HOSPITALITY AND TOURISM CLUSTERS & PATHWAYS...Restaurants and Food/Beverage Services 35-9031.00...

American Samoa 1

Success in the World of

Hospitality and Tourism

GUIDE

AMERICAN SAMOA

DEPARTMENT OF EDUCATION

RAFT October 2000

Revised August 2010

HOSPITALITY AND TOURISM

CLUSTERS & PATHWAYS

American Samoa-Hospitality and Tourism 2

HOSPITALITY AND TOURISM CAREER PATHWAY GUIDE

Contents

What is a Career Pathway?.………………………………………………… 3

Career Plan Overview and Description…………………………................... 3

Examples of Career Areas ………………………………………………… 4

Hospitality and Tourism Career Pathway ……………… ………………… …6

Components of the Hospitality/Tourism Career Pathway and

Content……………………………………………………………………… 9

Vision and Mission and Goals of the Hospitality/Tourism Career Pathway…10

Core Academic Courses and Competencies ……………………………… 11

Foundation Skills/Core Competencies ……………………………………….17

Integrated Curriculum Development ……………………………………… 18

Standards Tests & Certification ………………………………………… 19

Work-based Learning Options ……………….……………………………… 28

Guidance & Counseling …………………………………………………… 31

Career Pathway Advisory Committee Involvement ……………………… 32

Business & Industry Involvement…………………………………………… 32

Articulation and Tech Prep ………………………………………………… 32

Community College Connections …………………………………….. …… 33

Characteristics of Successful Students ……………………………………… 35

Employment Outlook ………………………………………………… …… 35

Summary ……………………………………………………………… …… 35

Acknowledgements………………………………………………………… 36


What is a Career Pathway?

Career Pathways are used to cluster a number of careers and occupations that occur within a broadly

defined area which helps to focus the curriculum and career-related learning experiences of the

Career Contents within each pathway. Examples in this pathway include:

Restaurant Food and Beverage Services

Lodging

Travel and Tourism

Recreation, Amusements and Attractions

Pathways adopted by the Department of Education in American Samoa are:

Science, Technology, Engineering and Mathematics (STEM)

Agriculture, Food & Natural Resources

Hospitality and Tourism

Business, Management & Technology

Health Science

Human Services

Arts, Audio/Video Technology and Communication

Education and Training

Transportation, Distribution & Logistics

What is the Career and Technology Education (CTE) Plan It is a plan to motivate students to participate in activities that will lead to graduation with a

high school diploma; an industry recognized credential and/or prepared to enter post-

secondary education in a related degree program.

It is a career-oriented system of programs with the direct involvement of local employers to

provide students with a major step towards the skills employers need.

It prepares students academically and vocationally for either entrance to college or careers in

a selected field or both.


It is a partnership among the high school, community college, local employers, and the

American Samoa Department of Education.

The Plan …. Involves a close working partnership between the high school and local businesses.

Focuses on the concept that all students select a Career Pathway upon which to focus

their studies while in high school

All students are enrolled in classes with integrated curriculum from 1st through 12

th

Elementary teachers have resources and lessons to begin career awareness and career

development through the career guidance and counseling programs.

Orients students towards graduation and receiving a fully credited diploma.

Develops workplace skills used and needed by local employers.

Includes a mentor program, with each student matched to a volunteer from the local

community who is committed to spending two to four hours a month with the student.

Places students in summer jobs with local employers following the 11th

grade, provided

that summer school is not required to meet graduation requirements

Includes workplace learning during the last half of the 12th

grade.

Provides additional motivational activities with local community and business

involvement.

Examples of Content within Career Pathways Within each of the career pathways there may be two (2) or more career content areas that relate the

student’s learning to the knowledge and skills required to become successful in that field and to

prepare them to continue their education in community college, college or university, or at the work-

site. These areas are often organized into Career Pathways and the following are examples of

possible content within a pathway:

Agriculture, Food & Natural Resources

o Pathways and Career Contents

Food Products and Processing Systems

Plant Systems

Animal Systems

Power, Structural & Technical Systems

Natural Resources Systems

Environmental Service Systems

Agribusiness Systems

Architecture & Construction


Design/Pre-Construction

Construction

Maintenance/Operations

Arts, Audio/Video Technology & Communications


Audio/Video Technology & Film

Printing Technology

Visual Arts

Performing Arts

Journalism/Broadcasting

Telecommunications


Business Management & Administration


General Management

Business Information Management

Human Resources Management

Operations Management

Administrative Support

Education and Training


Administration and Administrative Support

Professional Support Services

Teaching & Training

Finance


Banking and Related Services

Business Financial Management

Financial and Investment Planning

Insurance Services

Government & Public Administration


Governance

National Security

Foreign Service Planning

Revenue & Taxation Regulation

Public Mgm/Adm.

