| Grade Range: | |
| 11–12 | |
| Prerequisites: | |
| Hospitality Introduction 1,2 or Food Preparation and Nutrition 1,2 | |
| Course duration: | |
| Two to four semesters | |
| Subject area in which graduation credit will be given: | |
| Practical Arts; community classroom sections may be repeated for credit | |
| UC subject area satisfied: | |
| g - College Preparatory Elective | |
| Course Description: | |
| This course provides entry-level preparation for advanced training in the Hospitality, Tourism and Recreation industry sector. Instruction provides overviews of the following industries: hospitality/tourism, lodging, food and beverage, recreation and leisure, and travel. Other areas covered include guest services, event planning, management, ecotourism, food safety and sanitation, all aspects of industry labor laws, workplace and job-acquisition skills, and safety. Students will be awarded competency certificates upon successful completion of the course.
Internships opportunities are also part of the curriculum. | |
| State Course Code(s): | |
| 8481, 8482: 8030 - Intermediate Hospitality, Tourism and Recreation (Concentrator) 8483, 8484: 8031 - Advanced Hospitality, Tourism and Recreation (Capstone) 8485, 8486: 8031 - Advanced Hospitality, Tourism and Recreation (Capstone) | |
| Basic Texts and Teaching Guides: | |
| Reynolds, Hospitality Services: Food and Lodging, 2nd ed., Goodheart-Willcox, 2010. | |