Home Economics Careers and Technology
California Department of Education
Food Service and Hospitality Career Pathway Course Descriptions and Outline
The Food Service and Hospitality Career Pathway course is a Home Economics Related Occupations (HERO) course
designed to be the third in a three-course sequence. The sequence includes the following Consumer and Family
Studies (CFS) courses: an Introductory Comprehensive Core I course and one or more concentration courses in Food
and Nutrition. An Introduction to Hospitality Careers course may be offered as a combination CFS and HERO course.
Provided below are the following: the CBEDS code and definition; a course description for use with administrators,
school boards, business and industry partners and parents; a course description for use in a student handbook; and a
standards-based outline of the Food Service and Hospitality Career Pathway course.
FOOD SERVICE AND HOSPITALITY CAREER PATHWAY COURSE DESCRIPTIONS
CBEDS 4420: Food and Hospitality Services
A program that prepares students with food production, preparation, and service skills for employment institutional,
commercial, or independently owned food establishments or other food and hospitality industry occupations.
Instruction includes topics such as planning, selecting, storing, purchasing, preparing, testing, serving and selling of
quality food and food products; nutritive values; safety and sanitation; use and care of commercial equipment;
management of food establishments; cost and profitability analysis; side work and customer orders; and handling cash
and cash transactions.
Course Description for Use with Administrators, School Boards, Business and Industry Partners and Parents:
Food Service and Hospitality
Home Economics Related Occupations (HERO)
Grades 11-12
Prerequisites: CFS Introductory Comprehensive Core I/Life Management I and CFS Concentration Food and Nutrition
Optional: Introduction to Hospitality Careers
The Food Service and Hospitality course is designed to be the capstone course in the three-course sequence taught at
the high school and ROCP. The three-course sequence includes two Consumer and Family Studies courses, an
Introductory Comprehensive Core I course and a Concentration course in Food and Nutrition. In lieu of a Food and
Nutrition course, an Introduction to Hospitality Careers course may be offered. Students pursuing a career in food
service and hospitality will study all aspects of the food service and hospitality industry, including laws and regulations;
safety and emergency procedures; sanitation and food handling; tools, utensils, appliances and equipment; facilities
management; customer service and guest relations; nutrition; food and beverage production, preparation and service;
sales and marketing strategies; costing and cost analysis; entrepreneurship, personal, interpersonal and
communication skills, thinking and problem-solving skills; balancing personal, family, and work responsibilities; and
teamwork and leadership. Based on the Home Economics Careers and Technology (HECT) Model Curriculum
Standards found in the California Career Technical Education Model Curriculum Standards document under the
Hospitality, Tourism, and Recreation Industry Sector*, this course builds upon the foundation in previous courses and
provides rigorous, standards-driven instruction and assessment, integrates academic and career-technical concepts
through the Foundation and Pathway Standards, and contributes significantly to students’ academic achievement.
Course Description for Students:
Food Service and Hospitality
Home Economics Related Occupations (HERO)
Grades 11-12
Prerequisites: CFS Introductory Comprehensive Core I/Life Management I and CFS Concentration Food and Nutrition
Optional: Introduction to Hospitality Careers
Do you want to become a highly skilled professional with high wages in one of California’s leading industries? This
exciting course in Food Service and Hospitality prepares students for careers with unlimited opportunities in
restaurants, hotels, resorts, cruise ships, delicatessens, bakeries, clubs, and hospitals. This growing industry needs
highly motivated and talented workers all across California. You will learn quantity food production, customer service,
communication, and management skills. You might want to be the owner or operator of a food service establishment or
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Food Service and Hospitality Career Pathway Course Descriptions and Outline Continued
catering business specializing in international, gourmet, or regional foods. Don’t miss the opportunity to develop
valuable leadership and career skills through FHA-HERO. Secure your future by learning skills that will last a lifetime
and will give you a competitive edge in the job market.
*Refer to the Home Economics Careers and Technology Education (HECT) Consumer and Family Studies Standards
Implementation Resource Guide, Grades 7-12 for the standards detail.
Note: If this course has been approved for articulation or credit with a community college, California State University,
or University of California, a statement should be included under each course description. If this course has been
approved to meet UC/CSU “a-g” entrance requirements, a statement should be included under each course
description.
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Food Service and Hospitality Career Pathway Course Descriptions and Outline Continued
Home Economics Related Occupations
FOOD SERVICE AND HOSPITALITY PATHWAY COURSE OUTLINE
(Refer to the legend at the end of the outline)
Program Content
I.
