| (a) General requirements. This course is recommended
for students in Grades 11 and 12. Prerequisite: Culinary Arts. Students
shall be awarded two credits for successful completion of this course.
A student may repeat this course once for credit provided that the
student is experiencing different aspects of the industry and demonstrating
proficiency in additional and more advanced knowledge and skills.
(b) Introduction.
(1) Career and technical education instruction provides
content aligned with challenging academic standards and relevant technical
knowledge and skills for students to further their education and succeed
in current or emerging professions.
(2) The Hospitality and Tourism Career Cluster focuses
on the management, marketing, and operations of restaurants and other
food/beverage services, lodging, attractions, recreation events, and
travel-related services.
(3) Practicum in Culinary Arts is a unique practicum
that provides occupationally specific opportunities for students to
participate in a learning experience that combines classroom instruction
with actual business and industry career experiences. Practicum in
Culinary Arts integrates academic and career and technical education;
provides more interdisciplinary instruction; and supports strong partnerships
among schools, businesses, and community institutions with the goal
of preparing students with a variety of skills in a fast-changing
workplace.
(4) Students are taught employability skills to prepare
for college and career success, which include job-specific skills
applicable to their training plan, job interview techniques, communication
skills, financial and budget activities, human relations, and portfolio
development.
(5) Instructions may be delivered through school-based
laboratory training or through work-based delivery arrangement such
as cooperative education, mentoring, and job shadowing.
(6) Students are encouraged to participate in extended
learning experiences such as career and technical student organizations
and other leadership or extracurricular organizations.
(7) Statements that contain the word "including" reference
content that must be mastered, while those containing the phrase "such
as" are intended as possible illustrative examples.
(c) Knowledge and skills.
(1) The student demonstrates professional standards/employability
skills as required by business and industry. The student is expected
to:
(A) model effective oral and written communication;
(B) practice professional grooming and hygiene standards;
(C) exercise punctuality and time-management skills;
(D) demonstrate self-respect and respect for others;
(E) demonstrate effective teamwork and leadership;
and
(F) employ initiative, adaptability, and problem-solving
techniques in practical applications.
(2) The student uses employability skills to gain an
entry-level job in a high-skill, high-wage, or high-demand field.
The student is expected to:
(A) identify employment opportunities;
(B) demonstrate the application of essential workplace
skills in the career acquisition process;
(C) complete employment-related documents such as job
applications, I-9 and W-4 forms, and job descriptions; and
(D) demonstrate proper interview techniques in various
situations.
(3) The student develops skills for success in the
workplace. The student is expected to:
(A) comprehend and model appropriate grooming and appearance
for the workplace;
(B) demonstrate dependability, punctuality, and initiative;
(C) develop positive interpersonal skills, including
respect for diversity;
(D) demonstrate appropriate business and personal etiquette
in the workplace;
(E) exhibit productive work habits, ethical practices,
and a positive attitude;
(F) demonstrate knowledge of personal and occupational
health and safety practices in the workplace;
(G) demonstrate the ability to work with the other
employees to support the organization and complete assigned tasks;
(H) prioritize work to fulfill responsibilities and
meet deadlines;
(I) evaluate the relationship of good physical and
mental health to job success and personal achievement;
(J) demonstrate effective verbal, non-verbal, written,
and electronic communication skills; and
(K) apply effective listening skills used in the workplace.
(4) The student demonstrates work ethics, employer
expectations, interaction with diverse populations, and communication
skills in the workplace. The student is expected to:
(A) relate how personal integrity affects human relations
on the job;
(B) demonstrate characteristics of successful working
relationships such as teamwork, conflict resolution, self-control,
and the ability to accept criticism;
(C) implement employer expectations;
(D) demonstrate respect for the rights of others;
(E) demonstrate ethical standards; and
(F) comply with organizational policies.
(5) The student applies academics and job-readiness
skills. The student is expected to:
(A) apply mathematical skills to business transactions;
(B) develop a personal budget based on career choice;
(C) interpret data from documents such as tables, charts,
and graphs to estimate and find solutions to problems; and
(D) organize and compose workplace documents.
(6) The student applies ethical behavior standards
and legal responsibilities within the workplace. The student is expected
to:
(A) compare workplace policies reflecting various business
establishments;
(B) apply responsible and ethical behavior;
(C) summarize provisions of the Fair Labor Standards
Act;
(D) describe the consequences of breach of confidentiality;
and
(E) research and model laws related to culinary arts
professions.
(7) The student applies the use of interpersonal skills
to accomplish objectives. The student is expected to:
(A) identify and practice effective interpersonal and
team-building skills involving situations with coworkers, managers,
and customers; and
(B) apply leadership and career development skills
through participation in activities such as career and technical student
organizations.
(8) The student uses concepts and skills related to
safety in the workplace. The student is expected to:
(A) identify and apply safe working practices;
(B) solve problems related to unsafe work practices
and attitudes;
(C) explain Occupational Safety and Health Administration
regulations in the workplace;
(D) analyze health and wellness practices that influence
job performance; and
(E) prepare for a state or national food sanitation
certification or other appropriate certification.
(9) The student evaluates personal attitudes and work
habits that support career retention and advancement. The student
is expected to:
(A) analyze the future employment outlook in the occupational
area;
(B) describe entrepreneurial opportunities in the area
of culinary arts;
(C) evaluate nontraditional food service careers such
as food photographer, food stylist, corporate research and development
chef, food writer, and independent consultant;
(D) identify all of the aspects of a specific career
path, including salary, skills level, and advancement opportunities;
(E) evaluate strategies for career retention and advancement
in response to the changing hospitality industry;
(F) compare and contrast the rights and responsibilities
of employers and employees; and
(G) determine effective money management and financial
planning techniques.
(10) The student identifies skills and attributes necessary
for professional advancement. The student is expected to:
(A) evaluate employment options, including salaries
and benefits;
(B) determine factors that affect career choices such
as personal interests, abilities, priorities, and family responsibilities;
(C) determine continuing education opportunities that
enhance career advancement and promote lifelong learning; and
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