CHARLES HENDERSON HIGH SCHOOL
HOSPITALITY & TOURISM CLUSTER
Hospitality & Tourism Pathway
Restaurant, Food & Beverage Services Program
COURSE SYLLABUS
2012-2013
PROGRAM OF STUDY: Hospitality & Tourism
INSTRUCTOR: Chef Paula Hinson
COURSE TITLE: Hospitality & Tourism
CREDIT: 1 unit
LENGTH OF COURSE: One Semester
FEE: $30.00
Fee includes required laboratory experiences
SUPPLIES: 1” white three-ring binder with plastic overlays Pen/Pencil
Loose leaf notebook paper
Dividers (5) Label; Notes, Class Work, CE/Reading, Journals, FCCLA
Appropriate clothing – Aprons will be provided for class use.
Closed toe shoes are required for ALL labs.
Signed Safety letter
PREREQUISITES: None
COURSE DECRIPTION:
Hospitality & Tourism is a one-credit course that serves as the prerequisite for all pathways included in the Hospitality and Tourism cluster. Major topics include introduction to hospitality and tourism, recreation, travel and tourism, lodging, restaurant and food and beverage services, safety and sanitation, customer relations, and quality services. The required school-based laboratory for the Hospitality and Tourism cluster is a commercial food service kitchen with a food-serving and dining area. School-based laboratory experiences are essential for students to develop skills in the hospitality and tourism industry.
Career and technical student organizations are integral, cocurricular components of each career and technical education course. These organizations serve as a means to enhance classroom instruction while helping students develop leadership abilities, expand workplace-readiness skills, and broaden opportunities for personal and professional growth.
INSTRUCTIONAL PHILOSOPY:
Career Technical Education is an essential part of the total education process. It deals with the development of knowledge, skills and the interpersonal relationships that prepare the student to become a productive citizen in the world of work. This course prepares students to be successful in their transition to postsecondary institutions or employment.
CAREER/TECHNICAL EDUCATIONAL GOAL:
To provide students access to a flexible system of rigorous school and work based learning in which, students gain knowledge and skills to become competitive employees in a global economy. Upon graduation, students are prepared for individual success in advanced study as well as employment.
CAREER & TECHNICAL STUDENT ORGANIZATION (CSTO):
FCCLA--Family, Career and Community Leaders of America
Dues: $10.00 (Includes local, state, and national dues, Teen Times Magazine, and club activities.)
AVAILABLE INDUSTRY CREDENTIAL(S): Successful completion of the coursework may lead to the following credential:
SERVSAFE - Restaurant Safety and Sanitation Credential
Grading/Assessment: Grades for the course will be based on points earned from daily class work, daily class participation, laboratory grades, tests, and projects/activities. Every six-weeks there will be a notebook exam. Each student is responsible for keeping up with their own grades on a grade sheet that is provided. To find a student’s current grade in the class divide the total points earned by the total points possible. Students are expected to work at their maximum potential at all times. All students will be graded on work ethic as well as final project assessment. Grades are calculated based on a number of points earned divided by the number of points possible. All grades- daily, test, and project grades are an essential factor in grading results. The following scale determines term grades:
90 - 100 A
80 - 89 B
70 - 79 C
60 - 69 D
Below -- 60 F
Any student who receives a failing grade in the course is urged to discuss this with the teacher. Any student or parent wishing to arrange additional help or to schedule an appointment should call the school office.
Attendance Policy: Students with UNEXCUSED absences will not be allowed to make up missed work. Excuses must be RECEIVED no later than TWO DAYS after the student has returned to class to be considered EXCUSED. Students having EXCUSED absences will be given three (3) days to make up class work and/or test (unless other arrangements are made with Ms. Hinson). IT IS THE STUDENT’S RESPONSIBILITY TO ASK FOR MAKE-UP WORK. Students will be given ZEROS for any work not made up within the time period allowed. This is a Troy City Board Policy as well as classroom policy.
Guest Speaker Policy: It is important to realize that when guest speakers come to school, they are taking time from their busy schedules to attempt to give students further insight into a concept. I expect that each student follow the guidelines below when we have guests or our class is a guest to a business/event.
1. Students are to pay attention to what the guest has to say, even if he/she is not interested in what is being discussed or shared.