II.
III.
Standards/Standards Subcomponents
Major Aspects of the Food Service and Hospitality Industry
A. Functions and Roles of the Industry Segments
1. Core Elements
2. Supporting Industries
B. Economic Contributions
1. Local
2. State
3. National
4. International
C. Economic Trends
1. Relationship between Industry and Economic Trends
2. The Effect of Trends on Careers
a. Technological Developments
b. Societal Trends
c. Need for Lifelong Learning
D. Scope of Career Opportunities
1. Variety of Careers
2. Qualifications, Knowledge, and Skills
3. Working Conditions and Income
4. Requirements for Education, Training, and Licensure
E. Career Planning and Management
1. Career Interests
2. Career Pathways
3. Postsecondary Options
4. Employment Strategies
F. Career Advancement
1. Professional Growth and Development
2. Professional Organizations, Industry Associations, and Organized
Labor
Professional Standards/Dignity of Work
A. Workplace Ethics
1. Need for a Code of Ethics
2. Ethical Behaviors
3. Legal Behaviors
4. Role of Personal Integrity
B. Professionalism
1. Components of Professionalism
2. Professional Behaviors
3. Confidentiality
4. Appropriate Grooming, Clothing, and Personal Hygiene
C. Quality of Work
1. Interdependence and Importance of Jobs
2. Effect of On-the-Job Decisions and Actions
3. Need for Responsibility and Flexibility
D. Employer and Employee Rights and Responsibilities
Workforce and Organizational Management
A. Outcomes of Effective Management and Business Procedures
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B1.1, B1.4
B1.1
F2.7, F 3.5, B1.3
F 3.1, F3.2, B1.2
F2.4, F3.3, F3.5, F3.6
F2.7, F3.4, F3.5
F8.2, F8.3
F7.1
F7.2, F7.3, F7.4
F6.1
B4.1
Food Service and Hospitality Career Pathway Course Descriptions and Outline Continued
B.
C.
D.
1. Profitability
2. Productivity
3. Workplace Atmosphere
4. Consumer and Guest Satisfaction
5. Business Growth
Workforce Management Strategies
1. Types and Effective Use of Management Strategies
a. Shared Responsibilities
b. Negotiation
c. Planning
d. Decision-Making
2. Differences in Goals and Strategies for Various Businesses
3. Effect on Employees’ Actions, Attitudes, and Productivity
Human Resource Practices and Procedures
1. Workplace Diversity
2. Harassment
3. Personal Safety
4. Discrimination
Appropriate Business Procedures
1. Use and Interpretation of Business Plans
2. Use of Appropriate Technology in the Industry Segments
a. Budgets
b. Records
c. Client Correspondence
IV. Safety, Security, and Emergency Procedures
A. Maintaining Safe Work Practices and Conditions
1. Responsibilities of Management
2. Basic Procedures for Employee and Guest Safety
3. Role of CAL/OSHA in Regulating Practices
4. Common Accidents
a. Causes
b. Prevention
c. Treatment
5. Reporting Procedures for Accidents
6. Material Safety Data Sheets (MSDSs)
a. Purpose
b. Information Provided
B. Security Procedures
1. Maintaining Employee and Guest Security
2. Maintaining Equipment Security
C. Emergency Procedures
1. Procedures for Emergencies
2. Handling Disasters
V. Industry Laws and Regulations
A. Identification of Laws, Regulations, and Agencies
1. Employer Established
2. Local
3. State
4. Federal
B. Complying with Laws and Regulations
1. Employer Rights, Responsibilities, and Procedures
2. Employee Rights, Responsibilities, and Procedures
C. Enforcement by Regulatory Agencies
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B4.3
B4.4
F4.4, B4.2
B2.1, B2.2, B2.3, B2.4, B4.5
B2.1
B2.1
B3.1
F6.1, B4.5
F8.1
Food Service and Hospitality Career Pathway Course Descriptions and Outline Continued
VI. Principles of Sanitation and Safe Food Handling
A. Maintaining Sanitary Conditions
1. Standards in Personal Grooming and Hygiene
2. Local, State, and Federal Sanitation Regulations
3. Food Contamination: Types, Causes, and Prevention
4. Procedures for Sanitizing Work Surfaces and Equipment
5. Safe Use of Chemicals, Sanitizers, and Cleaning Agents
B. Safe Food Handling
1. Hazard Analysis and Critical Control Points (HACCP)
2. Food Receiving, Storage, Production, Service, and Clean-Up
