AOHT Curriculum Year by Year:

Sophomore Year  (All classes at LHS)

• AOHT: Principles of Marketing for Hospitality & Tourism(1 credit)

               Field trips to:

                     •HSBC Arena

                     •Salvatore’s Italian Gardens and Garden Place Hotel

• Academy Success Strategies(Fall semester, 1/2 credit)

            •*Key Project: Mock Interview

• AOHT Principles of the Food and Beverage Industry (Spring semester, 1/2 credit)

• Geography and World Cultures(Spring, 1/2 credit LHS, 3 Credit Hours Trocaire)

Introduces students to the impact that geography, culture, and cuisine have on the hospitality and tourism industry

• CEIP (Spring semester, 1/2 credit)

Designed to give students hands-on industry experience in a hospitality-related career or area of student interest (unpaid internship)

•       Familiarization Tour: Disney trip to participate in the YES Program & development of Senior project proposal

 Junior Year: Courses at Trocaire College

• Hospitality and Tourism Computer Applications(Fall, 1/2 credit LHS, 3 credit hours Trocaire) 

Examines features of computerized restaurant management systems; describes hotel sales computer applications, revenue management strategies, and accounting applications

• Introduction to Hospitality(Fall semester, 1/2 credit LHS, 3 credit hours Trocaire) 

Introduces students to the organization and structure of hotels, restaurants, food service operations, clubs, cruise ships, convention bureaus, conference centers and casino hotels

 Senior Year: At LHS

• AOHT : Event Planning and Management(1/2 credit -Spring)

            Students plan and manage an event relevant to the hospitality and tourism industry

           Field Trip: Buffalo Convention Center

• Academy Economics (1/2 credit-Spring, 3 credit hours Trocaire)

• AOHT : Entrepreneurship & Ethics(Full Year)

            Students will learn about and apply ethics to marketing, entrepreneurship, and finance.

• AOHT : Advanced Food, Beverage and Restaurant Management(1/2 credit-Fall)

Students focusing on the food and beverage component of the hospitality and tourism industry will learn and apply ethics to safe foodhandling, restaurant management and menu creation.

• AOHT: Senior Practicum (1/4 credit-Spring Semester)

Designed to give students paid hands-on industry experience in a hospitality-related career or area of student interest

 Senior Year: At Trocaire College

• Principles of Hotel and Resort Service and Management(Spring, 1/2 credit LHS, 3 credit hours Trocaire)
• Course focuses on the flow of business through a hotel, from the reservations process to check-out and settlement.