Industry Recognized Certificates/Credentials
Students have the potential to earn an industry recognized certificates and credentials through their experiences in our CTE programs. The following certificates and credentials could include the following:
Employability Skills
While enrolled in the Hospitality and Food Production program, students will be expected to work on various employability skills that could be related to the industry recognized certificate/credentials listed above. See some examples of how students will work on these skills below:
- Customer Service Skills
Excellent customer service skills are vital in the hospitality industry. A server in a restaurant, for instance, needs to greet customers warmly, take orders accurately, and address any special requests or concerns. They should also be attentive to guests throughout the meal, ensuring a positive dining experience and handling any issues professionally.
- Time Management and Organization
In food production, especially in busy kitchens, time management and organization are critical. Chefs and kitchen staff must prioritize tasks, coordinate meal preparation, and ensure that food is ready to be served at the right time. For instance, a head chef needs to oversee the preparation of multiple dishes simultaneously, ensuring they are all completed and served promptly.
- Attention to Detail and Food Safety
Attention to detail is essential in food production to maintain food safety and quality. Cooks and kitchen staff must adhere to strict food safety guidelines, follow recipes precisely, and ensure that ingredients are fresh and properly stored. For example, a pastry chef must meticulously measure and mix ingredients to create the perfect consistency for a delicate dessert, ensuring that it not only tastes delicious but is also safe to consume.
CTSO Applications
Students who enroll in a course within the Hospitality and Food Production program have the opportunity to engage in in a CTSO. Below are some potential applications to a CTSO that student could be involved when participating in this CTE program:
- FCCLA: Hospitality, Tourism and Recreation
An individual or team event, recognizes participants who demonstrate their knowledge of the hospitality, tourism and recreation industries and ability to translate their knowledge into a hypothetical or real business. Project must relate to culinary, lodging, recreation, tourism or event coordination. Participant(s) will research existing businesses which are similar to their project, develop basic business plan and client services information and create a website that highlights the business. Participant(s) will demonstrate their customer service knowledge and ability to problem solve through an onsite case study.
- FCCLA: Food Innovations
An individual or team event recognizes participants who demonstrate knowledge of the basic concepts of food product development by creating an original prototype formula, testing the product through focus groups and developing a marketing strategy. Participants will demonstrate their knowledge of food science, nutrition, food preparation safety and product marketing. Participants must prepare a display, suggested product packaging and an oral presentation.
- FCCLA: Culinary Arts
An individual event recognizes participants for their ability to produce a quality meal using industrial culinary arts/food service techniques and equipment. Participants must prepare menu items given to them at the time of the event and present prepared items to evaluators.