one can have. Take our Registered Maine Guide courses before you subject yourself to the State of Maine- administrated written exam and oral boards. Our Registered Maine Guide courses can help you obtain the knowledge you need to take the exam with confidence.

American Red Cross Basic First Aid and CPR The purpose of American Red Cross Basic First Aid and CPR classes is to give individuals in the workplace and general public the knowledge and skills necessary to prevent, recognize, and provide care for injuries and sudden illnesses until advanced medical personnel arrive and take over. Certifications are available upon successful completion of this course.

Matt Zito – Travel Business Advisor

Marketing Your Travel and Tourism Business Matt Zito, Travel Business Advisor, will be using his extensive experience in travel and tourism to teach this workshop. He was the founder and CEO of CollegeSkiTrips.com and former co-owner of the Yellow Breeches House, a national renowned fly-fishing lodge and B&B.

This three class workshop will cover online marketing, partnering, and distribution, as Matt believes these three marketing components to be the most important aspects in growing a travel business in today's global economy. Matt will provide examples from his past travel businesses, strategies developed and utilized, and new ideas that you can implement this winter.

Joe Veneto – Opportunities Unlimited

Context Selling: Converting Customers and Creating Advocates The key to effective selling and generating long term sustainable results is understanding your customer's sales context. Today's sophisticated and fast paced business environment requires that sales professionals put their customer's perspective and outcomes first in order to successfully generate results.

Context Selling presents an understandable three-step sales process that is customer focused and easy to incorporate into any sales situation. It works in a variety of sales environments such as outside sales appointments, inside sales, and call center selling situations. Participants learn valuable skills that enable them to easily diagnose a customer's needs, probe the complete context, customize solutions as well as positioning, and overcome objections to convert prospects into customers. Context selling provides participants with interactive exercises and hands-on sales scenarios to build skills that are immediately transferable to actual sales situations. They will also gain new found confidence in their ability to generate new business and leverage new opportunities from existing customers. Context Selling will convert customers and create advocates for sustainable results. 37 The Power of Packaging Create results for your tourism region, hotel, attraction, museum, restaurant or tour company with The Power of Packaging. This hot trend is revolutionizing the way travel products are being created, promoted and purchased. You will discover lifestyle trends, customer psychographics and the marketplace forces affecting packaging. In addition, you will uncover the shifting product types and changes in the distribution outlets to maximize your success. You will obtain a template for creating packages and gain insight into the industry packaging cycles for planning, promotion and purchasing.

Participants will then spend time working in small groups to create packages and new products for various market segments and industry niches. You will leave the session with packages in hand ready to promote in the marketplace.

Packaging-The Art of the Deal The "Art of the Deal" encompasses a comprehensive day of training on all aspects of creating compelling travel packages. This program provides a foundation of key industry and marketplace indicators that affect travel packaging. Then, you will obtain tools and techniques for creating unique travel packages. This will include an in depth review of package pricing, partnership, administration and operational components. You will also review the industry cycles, niche market segments and distribution outlet opportunities to ensure package success. Finally, travel industry package models will be highlighted to demonstrate packaging techniques.

Participants will then spend time in small groups developing new packages and products for key market segments and industry niches. You will leave the session with packages in hand to promote. You will profit from "The Art of the Deal".