Health Science


Therapeutic Services

Diagnostic Services

Health Informatics

Support Services

Biotechnology Research/Development

Hospitality & Tourism


Restaurants and Food/Beverage Services

Lodging

Travel & Tourism

Recreation, Amusements & Attractions

Human Services


Early Childhood Development & Services

Counseling & Mental Health Services

Family & Community Services

Personal Care Services

Consumer Services

Information Technology


Network Systems

Inf. Support & Services Web & Digital Communication

Programming/Software Dev.


Law, Public Safety, Corrections & Security


Correction Services

Emergency/Fire Mgmt. Services

Security & Protective Services

Law Enforcement Service

Legal Services

Manufacturing


Production

Manufacturing Prod. Process Dev.

Maintenance, Installation & Repair

Quality Assurance

Logistics & Inventory Control

Health, Safety/Environmental Assurance

Marketing, Sales and Service


Marketing Management

Professional Sales

Merchandising

Mkt. Communications

Marketing Research

Science, Technology, Engineering and Mathematics (STEM)


Engineering and Technology Science and Math

Transportation, Distribution & Logistics


Transportation Operations

Logistics Planning/Mgmt. Services

Warehousing/Dist. Ctr. Operations

Facility/Mobile Equipt. Maintenance

Transportation Systems/

Infrastructure Plng., Mgmt.

Health, Safety/ Env. Mgmt.

Sales/Service

Within each content area required courses and electives are identified that must be completed prior

to graduation from high school with specific skills that must be demonstrated for certification in that

area or pathway. Career related learning experiences occur within each pathway that connects the

student’s learning to the real world. By the senior year in high school, work experiences in the

community related to the student’s career choice may take as much as one-half of the school day

depending upon the student’s individual career goal plans. Preparation for entry into the next level

of education or directly into the workplace is met within the framework of the career pathway and

individualized for each student depending upon his or her aspirations and goals.

Hospitality & Tourism Career

Pathway

The Hospitality and Tourism Career Pathway includes entry-level, technical and professional careers

within industry in American Samoa. There are many career opportunities within Hospitality and

Tourism.

The Tourism and Hospitality Pathway Career Pathways includes the following occupations


High school completion with some additional training

Retail Shop Assistants

Assistant Tour Guides

Laundry attendants/valets

Waiters

Stewards

Bus drivers

Bell men

Custodian

Front desk representative

Tour guide

Room attendant

Two years additional training/Community College

Tour operation management trainee

Hotel restaurant manager trainee

Food Services Manager

Chef

Recreation/Leisure Manager

Airline Attendant

Ticket agent

Four or more years of college required

Tour Operator

Travel Agency Owner/Manager

Public Relations Supervisor

CLUSTER AND CODES BY PATHWAY

Career Pathway Code

Lodging 39-6011.00 Baggage Porters and Bellhops

Lodging 39-6012.00 Concierges

Lodging 37-1011.00 First-Line Supervisors/Managers of Housekeeping and Janitorial Workers

Lodging 43-4081.00 Hotel, Motel, and Resort Desk Clerks

Lodging 37-2011.00 Janitors/Cleaners, Except Maids/Housekeeping

Lodging 11-9081.00 Lodging Managers

Lodging 37-2012.00 Maids and Housekeeping Cleaners

Lodging 43-2011.00 Switchboard Operators, Including Answering Service

Lodging 39-3031.00 Ushers, Lobby Attendants, and Ticket Takers

Recreation, Amusements and Attractions 39-3091.00 Amusement and Recreation Attendants

Recreation, Amusements and Attractions 39-2011.00 Animal Trainers

Recreation, Amusements and Attractions 27-2021.00 Athletes and Sports Competitors

Recreation, Amusements and Attractions 39-3012.00 Gaming and Sports Book Writers and Runners

Recreation, Amusements and Attractions 43-3041.00 Gaming Cage Workers

Recreation, Amusements and Attractions 41-2012.00 Gaming Change Persons and Booth Cashiers

Recreation, Amusements and Attractions 39-3011.00 Gaming Dealers

Recreation, Amusements and Attractions 11-9071.00 Gaming Managers

Recreation, Amusements and Attractions 39-1011.00 Gaming Supervisors

Recreation, Amusements and Attractions 39-3021.00 Motion Picture Projectionists


Career Pathway Code

Recreation, Amusements and Attractions 25-4013.00 Museum Technicians and Conservators

