TEACHER OF HOSPITALITY SERVICE CAREERS

Subpart 1. Scope of practice. A teacher of hospitality service careers is authorized to provide students in grades 7 through 12 instruction that is designed to develop an in-depth understanding and application of the knowledge and skills required in food preparation/production and service, food science/nutrition, tourism/recreation, and facilities management/maintenance. Subp. 2. Licensure requirements. A candidate for licensure as a teacher of hospitality service careers shall have completed at least a baccalaureate degree from a regionally accredited college or university and a teacher preparation program approved under chapter 8705, including: A. the standards of effective practice under part 8710.2000 ; B. the core skills for teachers of career and technical education under part 8710.8000 ; and C. the standards under subpart 3. Subp. 3. Subject matter standard. A candidate for licensure as a teacher of hospitality careers must complete a preparation program under subpart 2 that must include the candidate's demonstration of the knowledge and skills in items A to D. A. A teacher of hospitality service careers must be able to demonstrate the knowledge, skills, and applications of the following academic subject matter standards: (1) an understanding of bacteriology/food sanitation hygiene and its impact on the production and serving of food; (2) an understanding of the current theories and trends in food science and nutrition and their impact on food preparation/production and service; (3) the use of specific food service industry and government standards to design the layout of food service facilities; (4) the use of appropriate techniques in food production and service, such as quantity food purchasing, cost control, food preparation, and new product development; (5) an understanding of how food service impacts the tourism industry, such as its nature, growth, and development; (6) an understanding of the coordination techniques of planning activities, events, and convention functions; and (7) an understanding of and the use of the principles of small business management involved in tourism/recreation management, food preparation/production, service, and facilities management/maintenance. B. A teacher of hospitality service careers must be able to demonstrate the knowledge, skills, and applications of administration including: (1) use of record keeping and accounting in the hospitality service industry, such as food preparation/production and service, tourism/recreation management, and facilities management/maintenance; (2) promotion and use of environmental, security, and safety/sanitation procedures as they pertain to food service, hospitality, tourism/recreation, and facilities management/maintenance; (3) selection, use, and maintenance of specialized equipment used in food preparation/production, hospitality, tourism/recreation, and facilities management/maintenance; and (4) use of industry skill standards in food service, food preparation/production, tourism/recreation, and facilities maintenance. C. A teacher of hospitality service careers must be able to demonstrate the knowledge, skills, and applications of operational procedures including: (1) the use of appropriate communication skills to foster positive relationships when working in food service, hospitality, tourism/recreation, and facilities management/maintenance; (2) a comprehensive understanding of federal, state, and local laws, federal regulations, and state rules governing the hospitality service industries, such as food preparation/production and service, tourism/recreation, and facilities management/maintenance; and (3) the use of concepts of production and service to meet customer needs and expectations. D. A teacher of hospitality service careers must demonstrate the knowledge and skills in the career fields of food preparation/production and service, food science/nutrition, tourism/recreation, and management/maintenance of facilities to: (1) describe and analyze career paths and ladders in hospitality service careers; (2) utilize personal occupational experience to make food preparation/production and service, food science/nutrition, tourism/recreation, and facilities management/maintenance careers meaningful to students; (3) describe the levels of education, licensing/certification requirements, employment opportunities, workplace environments, and career growth potential in hospitality service careers; and (4) incorporate hospitality service career opportunities and activities, such as job shadowing, simulated work experiences, internships, apprenticeships, and student organizations into the curriculum. Subp. 4. [Repealed, 47 SR 986]