CTE SAISD
  • Home
  • About Us
  • Clusters
    • CAREER DEVELOPMENT >
      • Career Preparation I & II
      • Problems and Solutions I & II
    • AGRICULTURE, FOOD, & NATURAL RESOURCES>
      • Principles of Agriculture, Food, & Natural Resources
      • Agriculture Power Systems
      • Livestock Production
      • Equine Science
      • Wildlife, Fisheries and Ecology Management
      • Small Animal Management
      • Veterinary Medical Application
      • Agriculture Mechanics and Metal Technology
      • Agricultural Mechanics I
      • Agricultural Mechanics II
      • Advanced Agricultural Mechanics
    • ARCHITECTURE and CONSTRUCTION>
      • Building Maintenance Technologies
      • Advanced Building Maintenance Technologies
      • Foundations of Construction I
      • Construction Technology I & II
      • Interior Design
      • Heating Ventilation and Cooling
      • Architectural Design
    • Arts, A/V Technology And Communications Cluster >
      • Introduction to Audio Video Production
      • 3-D Animation
      • Advanced 3-D Animation
      • Audio Video Production
      • Graphic Illustration and Web Design
      • Fashion Design
      • Practicum in Audio Video Production
      • Professional Communication
    • BUSINESS MANAGEMENT and ADMINISTRATION>
      • Business Information Management
    • EDUCATION and TRAINING>
      • Human Psychology
      • Principles of Education and Training
      • Instructional Practices in Education and Training
      • Practicum in Education & Training
    • FINANCE>
      • Money Matters
      • Banking & Financial Services
      • Financial Analysis
      • Accounting I
      • Accounting II
    • HEALTH SCIENCE>
      • HEALTH SCIENCE I
      • HEALTH SCIENCE II
    • HOSPITALITY and TOURISM >
      • Hospitality and Tourism
      • Restaurant Management
      • Culinary Arts
      • Practicum in Culinary Arts
    • HUMAN SERVICES >
      • Human Services 101
      • Interpersonal Studies
      • Nutrition and Wellness
      • Child Development
      • Cosmetology I & II
    • INFORMATION TECHNOLOGY >
      • Digital and Interactive Media
      • Computer Technician I & II
      • Cisco Internetworking
    • LAW, PUBLIC SAFETY, CORRECTIONS and SECURITY >
      • Criminal Justice I & II
    • MANUFACTURING>
      • Welding
    • MARKETING>
      • Sports and Entertainment Marketing
      • Advertising and Sales Promotion
      • Marketing Dynamics Career Preparation
    • TRANSPORTATION, DISTRIBUTION, and LOGISTICS >
      • Automotive Technology I
      • Automotive Technology II
      • Collision Repair and Refinishing
      • Advanced Collision Repair and Refinishing
  • New Classes
    • Oil and Gas Production
    • Robotics
  • Contact Us
  • Contests

HOSPITALITY and TOURISM


Hospitality and Tourism (PRINHOSP)     Credit: 0.5                                710742
Grade Placement: 9-12  
Prerequisite:  None
Site: CFC, CHS, LVHS
The hospitality and tourism industry maintains the largest national employment base in the private sector.  It encompasses lodging; travel and tourism; recreation, entertainment attractions, hotels and resorts; and restaurants and food beverage service.  Students will gain knowledge and skills that meet industry standards to function effectively in various positions within the multi-faceted industry.


Restaurant Management (RESTMGT)     Credit: 0.5                             701142 TDC 722131
Grade Placement: 10-12
Prerequisite:  None
Site: CHS, LVHS
Technical Dual Credit (11-12 only)
This course will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations.  Students have the opportunity to join an award winning student leadership organization, Family, Career and Community Leaders of America (FCCLA) and participate in projects and competition.


Culinary Arts (CULARTS)                      Credit: 2.0  724032 TDC 724031
Grade Placement: 10-12
Prerequisite:  None
Site: CHS
Technical Dual Credit (11-12 only)
Do you want to be a chef?  Culinary Arts is a lab-based course in a commercial kitchen where you will learn the basic skills needed to become a culinary chef or pastry chef.  Major emphasis is placed on safety and sanitation, catering skills, cake decorating, dining et iquette, and meal preparation.  Students have the opportunity to compete in culinary contest while wearing chef coats and chef hats.


Practicum in Culinary Arts (PRACCUL)                              Credit: 2.0  724132 TDC 724131
Grade Placement: 11-12   
Prerequisite:  Culinary Arts I
Site: CHS
Technical Dual Credit
This course is a continuation of Culinary Arts.  Students will have the opportunity to explore careers in the culinary industry as well as having an internship with a chef in a San Angelo restaurant.  Students will participate in catering to the public, community service opportunities and have the opportunity to gain industry certifications.  Students will provide their own transportation for internships.



2014-2015highschoolcoursecatalog.pdf
File Size: 3538 kb
File Type: pdf
Download File

saisd_district_calendar_2014-2015_-_approved_12-16-131.pdf
File Size: 167 kb
File Type: pdf
Download File

Home
About Us
Clusters
Contact Us
SAISD.org

Website by Alpha Omega Production