2. Students are to sit up in their chairs with heads up, eyes open, and looking at the speaker.
3. Students are NOT to do homework/class work for my class or any other class while the guest is present.
4. Students are NOT to talk or socialize to other students while the guest speaker is talking.
5. Students should respond to questions posed by the speaker politely, and should have questions ready for the guest speaker when he/she opens the floor to questions.
6. Students should give the guest speaker a round of applause when he/she completes their presentation.
7. Students should make an effort to thank the guest speaker for coming to our class.
COURSE GOALS: The goals of Hospitality & Tourism, Introduction to Culinary are to:
1. Provide quality business practices within the Hospitality & Tourism Industry.
2. Establish and maintain a safe, clean, and sanitary environment for all hospitality
and tourism establishments.
3. Prepare future food service staff with the appropriate knowledge, techniques,
preparation understanding and procedures for the food and beverage industry.
4. Prepare future hospitality staff with the appropriate knowledge, techniques,
preparation understanding and procedures for the lodging, recreation, travel,
and tourism industries.
5. Recognize the various dietary needs of food and beverage service patrons.
6. Plan and prepare for various events such as seasonal catering, and other
celebrations.
7. Analyze career options in the field of Hospitality & Tourism.
ESSENTIAL QUESTION(S):
1. What career options and education choices are available in the Hospitality and Tourism fields?
2. What procedures should be followed in all segments of the Hospitality and Tourism Industry to ensure safe, clean, and sanitary environment for guests?
3. What techniques and procedures are used in the food service industry to provide patrons with pleasing and nutritional food choices?
4. What is the difference between front of the house and back of the house?
5. How do nutritionist and food service personnel develop recipes for special guests?
6. What strategies are involved in planning various events such as wedding receptions, golf tournaments, and catered meals?
7. What criteria are used to classify different lodging properties?
8. How do city, state, and national tourism boards promote their recreation and tourist attractions?
COURSE OUTLINE: Includes the following major content:
I. Introduction to Hospitality and Tourism
A. Segments of the Hospitality and Tourism Industries
1. Culinary and Foodservice
2. Lodging
3. Travel
4. Tourism
5. Sports and Entertainment
B. History of the Hospitality and Tourism Industries (1)
1. Culinary Arts
2. Foodservice
3. Lodging
4. Travel
5. Tourism
6. Sports and Entertainment
C. Legal and Ethical Issues
D. Performing Effectively (2)
1. Math skills
2. Reading skills
3. Writing skills
4. Terminology
5. Critical-thinking skills
6. Decision making skills
7. Communication skills
8. Financial literacy skills
9. Problem-solving skills
E. Goal-setting, Teamwork, and Required Technical Skills (3)
F. Technology Tools (4)
G. Career Pathways, Entrepreneurial Opportunities, and Credentials (5)
II. Recreation, Travel, and Tourism
A. Types of Activities (6)
1. Recreation
a. Amusement parks
b. Museums
c. Sporting Events
d. Theaters
e. Arenas
2. Travel
a. Destination vacations
b. Cruises
c. Rail services
d. Car rentals
e. Motor coach
3. Tourism
a. Spas
b. Resorts
c. Tours
d. Amusements
e. Theaters
f. Reunions
B. Planning Various Events (7)
1. Golf tournaments
2. Social Events
3. Meetings
4. Cultural Events
5. Nonprofit Organizations
6. Consumer Shows
7. Corporate Events
III. Lodging
A. Stages in the guest cycle (8)
1. Pre-arrival
2. Arrival
3. Occupancy
4. Departure
B. Criteria used to classify hotel properties (9)
C. Role of various departments within a lodging facility (10)
1. Housekeeping
2. Maintenance
3. Landscaping
IV. Restaurants and Food and Beverage Services
A. Organize the back-of-house of a culinary facility (11)
1. Function
2. Efficiency
3. Time management
4. Cost
B. Organize the front-of-house of a culinary facility (11)
1. Function
2. Efficiency
3. Time management
4. Cost
C. Operation of food preparation and nonfood commercial equipment
according to OSHA standards (12)
1. Classify small and large food preparation equipment
2. Calibration of food preparation equipment
3. Measuring portions
a. Ladles
b. Cups
c. Spoons
d. Scales
4. Warranties and service agreements for proper maintenance of
equipment
5. Proper handling, storage, and cleaning of equipment
D. Culinary calculations to recipe conversions (13)
1. Weight and volume
2. Calories and fat grams
3. Food temperature conversions
E. Safe use of cutting tools (14)
1. Knife cuts
2. Sharpening tools
3. Safe handling and washing techniques
4. Selection of proper cutting tools
a. Knives
b. Mandolins
c. Choppers
