Hospitality, Events, and Tourism Cluster

12 credits required for graduation 
 

Exploratory and Introduction to Culinary Arts (CU110)

Grade 9 · 3 Credits

All Grade 9 students go through the Exploratory Program. Students deciding to enter the field of culinary arts are introduced to career pathways within the hospitality profession.

During their first year, students learn food service safety, sanitation, and personal hygiene, as well as equipment identification and use. All students make hot foods and learn basic garnishing and portion control.

Cold sandwiches and salad making are taught during the freshman year, as well as weights and measures and recipe conversions. Employability skills are threaded throughout the Grade 9 curriculum as students formulate an understanding of employers’ workplace needs.

Technology-related mathematics, reading, writing, vocabulary, and science are integrated throughout the curriculum.

Basic Food Service (CU210)

Grade 10 · 3 Credits

In Grade 10, students learn the basics of food preparation. All students rotate through different stations preparing, organizing, and producing various food items.

Basic theory includes a range of equipment identification, seasonings and flavorings, grains and legumes identification, basic cooking methods, stocks, soups, and mother sauces.

Students learn the fundamentals of baking, creating yeast dough breads, laminated dough pastries, pies, and cakes. Students continue to receive workplace instruction in employability skills, problem solving, and critical thinking.

Students earn the Always Food Safe (AFS) Food Handler Certification from the American National Standards Institute (ANSI).

Technology-related mathematics, reading, writing, vocabulary, and science are integrated throughout the curriculum.

Operating a Restaurant (CU310)

Grade 11 · 3 Credits

In Grade 11, students are introduced to “front of the house” and “back of the house” restaurant operations through the daily operation of the school restaurant open to faculty and the public.

In the dining room, students learn customer service and earn Restaurant Server Certification accredited by the American Hotel and Lodging Educational Institute (AHLEI).

In the kitchen, students practice soup, stock, and sauce making; cooking dairy and eggs; cheese identification; salad and salad dressing preparation; nutritional menu development; and cooking starches and grains.

The curriculum also includes identification, fabrication, and cookery of meat, poultry, and seafood.

Students develop advanced baking skills through the production of fruit pastries, yeast and quick breads, layer cakes, pies, and kitchen-plated desserts.

Students earn their second industry credential, Always Food Safe Food Protection Manager Certification, accredited by ANSI. Students also complete training in Icing Artistry, earning three (3) college credits at CT State Community College.

Students reaching an acceptable level of proficiency may be eligible for Work-Based Learning (WBL).

Technology-related mathematics, reading, writing, vocabulary, and science are integrated throughout the curriculum.

Advanced Restaurant Operations (CU410)

Grade 12 · 3 Credits

In Grade 12, students continue to operate the school dining room restaurant. They have constant opportunities to advance their culinary skills and knowledge while creating seasonal, ethnic, global, and farm-to-school menus.

Students have opportunities to visit local farms, taking the classroom into the community while developing an understanding of sustainable foods. They learn the art of garde manger in buffet and cold food service.

Students continue to develop their supervisory skills in restaurant management and explore the fundamentals of entrepreneurship. Baking and pastries continue to be part of daily restaurant production.

Students rotate throughout all stations of the dining room and kitchen until proficiency is obtained. Students demonstrate the ability to complete a job application and interview.

All students participate in the Senior Culinary Arts Project (SCAP), requiring them to research and develop a themed global menu with recipes and costing. Students then produce their individual menus in the restaurant, where family members and faculty can sample their culinary skills.

Seniors complete the project with an oral presentation reflecting on the yearlong SCAP, practicing the oral communication skills needed for job interviews.

Students reaching an acceptable academic grade level and shop proficiency may be eligible for Work-Based Learning (WBL).

In preparation for industry employment, seniors complete resume writing, portfolio assessment, and mock interviews with industry partners. Prior to graduation, seniors complete AFS Allergen Certification.

Technology-related mathematics, reading, writing, vocabulary, and science are integrated throughout the curriculum.

Industry Credentials & Career Pathways

Students successfully completing this program can pursue a postsecondary two-year or four-year degree in Culinary Arts, Hospitality, or Food Service Management.

Upon graduation, students are eligible for immediate employment in an accelerated entry-level culinary position in any food service establishment, including restaurants, casinos, commercial kitchens, catering facilities, retail or commercial bakeries, corporate dining, or institutional food service companies.

6 credits required for graduation 

(This program is only offered at Grasso Technical High School, Groton)
 

Advanced Guest Services Management (HM310)

Grade 11 · 3 Credits

Grade 11 students begin an in-depth study of Guest Services Management that includes accommodations, food and beverage, transportation, and local area attractions.

Students develop basic guest service skills through role-playing, meeting and greeting guests, telephone operations, and handling guest complaints. Business communication skills are developed through business writing and oral presentations.

Students complete an in-depth study of front office operations and explore the guest cycle, starting with reservations and ending with checkout. Students continue to develop guest service skills through site tours and job shadowing.

Technology-related mathematics, reading, writing, vocabulary, and science are integrated throughout the curriculum.

Students receive certification in Certified Hospitality and Tourism Management Professional (CHTMP) through the American Hotel and Lodging Educational Institute, which requires a 100-hour on-site work placement.

Additional credentials earned include:

• Certified Restaurant Server through the American Hotel and Lodging Educational Institute (AHLEI)
• Knowledge Matters – Virtual Business: Restaurant Management
• Personal Finance
• Money Smart Program through the FDIC

Students prepare extensively for job interviews by creating a resume and cover letter, participating in mock interviews with industry professionals, and attending live job interviews.

Professional Hospitality (HM410)

Grade 12 · 3 Credits

Grade 12 students continue to develop guest services and soft skills in anticipation of entering the Guest Services industry.

Seniors complete their resume as part of their portfolio. Mastering interview skills is a focus, as it is a critical aspect of preparation to enter the workforce.

Team building, leadership skills, and equality in the workplace are explored in relation to guest services management. Sales and marketing, event planning, business networking, internal sales, and external sales are key components of learning during the senior year.

Students continue to participate in shadowing activities at various approved job sites. Seniors are also provided an opportunity to interview for various positions with local Guest Services businesses, including the two casinos in southeastern Connecticut.

The year culminates with a Senior Project presentation that prepares each student for work opportunities in the Guest Services industry.

Technology-related mathematics, reading, writing, vocabulary, and science are integrated throughout the curriculum.

Students receive certification in Certified Hospitality and Tourism Management Professional (CHTMP) through the American Hotel and Lodging Association, which requires a 100-hour on-site workplace component.

Additional earned certifications include:

• Always Food Safe Allergen Certification
• Always Food Safe Food Handler Certification
• START Certified Front Desk Representative
• Restaurant Server Certification
• Guest Service Gold – American Hotel and Lodging Educational Institute (AHLEI)
• TIPS Alcohol Awareness Program – Health Communications, Inc.
• CPR Certification
• First Aid Certification

Students reaching an acceptable level of proficiency may be eligible for Work-Based Learning (WBL).

Industry Credentials & Career Pathways

Students can choose to further their education at numerous colleges and universities across the country to obtain a two-year or four-year degree in travel, tourism, and hospitality management-related fields.

Immediate employment opportunities include casinos, hotels, resorts, restaurants, banquet facilities, as well as many customer service establishments.