Elective Classes

Hospitality & Tourism

Hospitality & Tourism Courses:

Hospitality & Tourism

Description: This course will introduce students to foodservice operations, lodging, travel, and tourism. Students will obtain knowledge of customer service principles and examine the impact of cultural, historical, social and technological developments on key segments of the industry. They will also apply safety and sanitation techniques to prevent and control injuries, illnesses and diseases in the workplace. Other topics that will be addressed are business law, employability skills, leadership, and communications. Students will be able to earn an IBC (Customer Service and Sales Certification) in this course.

Prostart I

Grade: 11th

Description: This course is the first of two courses focused on preparing students for careers in the foodservice/hospitality industry. Emphasis is on obtaining skills for the industry-based certification and preparation for internships in the industry. This course utilizes the ProStart I text and curriculum developed by the National Restaurant Association’s Educational Foundation. Topics include skills necessary for a career in the hospitality industry, organization and management, professionalism, use of commercial equipment, proper sanitation and safety for industry, and essential math. Laboratory experiences are included.

Prerequisites: Nutrition & Food/Advanced Nutrition & Food and Teacher Approval.

ProStart II

Grade: 12th

Description: This course is the second of two courses that prepare students for careers in the foodservice/hospitality industry. Emphasis is on obtaining skills for the industry-based certification and preparation for internships in the industry. This course utilizes the ProStart II text and curriculum developed by the National Restaurant Association’s Educational Foundation. Students who complete a 400-hour paid internship and meet the testing
requirements of the National Restaurant Association will receive national ProStart certification. Topics of study include career preparation, history of the industry, lodging, tourism, the art of service, marketing, purchasing and inventory control, as well as advanced planning and food preparation techniques.

Prerequisites: ProStart I and Teacher Approval.

Hospitality & Tourism Faculty:

Steven Oubre
soubre@ebrschools.org

Katharine Pearl
khenry1@ebrschools.org

Elective Classes

Hospitality & Tourism

Hospitality & Tourism Courses:

Hospitality & Tourism

Description: This course will introduce students to foodservice operations, lodging, travel, and tourism. Students will obtain knowledge of customer service principles and examine the impact of cultural, historical, social and technological developments on key segments of the industry. They will also apply safety and sanitation techniques to prevent and control injuries, illnesses and diseases in the workplace. Other topics that will be addressed are business law, employability skills, leadership, and communications. Students will be able to earn an IBC (Customer Service and Sales Certification) in this course.

Prostart I

Grade: 11th

Description: This course is the first of two courses focused on preparing students for careers in the foodservice/hospitality industry. Emphasis is on obtaining skills for the industry-based certification and preparation for internships in the industry. This course utilizes the ProStart I text and curriculum developed by the National Restaurant Association’s Educational Foundation. Topics include skills necessary for a career in the hospitality industry, organization and management, professionalism, use of commercial equipment, proper sanitation and safety for industry, and essential math. Laboratory experiences are included.

Prerequisites: Nutrition & Food/Advanced Nutrition & Food and Teacher Approval.

ProStart II

Grade: 12th

Description: This course is the second of two courses that prepare students for careers in the foodservice/hospitality industry. Emphasis is on obtaining skills for the industry-based certification and preparation for internships in the industry. This course utilizes the ProStart II text and curriculum developed by the National Restaurant Association’s Educational Foundation. Students who complete a 400-hour paid internship and meet the testing
requirements of the National Restaurant Association will receive national ProStart certification. Topics of study include career preparation, history of the industry, lodging, tourism, the art of service, marketing, purchasing and inventory control, as well as advanced planning and food preparation techniques.

Prerequisites: ProStart I and Teacher Approval.

Hospitality & Tourism Faculty:

Steven Oubre
soubre@ebrschools.org
Katharine Pearl
khenry1@ebrschools.org