Hospitality Management
The CTE Hospitality Pathway is a dynamic, hands-on program designed to equip students with the foundational knowledge, practical skills, and real-world experiences needed for success in the hospitality and tourism industry. With a focus on Food & Beverage Management, this pathway emphasizes front-of-house operations including customer service, event planning, hospitality marketing, and restaurant and hotel management.
Students begin with a shared entry-level course (Introduction to Culinary and Hospitality) that feeds into either the Culinary or Hospitality pathway based on interest and aptitude. From there, students continue to build upon core concepts in hospitality management, service operations, and business leadership. The program culminates in a capstone experience where students collaborate with CTE culinary students to produce high-impact, schoolwide events—blending front-of-house polish with back-of-house expertise.
Graduates of the Hospitality Pathway will leave with industry-recognized credentials, hands-on event planning experience, and a strong foundation to pursue post-secondary education or immediate employment in hotels, restaurants, catering, tourism, and more.
Students will take the ServSafe Food Handlers exam for industry certification.
Curriculum
Introduction to Culinary and Hospitality
Grade Level: 10
Prerequisite: None
Course Length: One Year
This foundational course introduces students to essential skills in both Culinary Arts and Hospitality Management. Students will gain hands-on experience in basic food preparation, knife skills, kitchen safety, and sanitation practices while earning their ServSafe Food Handler Certification. In addition, students explore a variety of career opportunities in the hospitality and culinary industries, such as restaurant management, hotel operations, catering, and tourism services. The course is designed as a feeder into two specialized tracks—Culinary or Hospitality—and helps guide students toward the best path for their skills and interests.
CTE Hospitality 2: Hospitality Management
Grade Level: 11
Prerequisite: Introduction to Culinary and Hospitality
Course Length: One Year
In Hospitality 2, students dive deeper into the world of Hospitality Management, with an emphasis on Food and Beverage Service. Students will develop advanced front-of-house skills such as customer service, table service techniques, and point-of-sale operations. They will also begin participating in the planning and execution of school-based events, applying their skills in real-world scenarios. Continued culinary practice helps students build synergy with back-of-house teams. Exposure to other hospitality sectors such as lodging, travel, and tourism rounds out the year and helps students understand the broader industry landscape.
Hospitality 3: Event Planning & Leadership Capstone
Grade Level: 12
Prerequisite: Hospitality 2
Course Length: One Year
Hospitality 3 serves as the capstone course of the Hospitality Pathway, offering students the opportunity to lead and coordinate large-scale, schoolwide events in collaboration with Culinary 3 students. Projects may include pop-up dining labs, cooking competitions, banquets, and community catering events. Students will take ownership of event logistics, customer engagement, marketing, budgeting, and team leadership, simulating real-world hospitality operations. This course emphasizes professionalism, teamwork, and career readiness, empowering students to enter the workforce with confidence or pursue advanced studies in Hospitality and Tourism Management.