3. Use of Flowcharts from Receiving Ingredients to Preparation and
Service
4. Causes and Prevention of Food–borne Illnesses
5. Purpose and process of Required Certification (ServSafe)
VII. Technology and Equipment
A. Technology in the Industry
1. Technological Advances in the Industry
2. Use of Technological Resources
3. Influences of Current and Emerging Technology
B. Handling Tools, Appliances, and Equipment Safely
1. Functions in Food Production
2. Proper Use, Care, and Storage
3. Adherence to Safety Guidelines
VIII. Systems Operations and Maintenance
A. Facilities Management
1. Contributions of Departments to Economic Success
2. Relationships to Profit and Loss
a. Cost of Breakage, Theft, and Supply Use
b. Decisions for Repair and Replacement
3. Planning Work Schedules
B. Operational Procedures
1. Maintaining Inventories
2. Ordering Food, Equipment, and Supplies
3. Storing and Restocking Supplies
4. Use of Technology for Operational Procedures
C. Cleaning and Maintenance
1. Types of Materials and Supplies Used
2. Identification of Hazardous Materials
3. Use of Material Safety Data Sheets (MSDSs)
4. Cleaning, Maintenance, and Repair Procedures
5. Importance of Preventative Maintenance
IX. Food Preparation in Professional and Institutional Kitchens
A. Food Items and Ingredients Used
1. Identification
2. Properties
3. Qualities
B. Food Preparation
1. Use of Tools, Utensils, Equipment, and Appliances
2. The Principle of mise en place
3. Measuring and Weighing Procedures
4. Recipe and Formula Specifications
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F6.1, F6.2, B3.1, B3.2, B3.3, B3.4
B3.3, B3.5, B3.6
F4.1, F4.2, F4.3, F4.4
B6.2, B7.2
B5.1, B5.3, B5.4
F4.2, F4.4, B5.2
F6.2,B5.5, B5.6
B6.1
B6.2, B6.3, B6.4
Food Service and Hospitality Career Pathway Course Descriptions and Outline Continued
C.
D.
X.
a. Correct Preparation Techniques
b. Correct Preparation Procedures
5. Standard Recipe Adjustments
Plating Techniques
1. Accurate Portioning
2. Aesthetic Presentation Skills
Food Production Schedules
1. Timing
2. Prioritizing Tasks
B6.5
B6.6
Baking, Pastry, and Dessert Preparation in Professional and
Institutional Kitchens
A. Food Items and Ingredients Used
1. Identification
2. Properties
3. Qualities
B. Production of Baked Goods, Pastries, and Desserts
1. Use of Tools, Utensils, Equipment, and Appliances
2. The Principle of mise en place
3. Measuring and Weighing Procedures
4. Recipe and Formula Specifications
a. Correct Production Techniques
b. Correct Production Procedures
c. Various Finishing Techniques
5. Standard Recipe Adjustments
XI. Effective Customer Service
A. The Concept of Exceptional Customer Service
1. Importance to the Establishment’s Success
2. Ways to Anticipate Customer Needs and Desires
3. Ways to Exceed Customer Expectations
B. Effective Customer Service Strategies
1. Roles of Management and Employees
2. Ways to Meet the Needs of Diverse Customers
a. Culturally Diverse
b. Generationally Diverse
3. Positive, Responsive, and Professional Interactions
4. Reasonable Accommodations for Customers with Disabilities
C. Responding to Customer Complaints
1. Common Customer Complaints
2. Customer Service Solutions
a. Prevention
b. Resolution
XII. Food and Beverage Service
A. The Principle of mise en place
B. Duties of Various Positions
1. Host/Hostess, Wait Staff, Bus Person, and Others
2. Opening and Closing
3. Change of Shift
4. Preparatory Work
5. Coordinating and Assembling Food Orders
a. Accurate Portioning
b. Plating and Garnishing
C. Safe, Efficient, and Proper Service Procedures
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B7.1
B7.2, B7.3, B7.4
B8.1, B8.2
F2.5, F2.6, B8.4, B8.5
F2.5, F2.6, B8.3
B9.1
B9.2
B9.3
Food Service and Hospitality Career Pathway Course Descriptions and Outline Continued
D.
1. Setting Tables
2. Serving Tables
3. Maintaining Tables
4. Busing Tables
Customer Service Techniques
1. Greeting, Seating, and Presenting Menus
2. Explaining Menu Items
3. Taking Customer Orders
4. Writing Food and Beverage Orders
5. Relaying Orders to the Kitchen
a. Manual Systems
b. Automated Systems.
