• 89753300 Event Planning 1A  89753500 Event Planning 1B, 2 Credits

    Grade:10-12

    Prerequisite: None

    This course will introduce students to the concepts and topics necessary for the comprehensive understanding of the fundamentals of the meetings, conventions, events, and exposition industries. The course will review the roles of the organizations and people involved in the businesses that comprise the Meetings, Events, Expositions and Convention (MEEC) industry.

    Foundations of Restaurant Management provides students with a foundation to understand basic culinary skills and food service-restaurant management, along with current food service- restaurant industry topics and standards. Building on prior instruction, this course provides introductory insight into critical thinking, financial analysis, industry technology, social media, customer awareness and leadership in the food service-restaurant industry. Students will gain an understanding of food service-restaurant operations and the importance of communicating effectively to diverse audiences, purposes and situations in food service-restaurant operations and management. Students will learn how the front of the house and the back of the house of management operate and collaborate and obtain value-added certifications in the industry to help launch themselves into restaurant/foodservice careers.

     

    89759600 ADVANCED EVENT PLANNING & RESTAURANT MANAGEMENT, 2 Credits

    Grade: 10-12

    Prerequisite: Introduction to Event & Meeting Planning 1A, 1B, or Culinary Arts

    Advanced Event Planning and Restaurant Management allows students to explore one of the most explosive and dynamic career paths available today and will open the door for college or entry-level industry positions. Careers in the hospitality industry include lodging, food and beverage, recreation, and travel and tourism. The curriculum provides an overview of the industry, customer relations, trends, employability skills, interpersonal skills, hotel and restaurant operations, and career opportunities. Trade schools, colleges and universities offering hospitality and culinary programs will be introduced. Course content will be delivered through class discussion, role plays, lecture presentations, internet research, guest speakers, and field trips. Professionalism, maturity, employability skills (i.e. positive attitude, appearance, grooming, work ethic, no behavior or discipline issues, regular attendance) and interpersonal skills (i.e. pleasant facial expressions, eye contact, friendliness) will be assessed in this course and will be expected or the student may be dismissed from the program. Material and supply fees may be required.

     

    89760100 PRACTICUM IN EVENT PLANNING & RESTAURANT MANAGEMENT, 2 credits

    Grade: 11-12

    Prerequisite: Advanced Event Planning & Restaurant Management

    Hospitality Services provides students with the academic and technical preparation to pursue high-demand and high-skill careers in the hospitality-related industry. The knowledge and skills are acquired within a sequential, standards-based program that integrates hands-on and project-based instruction. Standards included in the Hospitality Services courses are designed to prepare students for nationally recognized industry certifications, postsecondary education, and entry-level careers. In addition, Hospitality Services is designed so that performance standards meet employer expectations, enhancing the employability of students. Instruction may be delivered through labs on campus, internships, mentoring, or job shadowing with-in the industry.