| (a) General requirements. This course is recommended
for students in Grades 11 and 12. The practicum course is a paid or
unpaid capstone experience for students participating in a coherent
sequence of career and technical education courses in the Hospitality
and Tourism Career Cluster. Recommended prerequisite: Hospitality
Services. Corequisite: Practicum in Hospitality Services. This course
must be taken concurrently with Practicum in Hospitality Services
and may not be taken as a stand-alone course. Students shall be awarded
one credit 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) Extended Practicum in Hospitality Services is a
unique practicum experience that provides opportunities for students
to participate in a learning experience that combines classroom instruction
with actual business and industry career experiences. Extended Practicum
in Hospitality Services 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, including
job-specific skills applicable to their training plan, job interview
techniques, communication skills, financial and budget activities,
human relations, and portfolio development. Extended Practicum in
Hospitality Services is relevant and rigorous, supports student attainment
of academic and technical standards, and effectively prepares students
for college and career success.
(5) Instruction 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) participate in a paid or unpaid, laboratory- or
work-based application of previously studied knowledge and skills
related to hospitality services;
(B) participate in training, education, or preparation
for licensure, certification, or other relevant credentials to prepare
for employment;
(C) demonstrate professional standards and personal
qualities needed to be employable such as leadership, appreciation
for diversity, conflict management, customer service, work ethic,
and adaptability with increased fluency;
(D) employ teamwork and conflict-management skills
with increased fluency to achieve collective goals; and
(E) employ planning and time-management skills and
tools with increased fluency to enhance results and complete work
tasks.
(2) The student applies professional communications
strategies. The student is expected to:
(A) demonstrate verbal and non-verbal communication
consistently in a clear, concise, and effective manner;
(B) present information formally and informally in
an effective manner;
(C) analyze, interpret, and effectively communicate
information;
(D) apply active listening skills to obtain and clarify
information; and
(E) exhibit public relations skills to maintain internal
and external customer/client satisfaction.
(3) The student implements advanced problem-solving
methods. The student is expected to employ critical-thinking skills
with increased fluency both independently and in groups to solve problems
and make decisions.
(4) The student understands and applies proper safety
techniques in the workplace. The student is expected to:
(A) demonstrate an understanding of and consistently
follow workplace safety rules and regulations; and
(B) demonstrate knowledge of procedures for reporting
and handling accidents and safety incidents.
(5) The student understands the professional, ethical,
and legal responsibilities in hospitality services. The student is
expected to:
(A) practice ethical conduct when interacting with
others such as maintaining client confidentiality and maintaining
privacy of sensitive content;
(B) demonstrate a positive, productive work ethic by
performing assigned tasks as directed;
(C) show integrity by choosing the ethical course of
action when making decisions;
(D) demonstrate proper etiquette and knowledge of acceptable-use
policies when using networks, especially resources on the Internet
and intranet; and
(E) comply with all applicable rules, laws, and regulations
in a consistent manner.
(6) The student participates in a supervised hospitality
experience. The student is expected to:
(A) conduct, document, and evaluate learning activities
in a supervised hospitality experience;
(B) practice technical procedures such as registration,
rate assignment, room assignment, and determination of payment methods
needed to meet guest needs;
(C) examine, understand, and articulate job-specific
technical vocabulary;
(D) demonstrate proficiency in the duties for an appropriate
department of a hotel or tourism venue; and
(E) collect representative work samples.
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