Consumer Services, Hospitality & Tourism


Hospitality and Tourism Management

Program Overview:

Program Of Study Sheet

The hospitality and Tourism Management Program(HTMP), is nationally recognized program that was developed by industry experts and members of the American Hotel & Lodging Association and will take the place of the Lodging Management Program as the official industry-recognized curriculum to prepare students for roles in the hotel industry and beyond. The tourism industry offers significant job creation across all regions and has has long been an industry with tremendous success for long-term career pathways. Tourism is recognized as a major driver of economic growth and development.

The Hospitality and Tourism Management Program takes advantage of these opportunities, helping high school students take their first real steps toward promising hospitality careers. The new high school curriculum introduces the hospitality and tourism industry on a global scale with a large focus on diversity. The program is delivered with graphic-rich textbooks and workbooks, and incorporates the best of modern technology with a selection of online coursework. Most importantly, this curriculum is industry driven as evidenced by the fact that more than 60 industry leaders served as subject matter experts, ensuring that today’s program matches the needs of hospitality employers across the world.

The HTMP CTE program consists of three components that students are required to complete: 1)The program of Study which includes three,in-school courses and an industry-mentored, work-based learning experience guided by the AHLEI competency checklist; 2) two AHLEI end-of-course examinations and 3) Certified Hospitality & Tourism Management Professional credential.

The career and Technology Education Hospitality and Tourism Program consists of the following three, in-school courses and 100 hours of work-based learning (WBL):

  • Principles of Hospitality and Tourism,
  • Hospitality and Tourism Management,
  • Hospitality Marketing,
  • Hospitality and Tourism WBL Experience (100 hours, industry-mentored and paid or unpaid)

Students completing this program will know and be able to:

  • Understand the interrelated components that comprise the Hospitality and Tourism Industry;
  • Demonstrate 21st Century Skills to the Hospitality and Tourism Industry
  • Know the operational areas of the industry and understand how they work;
  • Explain how sales and marketing are used to increase revenue;
  • Understand the importance of safety and security as it relates to the overall environment of the establishment;
  • Demonstrate leadership skills in the hospitality and tourism industry, including operational leadership;
  • Understand management principles in a variety of hospitality and tourism settings (e.g. hotel, restaurant, theme park, etc..)
  • Use sales and marketing techniques to promote a business and increase revenue; and
  • know the importance of safety and security as it relates to employees and customers.
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Culinary Arts

Program Overview:

Program Of Study Sheet

The Culinary Arts program partners with the American Culinary Federation (ACF) to prepare students for successful careers in the food and beverage industry.  This is a two-year CTE program that educates high school students in professional cooking or professional baking.  Students will progress through a program that includes hands-on education in food production, while developing professionalism and proficiency in cooking, baking, cost control, nutrition, sanitation and food marketing.  Students in this program gain practical experience through clinicals (school-based enterprises and/or work-based learning in the culinary industry).  When the clinical experience is combined with science classes, this program will provide the necessary skills for further education and career success.  School systems looking to implement the ACF program must successfully complete the ACF accreditation process prior to submitting the CTE program proposal.  Information about the process may be found on the ACF website:  http://www.acfchefs.org/.

The CTE program consists of two pathways (Professional Cooking and Professional Baking and Pastry).  Each pathway consists of two courses with Culinary Basics serving as the foundation course to both pathways:

  • Culinary Basics – Foundations of Professional Cooking and
  • Professional Cooking or
  • Professional Baking and Pastry

It is highly recommended that students culminate their program of study through a work-based learning experience under the supervision of a chef or pastry chef depending on the student’s chosen pathway (culinary or baking).  This course would be the Professional Cooking/Baking Internship.

Students in this program will take the ServSafe Certification as well as the written and performance ACF NOCTI Written and Practical Exams.  Students who score 70% or above on the written exam and 75% or above on the practical exam receive the Certified Junior Culinarian certification.  Students enrolled in this program are expected to:

  1. Develop the fundamental concepts and techniques in the profession of culinary arts (Culinary Basics); and
  2. Depending on the pathway, students are expected to:
  • Apply the fundamental concepts, techniques, theories, ingredients, and methodologies involved in the preparation of basic menu items (Professional Cooking); or
  • Apply the fundamentals of baking science to a variety of products (Professional Baking).

Articulated credit with Stratford University is available for students who successfully complete the program.

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Program Overview:

Program Of Study Sheet

The Careers in Cosmetology Program prepares individuals to care for and beautify hair, skin and nails.  Students are instructed in the art and science of cosmetology as well as all aspects of the industry.  Hair services taught include giving shampoos, rinses, scalp treatments, styling, setting, cutting, hair coloring and lightening, permanent waving and chemical relaxing.  Skin procedures include facials, make-up and hair removal.  Nail techniques include manicures, pedicures, artificial nail enhancements, advanced nail techniques, and foot/leg and hand/arm massage.  Emphasis is placed on hygiene, safety and sanitation as well as State Board of Cosmetologists’ rules and regulations.  Related areas of instruction include human anatomy and physiology; mathematics and measurement; analysis, diagnosis and histology of hair, skin and nails; chemistry; fundamentals of electricity; product knowledge; customer relations; and employability skills.  Salon management is an integral part of the classroom and clinical experience.  The 1,500 hour program includes classroom instruction, clinical experience, related mentored work-based learning experience and a senior capstone project.  Upon successful completion and the instructor’s recommendation the student will be required to take the Maryland State Board of Cosmetologists’ Examination.

The Candidate Information Bulletin (CIB) developed by Experior Testing references the following sources for State Board exam content:

  • Annotated Code of Maryland Business Occupations and Professions Article: Title 5 – Cosmetologists and Code of Maryland Regulations (COMAR) Title 9, Subtitle 22
  • Milady’s Standard Textbook of Cosmetology
  • Salon Fundamentals: A Resource for Your Cosmetology Career


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