Academy of Hospitality & TourismThe Academy of Hospitality and Tourism is structured as a “Small Learning Community” focused on careers in the hospitality, tourism and restaurant industry. The three-year curriculum begins in the sophomore year by enhancing a student’s core subjects with a concentration in hospitality to include hotel administration, restaurant management, culinary arts, event planning and tourism.More information may be found at www.lancasterschools.org/tourism.
Major Benefits of the Academy of Hospitality and Tourism
- College Level Courses in partnership with Trocaire College and the Russell Salvatore School of Hospitality
- Industry internship (Second semester Junior or first semester Senior)
- Potential for SAFE Serve certification (necessary for the restaurant industry)
- Leadership and Event planning opportunities
- Familiarization tours of tourist destinations
- Foreign Language and Cultural opportunities
Student Practical Experience & Familiarization Tours
The student practical experience is organized as an independent study that will foster career success so that students are able to address current local, regional, national and international issues within the hospitality and tourism industry and as a method to encourage lifelong learning, civic responsibility, and leadership. Each course within the Academy curriculum includes a dedicated project and one course per school year will address the fundamentals necessary for the practical experience.
Familiarization tours (aka FAM tours) are used to help students identify with a variety of potential career choices within the hospitality industry and to become familiar with a city, region, state or popular tourist destination. FAM tours are an excellent way to discover the geographic and cultural differences that attract tourists.
9082 Grade 10 1 credit
The full year course provides an overview of the current hospitality and tourism industry to include its history, how it has changed and how marketing plays a vital role to the industry. Students study traveler motivation as it relates to transportation, entertainment, restaurant and accommodations and then explore how marketing attract regional, national and international travelers to Lancaster and WNY.
9075 Grade 10 Fall 1/2 creditThis one semester course helps orient students to the world of work and school and is the first course offered in the Finance Academy. Success Strategies addresses the need for students to develop good work and study habits, helps students to understand their strengths and weaknesses, effectively manage time, set priorities, and establish the foundation habits of successful people. Students prepare portfolios, learn about school resources, develop career plans, start planning for college and develop solid interpersonal skills as they prepare for the world beyond the classroom. ECC Advanced Studies option (3 credits) is available for this course.
9913 Grade 10 Spring 1/2 credit
Adapted and more in-depth version of Food and Nutrition designed especially for students interested in a career in the hospitality industry. Throughout this course, students will:
•Learn/practice kitchen safety procedures and food preparation skills including how to read/follow a recipe using proper measuring techniques
•Be able to identify and safely use various kitchen tools and equipment
•Understand and practice safe food handling procedures
•Learn essential kitchen and restaurant management skills including culinary professionalism, meal management, food purchasing and meal service techniques.•Explore a variety of careers related to food, nutrition, and the hospitality industry
9915 Grade 11 Fall 1/2 credit
This course takes a management perspective in introducing students to the organization and structure of hotels, restaurants, food service operations, clubs, cruise ships, convention bureaus, conference centers and casino hotels. Other topics include: business ethics, franchising, management contracts, and areas of management responsibility such as human resources, marketing and sales, and advertising. Course is taught at Trocaire College’s Russell J. Salvatore School of Hospitality & Business on Transit Road in Williamsville.
9916 Grade 11 Fall 1/2 credit
Provides an overview of the information needs of lodging properties and food service establishments; addresses essential aspects of computer systems, such as hardware, software, and generic applications; focuses on computer-based property management systems for both front office and back office functions; examines features of computerized restaurant management systems; describes hotel sales computer applications, revenue management strategies, and accounting applications; addresses the selection and implementation of computer systems; focuses on managing information systems and examines the impact of Internet and private intranets on the hospitality industry. Course is taught at Trocaire College’s Russell J. Salvatore School of Hospitality & Business.
9914 Grade 11 Spring 1/2 credit
This one semester course introduces students to the impact that geography, culture, and cuisine have in the hospitality and tourism industry. From high level business negotiations to casual conversations among friends, every interpersonal interaction is shaped by cultural norms and expectations. This thought-provoking class will present a framework for understanding the impact of culture, geography and resources available on food preparation, food supply, communication, travel and tourism. This course will also help students build inter-cultural awareness by allowing students to engage in research related to a multitude of world cultures and create “culture kits” to demonstrate an understanding of customs, traditions, and lifestyle.
9050 Grade 11 Spring 1/2 credit
The AOHT-CEIP (Career Exploration Internship Program) is designed to give students hands-on experience in a hospitality related career. Students are placed in an unpaid training internship with an employer from a local company for a practical on-the-job experience. This course is in preparation of the student’s paid internship experience as it includes classroom learning on important workplace topics, such as resume preparation, effective interviewing techniques, teamwork, projecting a professional image, job motivation and employee benefits. Academy students must meet eligibility requirements to take this course.
9919 Grade 12 1 credit
This course is designed to introduce students to the role that entrepreneurship and small business play in our economic system while focusing on the business of hospitality and tourism. An in-depth study of various steps involved in starting a new business and the financial legal and government aspects critical to a successful small business will be covered. Topics include marketing economics, competition, communication, human resources, planning and taxation, and sports marketing. Students will be involved in a variety of activities including guest speakers, research, field trips and the development of a business plan.
9920 Grade 12 Fall 1/2 credit
Students will build upon the prior information and activities from their previous cooking classes. Food labs will include preparation of meat and poultry, soups, salads, pastries, candies and seasonal specialties. Additional topics include the role of science in the world of food, meal management and food purchasing, careers in the food industry, advanced culinary and gourmet food techniques.
Grade 12 Spring 1/2 credit 9918This course will give you a look into the almost invisible but greatly important career of event planning. This course will explore the various aspects of event planning as well as the characteristics and skills necessary to be a successful event planner. Topics include: Defining event planning and its characteristics, exploring why clients use event planners, types of events, your job as an event planner, financial aspects, contracts, and insurance issues, and the importance of networking. Students will assist with planning and managing an event relevant to the course topics
9911 Grades 12 1/2 credit
Students will acquire the lifelong skills necessary to manage their personal and professional lives. Students are given the opportunity to explore careers based upon their interests and aptitudes. An emphasis will be placed on providing students with the opportunity to learn about the features of our economy, explore a variety of careers, learn the skills and competencies needed for success in the workplace and to begin to become financially literate. Students will realize the significance of their part in the economic system. Important management and economic concepts are defined in relation to business transactions and to the individual as an entrepreneur, employee, consumer, and citizen.