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 |
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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. |