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RULE §127.480Extended Practicum in Hospitality Services (One Credit), Adopted 2015

(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.

Source Note: The provisions of this §127.480 adopted to be effective April 7, 2022, 47 TexReg 1677

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