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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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1 ) Trace the history of the hospitality and tourism industries, including culinary and food services, lodging, travel and tourism, and legal and ethical issues.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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2 ) Apply mathematical, reading, writing, terminology, critical-thinking, decision-making, communication, financial literacy, and problem-solving skills to the hospitality and tourism industry.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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3 ) Explain the impact of goal setting, teamwork, and technical skills on careers in the hospitality and tourism industry.
• Recognizing the importance of FCCLA programs to the hospitality and tourism industry
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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4 ) Determine technology tools that impact the hospitality and tourism industry.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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5 ) Determine career pathways, entrepreneurial opportunities, and required credentials related to hospitality and tourism.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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6 ) Compare types of recreation, travel, and tourism activities.
Examples: amusement parks, museums, sporting events, destination vacations, cruises, spas, resorts, tours, attractions, theaters, reunions
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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7 ) Describe strategies involved in planning various events, including golf tournaments, weddings, and anniversary celebrations.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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8 ) Determine stages in the guest cycle, including pre-arrival, arrival, occupancy, and departure.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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9 ) Identify criteria used for classifying hotel properties.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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10 ) Identify the role of various departments within a lodging facility.
Examples: housekeeping, maintenance, landscaping
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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11 ) Organize the back-of-the-house and front-of the-house of a culinary laboratory for function, efficiency, time management, and cost.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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12 ) Demonstrate operation of food preparation and nonfood commercial equipment, according to Occupational, Safety, and Health Administration (OSHA) standards.
• Classifying small and large food preparation equipment
• Describing the calibration of food preparation equipment
• Measuring portions with ladles, cups, spoons, and scales
• Analyzing warranties and service agreements for proper maintenance of food preparation equipment
• Identifying proper handling, storage, and cleaning of food preparation equipment
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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13 ) Apply culinary calculations to recipe conversions, including weight and volume, calories and fat grams, and food temperature conversions.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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14 ) Demonstrate safety when using various cutting tools in a commercial culinary laboratory.
• Comparing knife cuts used in the culinary industry
Examples: julienne, bâtonnet, brunoise, dice, tourne, rondelle, chiffonade
• Identifying sharpening tools, including stone and steel
• Illustrating safe handling and washing techniques for sharpening tools
• Selecting proper cutting tools, including knives, mandolins, choppers, and food processors for various tasks
• Demonstrating safe knife-sharpening techniques
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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15 ) Assess factors that affect food quality, including taste, appearance, color, and texture.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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16 ) Explain the importance of developing standardized recipes in a food service operation.
• Interpreting recipe instructions
• Analyzing a recipe for spice and seasoning substitutions and adjustments
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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17 ) Define important dietary terms, including bland, low-fat, low-sodium, low-cholesterol, and fat-free diets.
• Recognizing various food allergies
• Identifying eating disorders
• Classifying major nutrients
• Preparing healthy recipes for special diets
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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18 ) Describe the Hazard Analysis and Critical Control Point (HACCP) and Material Safety and Data Sheets (MSDS) standards.
• Identifying foodborne illnesses and hygiene procedures for avoiding each
• Demonstrating proper handling, preparation, and storage of food
• Demonstrating compliance with health codes for food service related to chemical storage, pest control, and garbage disposal
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
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19 ) Describe basic service skills used in hospitality and tourism industries, including welcoming and processing guests, overseeing customer comfort, and handling customer complaints.
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| Hospitality and Tourism (2009) |
| Grade(s): 9 - 12 |
| Hospitality and Tourism |
| All Resources: |
0 |
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20 ) Compare styles of food service, including counter, trayline, seated, banquet, and catering.
• Demonstrating table-setting techniques
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