6. Preparing and Presenting Checks
7. Processing Payments
a. Cash Transactions
b. Non-Cash Transactions
F2.5, F2.6, B9.4, B9.5
XIII. Nutritional Concepts
A. Basic Nutritional Principles
B. Food Preparation Techniques that Conserve Nutrients
C. Nutritional Analysis of Menu Items
1. Interpretation of Nutritional Information
a. Food Labels
b. Nutrition Fact Sheets
2. Nutrient or Health Claims for Menu Items
3. Dietary Needs of Individuals
D. Menu Development
1. Nutritional and Culinary Trends
2. Nutritional Content of Menu Items
3. Profitability of Menu Items
4. Availability of Ingredients
5. Customer Demand
XIV. Costing and Cost Analysis
A. Standardized Systems (Uniform System of Accounts for Restaurants)
1. Importance
2. Structure
B. Profit and Loss
1. Components of a Profit-and-Loss Statement
2. Relationship to Customers’ Perceptions of Value
C. Importance of the Menu
1. Revenue Generation
2. Cost Control
D. Costing Menu Items
1. Calculation of Costs and Pricing per Portion
2. Comparison of Cost per Cover to Theoretical Cost
XV. Sales and Marketing Strategies
A. Basic Marketing Principles and Procedures
1. Ways to Maximize Revenues
2. Role of Supply and Demand
3. Applications to Major Marketing Segments
B. Analysis of Marketing Strategies
1. Promotional Selling
2. Upgrading
B10.1
B10.1
B10.2
B10.3
B11.1
B11.2, B11.5
B11.3
B11.4
B12.1, B12.2
B12.4
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Food Service and Hospitality Career Pathway Course Descriptions and Outline Continued
C.
D.
3. Publicity
4. Effects on Profit
Long-Term Customer Relationships
1. Development Strategies
2. Maintenance Strategies
Entrepreneurial Opportunities in the Industry
1. Types of Small Businesses
2. Researching and Interpreting Market Conditions
3. Ways to Establish and Operate a Small Business
XVI. Personal, Interpersonal, and Communication Skills
A. Importance of Personal Skills to Work, Personal, and Family Life
1. Positive Attitude
2. Self-Confidence
3. Honesty and Integrity
4. Self-Discipline
B. Interpersonal Skills That Enhance Working Relationships
1. Working Cooperatively
2. Communicating Effectively
3. Sharing Responsibilities
4. Exercising Leadership
C. Communication Skills
1.
2.
3.
4.
5.
B12.5
B12.3
F7.1, F8.3
F2.6, F7.1, F9.1, F9.5
F2.1, F2.2, F2.3, F2.4, F2.5, F2.6,
F9.4
Getting and Keeping a Job
Using Correct Telephone and E-mail Etiquette
Writing Effectively
Interpreting and Responding to Nonverbal Communication
Resolving Conflicts
XVII. Thinking and Problem-Solving Skills
A. Identification of Industry Issues and Problems
B. Appropriate Problem-Solving Strategies for Work-Related Issues
C. Systemic Problem-Solving Model Components
1. Input
2. Process
3. Outcome
4. Feedback
D. Application of Critical and Creative Thinking Skills
1. Multiple Options for Completing Work Tasks
2. New Ways to Perform Work Effectively
XIX. Balancing Personal, Family, and Work Responsibilities
A. Analysis of Multiple Roles
1. Workforce Roles
2. Family Roles
3. Community Roles
B. Resources for Managing Responsibilities
C. Management Strategies for Balancing Roles
D. Effectiveness in Balancing Responsibilities
XX. Teamwork and Leadership
A. Characteristics and Benefits
B. Leadership and Citizenship Roles
C. Effective Strategies in the Workplace and Community
D. Participation in FHA-HERO Activities
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F5.1
F5.1
F5.2
F5.1, F5.3
F5.4, F7.3, F7.4
F5.4
F5.4, F7.3
F5.4, F7.2, F7.3
F9.1
F9.1
F9.3, F9.4, F9.5
F9.2
Food Service and Hospitality Career Pathway Course Descriptions and Outline Continued
E.
F.
Written and Professional Resources
Ways Skills Enhance Employability
F2.7
F9.2
Legend
B = Pathway Standards for Food Service and Hospitality Pathway
F = Foundation Standards in the Hospitality, Tourism, and Recreation (HTR) Industry Sector
These standards can be found in the document: California Career Technical Education Model Curriculum Standards,
Grades Seven Through Twelve.
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