| Grade Range: | |
| 11–12 | |
| Prerequisites: | |
| Hospitality Introduction 1,2 or Food Preparation and Nutrition 1,2 | |
| Course duration: | |
| Two semesters. | |
| Subject area in which graduation credit will be given: | |
| College Preparatory Elective | |
| UC subject area satisfied: | |
| g - College Preparatory Elective | |
| Notes: | |
Students who complete this course with a grade of A, B or C (both semesters) and an A or B on the college end of course exam are eligible to earn up to 3 units of community college credit. | |
| 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. | |
| State Course Code(s): | |
| 8030 - Intermediate Hospitality, Tourism and Recreation (Concentrator) | |
| Basic Texts and Teaching Guides: | |
| Reynolds, Hospitality Services: Food and Lodging, 2nd ed., Goodheart-Willcox, 2010. | |
CTE-259