d. Food processors
5. Safe knife-sharpening techniques
F. Factors that affect food quality (15)
1. Taste
2. Appearance
3. Color
4. Texture
G. Development of standardized recipes (16)
1. Interpreting recipe instructions
2. Spice and seasoning substitutions and adjustments
H. Dietary terms (17)
1. Bland diets
2. Low-fat diets
3. Low-sodium diets
4. Low-cholesterol diets
5. Fat-free diets
6. Food allergies
7. Eating disorders
8. Nutrients
9. Healthy recipes for special diets
V. Safety and Sanitation
A. Safety and sanitation standards (18)
1. HACCP standards
2. MSDS standards
B. Foodborne illnesses and hygiene procedures (18)
C. Proper handling, preparation, and storage of food (18)
D. Compliance with health codes (18)
1. Chemical storage
2. Pest control
3. Garbage disposal
Customer Relations and Quality Services
E. Basic service skills used in the hospitality and tourism industries (19)
1. Welcoming and processing guests
2. Overseeing guest comfort
3. Handling customer complaints
B. Styles of food service (20)
1. Counter
2. Trayline
3. Seated
4. Banquet
5. Catering
C. Table setting techniques (20)
CULMINATING PRODUCT(S):
1. Students will research and create an ILLUSTRATED TALK presentation
highlighting a specific career in the Hospitality & Tourism Industry.
2. Students will demonstrate safety and sanitation in a school-based foods
laboratory.
3. Students will demonstrate proper cooking and preparation techniques in a
school-based foods laboratory.
4. Students will research and design a nutritional guideline/brochure for persons
with particular dietary requirements.
5. Students will create a multimedia presentation highlighting various lodging
chains.
6. Students will create a storyboard highlighting the recreational and tourism
activities of a specified location.
7. Students will plan and execute a special event including the food, theme, and
other components.
8. Students will demonstrate effective service style, set up, and organization
required in special catering events
Charles Henderson High School
Family & Consumer Sciences Department
Hospitality & Tourism
Parent Letter- Discipline Policy
Instructor: Chef Paula Hinson
Dear Parent(s)/Guardian,
I will be your child’s Hospitality & Tourism instructor this semester. In order to provide your child and all students in my classroom the excellent educational environment they deserve, I have developed a discipline plan that will be in effect at all times. When in my classroom, students must obey the following rules:
Be responsible:
1. Bring all needed materials to class.
2. Be in seat and ready to work when the tardy bell rings.
3. Be responsible for your own actions, words, and attitude.
Be respectful:
4. Listen and stay seated when someone is talking.
5. Respect yourself, your classmates, your teacher, guests, and your surroundings.
Be resourceful:
6. Follow directions and ask questions as needed.
7. Obey all school rules. (See student handbook).
If a student breaks a rule, the following consequences will occur:
1. First time student breaks a rule: Teacher warning
2. Second time student breaks a rule: Parental Contact
3. Third time student breaks a rule: Office Referral
Safety is a big concern in lab. If students do not follow safety guidelines and continue to be disruptive he or she will be sent immediately to the principal.
In order for this class to have the greatest results, I need your assistance. First, the $30.00 per semester class fee must be paid for your child to participate in the culinary labs which include use of many cooking activities. Second, please discuss the contents of this letter, and the following safety letter with your child, then sign and return to me. If you have concerns that you would like to discuss please contact me. I thank you for your support and look forward to an exciting and productive year!
Chef Paula Hinson
(334) 566-3510,
______
Printed Name of Student Signature of Student Date
______
Parent/Guardian Signature Date
Charles Henderson High School
Family & Consumer Sciences Department
Hospitality & Tourism
Parent Letter – Lab Safety Policy
Instructor: Chef Paula Hinson
Dear Parent/Guardian,
I’m excited to have your child enrolled into the Charles Henderson High School Culinary Arts program. The program consists of numerous lab activities, projects, demonstrations, etc. to facilitate student’s learning in the field of Culinary Arts and basic life skills necessary to operate safely and effectively in the kitchen when they are on their own. However, according to local Health Department Safety Guidelines, the Commercial Kitchen lab can be one of the most dangerous places at Charles Henderson High School. As we begin lab work in the culinary, students will work with industrial grade equipment. This equipment can be very dangerous if not operated correctly. Here are some of the hazards to which students will be exposed.