Hospitality & Tourism: Curriculum & Outline

  • Career and Technical Education
    ALSDE - approved  CTE  Course of Study Standards linked HERE.
    Supplemental Resources: Subject area courses may utilize the following supplemental resources:                                                                                                                       
    Below are the adopted textbooks for CTE courses as well as the course outline and description.
    Course Textbook Title Author Edition Publisher Copyright Year Tentative Course of Study Course Descriptions
                   
    CAREER PATHWAY PROJECT IN
    HOSPITALITY AND TOURISM
    ON BAKING Labensky, Martel, Van Damme 4th Edition Savvas 2020 2022 Hospitality and Tourism Course of Study Career Pathway Project (CPP) in Hospitality and Tourism is a capstone course that allows students to utilize the
    knowledge and skills gained through their secondary coursework in a practical, real-world experience that showcases
    their learning. It provides an opportunity for a student to choose an area of interest and explore it in depth while
    demonstrating problem-solving, decision-making, and independent learning skills. The CPP contributes to an
    educational plan of challenging courses and practical experiences that prepare students for the workplace or for
    pursuing further education.
    CATERING INTRODUCTION TO CULINARY ARTS Gleason 4th Edition Savvas 2020 2022 Hospitality and Tourism Course of Study This course includes the theory and practice of operating a catering business. Topics include food production and
    management related to catering and other special services. Upon completion, the student will have a working knowledge
    of the principles involved in operating a catering business.
    CULINARY I GUIDE TO GOOD FOOD Largen, Bence 14th Edition Goodheart 2025 2022 Hospitality and Tourism Course of Study A one-credit course designed to introduce students to basic food production, management, and service activities in
    both the back and front of the house. Emphasis is placed on sanitation, safety, and basic food production. The
    prerequisite for this course is Hospitality and Tourism. A school-based laboratory (commercial food service kitchen
    with a food serving and dining area) is required for this course.
    CULINARY II GUIDE TO GOOD FOOD Largen, Bence 14th Edition Goodheart 2025 2022 Hospitality and Tourism Course of Study A one-credit course designed to provide students with advanced experiences in food production, management, and
    service. The prerequisite for this course is Culinary Arts I. A school-based laboratory (commercial food service kitchen
    with a food serving and dining area) is required for this course.
    ENTREPRENEURSHIP INTRODUCTION TO CULINARY ARTS Gleason 4th Edition Savvas 2020 2022 Hospitality and Tourism Course of Study Entrepreneurship focuses on the skills needed to organize, develop, create, and manage a business in a variety of
    environments. Course standards are designed to foster an entrepreneurial mindset; encourage innovation, critical
    thinking, and problem-solving in a fast-paced professional setting; and build basic knowledge of various
    entrepreneurial ventures.
    EVENT PLANNING
    AND MANAGEMENT
    THE CULINARY PROFESSIONAL Draz, Koetke 4th Edition Goodheart 2023 2022 Hospitality and Tourism Course of Study Event Planning and Management is designed for students interested in learning to create and present gatherings
    for groups of people to enjoy or attend for corporate goals or individual benefits. The course emphasizes the many
    facets of this multi-billion-dollar industry, including site selection, financial management, time management,
    promotion, and catering. Students will organize, plan, and evaluate various meetings and events such as conferences,
    sporting events, weddings, and workshops.
    FOUNDATION OF NUTRITION ON BAKING Labensky, Martel, Van Damme 4th Edition Savvas 2020 2022 Hospitality and Tourism Course of Study This course focuses on nutrition and meal planning in relation to the food preparation industry. Topics include the
    science of food and nutrition, essential nutrients, and their relation to the growth, maintenance, and functioning of the
    body, nutritional requirements of different age levels, and cultural influences on food selection. Upon completion of this
    course, students will be able to apply the basic principles to meal planning. This is a CORE course
    INTRODUCTION TO
    HOSPITALITY AND TOURISM
    THE CULINARY PROFESSIONAL Draz, Koetke 4th Edition Goodheart 2023 2022 Hospitality and Tourism Course of Study Introduction to Hospitality and Tourism is the prerequisite for all other courses in the cluster. Major topics include
    sports, recreation, and attractions; management of hotels, resorts, and lodgings; travel and tourism; restaurants and
    food and beverage services; and customer relations and quality services. Although a full kitchen is not required for this
    course, students should have access to small appliances to prepare food in various ways.
    ORIENTATION TO HOSPITALITY INTRODUCTION TO CULINARY ARTS Gleason 4th Edition Savvas 2020 2022 Hospitality and Tourism Course of Study This course introduces various facets and opportunities within the hospitality profession. The intent is for students to
    gain a broad base of information relative to the hospitality industry. Emphasis is placed on having students comprehend
    their role as hospitality industry professionals. Topics include an overview of the hospitality profession, knowledge and 
    skills necessary for successful employment, the impact of the hospitality profession on society, issues that impact on
    various segments of the hospitality profession, and emerging trends.
    SANITATION, SAFETY AND
    FOOD SERVICE
    INTRODUCTION TO CULINARY ARTS Gleason 4th Edition Savvas 2020 2022 Hospitality and Tourism Course of Study This course introduces the basic principles of sanitation and safety to food service handling including purchasing,
    storing, preparation and serving. Specific topics include the dangers of microbial contaminants, food allergens and
    foodborne illness, safe handling of food, the flow of food, and food safety management systems. At the conclusion of
    this course students will be prepared to test for ServSafe© certification. The content of this course is foundational for
    all culinary arts classes. This is a core course.
    CTE LAB IN HOSPITALITY AND
    TOURISM
    INTRODUCTION TO CULINARY ARTS Gleason 4th Edition Savvas 2020 2022 Hospitality and Tourism Course of Study This one-credit course is an extended laboratory experience to address the advancement and specialization of careers within Hospitality and Tourism through individualized or small group instruction. This course allows students to enhance the essential and intermediate skills learned through program courses within the career cluster and prepare for industry credentialing opportunities.