CTE Career Pathways » Hospitality, Tourism & Recreation

Hospitality, Tourism & Recreation

Cooks

The Hospitality, Tourism, and Recreation sector provides students with the academic and technical preparation necessary to pursue high-skill, high-demand careers in these related and growing industries. The sector encompasses three distinct, yet interrelated, career pathways: Food Science, Dietetics, and Nutrition; Food Service and Hospitality; and Hospitality, Tourism, and Recreation.

 

The standards are designed to integrate academic and career technical concepts. The anchor standards include Consumer and Family Studies comprehensive technical knowledge and skills that prepare students for learning in the pathways. The knowledge and skills are acquired within a sequential, standards-based pathway program that integrates hands-on projects, work-based instruction, and leadership development such as that offered through FHA-HERO, the California affiliate of Family, Career and Community Leaders of America (FCCLA). Standards in this sector are designed to prepare students for technical training, postsecondary education, and entry to a career.

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Hospitality, Tourism, & Recreation

Pathway Courses at RUSD

The Food Service and Hospitality Career pathway focuses on the key aspects of the industry. Students pursuing this career pathway have in-depth, hands-on experiences that emphasize industry aware-ness; sanitation and safe food handling; food and beverage production; nutrition; food service management; and customer service.

This course meets the University of California/California State University “g” (College Preparatory Elective) entrance requirements.

Students will learn to plan, prepare and evaluate nutritious meals. The curriculum covers entertaining, food budgeting, food terminology, marketing and storing of foods and the use and care of kitchen equipment. Students work in small groups of 4-6 preparing food, one to two days a week. The food topics are baking, salads, casseroles, egg cookery, vegetables, fruit, dairy foods and meats.

This course meets the University of California/California State University “g” (College Preparatory Elective) entrance requirements.

Prerequisite: Foods & Nutrition

Students will plan, prepare and evaluate international foods for their personal meals or for future occupational objectives. Students will learn to appreciate the differences in international cuisines and the historical and geographical reasons for these differences. They will also gain a greater understanding of meal patterns across the U.S. and become more conscious of the variety of cuisines. Students will plan, prepare and evaluate a variety of gourmet foods to expand their awareness of restaurant terminology. Special dietary needs of athletes, elderly, children, vegetarians; weight loss programs etc. will be covered.

This course meets the University of California/California State University “g” (College Preparatory Elective) entrance requirements.

Prerequisite: Foods & Nutrition

This course will focus on instruction applied to the fundamental principles of Food and Nutrition. This course will help students understand how to be healthy now and in the future through nutritional practices and choices. Students will incorporate the critical thinking practices of access, selection, evaluation and information processing in this applied laboratory-based course. This course focuses on nutrition, health and wellness, food safety and sanitation, food purchasing, food preparation techniques, meal service, etiquette, cultures, food production and technology along with facilities and equipment. Students use equipment and supplies for food preparation labs. Through reading, writing, listening, and speaking students will develop the ability to research, collect data, analyze information, report findings and evaluate food products through personal and/or group performance.

This course meets the University of California/California State University “g” (College Preparatory Elective) entrance requirements.

The Food Service and Hospitality Career pathway focuses on the key aspects of the industry. Students pursuing this career pathway have in-depth, hands-on experiences that emphasize industry aware-ness; sanitation and safe food handling; food and beverage production; nutrition; food service management; and customer service.

Students will learn to plan, prepare and evaluate nutritious meals. The curriculum covers entertaining, food budgeting, food terminology, marketing and storing of foods and the use and care of kitchen equipment. Students work in small groups of 4-6 preparing food, one to two days a week. The food topics are baking, salads, casseroles, egg cookery, vegetables, fruit, dairy foods and meats.

This course meets the University of California/California State University “g” (College Preparatory Elective) entrance requirements.

This course prepares students with the culinary and management skills needed for a career in the restaurant and foodservice industry. Students will have a strong foundation in the areas of food safety, workplace safety, displaying professionalism, kitchen equipment, cooking and nutrition, communication, leadership, customer service and cooking methods.

Prerequisite: Prostart I

This course prepares students with the culinary and management skills needed for a career in the restaurant and foodservice industry. Students will have a strong foundation in the areas of food safety, workplace safety, displaying professionalism, kitchen equipment, cooking and nutrition, communication, leadership, customer service and cooking methods.

This program will prepare students for entry-level positions in the food service industry or post-secondary education. Students pursuing this career pathway will have in-depth, hands on experiences that emphasize food service and hospitality standards such as: food production, food preparation, menu development, menu costing, purchasing, receiving, food cost, inventory, catering, find dining, banquets, community service, random kind acts, restaurant ala carte service, time management, fundraising, and customer service. Students will understand the responsibilities of food service management and safe work practices. Students will learn the importance of California labor laws, safety and sanitation guidelines and demonstrate leadership skills working with staff, student employees, and customers.

This course meets the University of California/California State University “g” (College Preparatory Elective) entrance requirements.

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For more career information, visit the

California Career Zone Website

Hospitality, Tourism & Recreation Industry Sector

https://www.cacareerzone.org/clusters/detail/CA10