Recreation, Amusements and Attractions 39-9032.00 Recreation Workers

Recreation, Amusements and Attractions 25-3021.00 Self-Enrichment Education Teachers

Recreation, Amusements and Attractions 27-1027.00 Set and Exhibit Designers

Recreation, Amusements and Attractions 39-1012.00 Slot Key Persons

Recreation, Amusements and Attractions 27-2023.00 Umpires, Referees, and Other Sports Officials

Restaurants and Food/Beverage Services 51-3011.00 Bakers

Restaurants and Food/Beverage Services 35-3022.01 Baristas

Restaurants and Food/Beverage Services 35-3011.00 Bartenders

Restaurants and Food/Beverage Services 35-1011.00 Chefs and Head Cooks

Restaurants and Food/Beverage Services 35-3021.00 Combined Food Preparation and Serving Workers, Including Fast Food

Restaurants and Food/Beverage Services 35-2011.00 Cooks, Fast Food

Restaurants and Food/Beverage Services 35-2012.00 Cooks, Institution and Cafeteria

Restaurants and Food/Beverage Services 35-2013.00 Cooks, Private Household

Restaurants and Food/Beverage Services 35-2014.00 Cooks, Restaurant

Restaurants and Food/Beverage Services 35-2015.00 Cooks, Short Order

Restaurants and Food/Beverage Services 35-3022.00 Counter Attendants, Cafeteria, Food Concession, and Coffee Shop

Restaurants and Food/Beverage Services 35-9011.00 Dining Room and Cafeteria Attendants and Bartender Helpers

Restaurants and Food/Beverage Services 35-9021.00 Dishwashers

Restaurants and Food/Beverage Services 35-1012.00 First-Line Supervisors/Managers of Food Preparation and Serving Workers

Restaurants and Food/Beverage Services 35-9099.00 Food Preparation /Serving Related Workers, All Other

Restaurants and Food/Beverage Services 35-2021.00 Food Preparation Workers

Restaurants and Food/Beverage Services 35-3041.00 Food Servers, Nonrestaurant

Restaurants and Food/Beverage Services 11-9051.00 Food Service Managers

Restaurants and Food/Beverage Services 35-9031.00 Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop

Restaurants and Food/Beverage Services 51-9012.00 Separating, Filtering, Clarifying, Precipitating, and Still Machine Setters, Operators, and Tenders

Restaurants and Food/Beverage Services 35-3031.00 Waiters and Waitresses

Travel and Tourism 27-3091.00 Interpreters and Translators

Travel and Tourism 13-1121.00 Meeting and Convention Planners

Travel and Tourism 43-4181.00 Reservation and Transportation Ticket Agents and Travel Clerks

Travel and Tourism 39-6021.00 Tour Guides and Escorts

Travel and Tourism 39-6032.00 Transportation Attendants, Except Flight Attendants and Baggage Porters

Travel and Tourism 41-3041.00 Travel Agents

Travel and Tourism 39-6022.00 Travel Guides


GOING GREEN…….

Green occupations will likely change as a result of the green economy. Green economy

activities and technologies are increasing the demand for occupations, shaping the work and

worker requirements needed for occupational performance, or generating new and emerging

occupations. It is important to note that some areas cross over to related clusters.

COMPONENTS OF THE TOURISM & HOSPITALITY CAREER

PATHWAY

The Tourism & Hospitality Career Pathway System is a competency-based vocational program in

which tasks with occupational similarity are grouped into a core, and where the student, after

mastering the core tasks, moves into progressively more specific and/or advanced areas of

instruction. A career pathway consists of two or more vocational education programs and

interrelated learning experiences that prepare the individual to enter into employment in a number of

occupations which have sufficient commonalties.

The clustering of vocational-technical education programs into career pathways provide the needed

degree of flexibility and transferability required in a changing work environment. The needs of

business, industry, students and education will best be served by programs that provide meaningful

experiences at the secondary level and that provide the foundation for a broad range of employment

or further education and training opportunities.

Educating students in American Samoa has primarily taken place through a traditional program

delivery approach. However, education in American Samoa is experiencing rapid change. The

emerging occupations and the technological advances dictate the need for change from this

traditional program delivery approach to one that is more flexible and adaptable to the needs of

business, industry, and students. Therefore, any school reform effort must encourage quality,

excellence and accountability.

The Career Pathway program provides a broad foundation of applied and transferable basic skills

plus occupationally specific technical skills required to function in an increasingly complex and

highly technological society and workplace.

The new program direction will require modification in the role of the Tourism and Hospitality

content to include

A balanced program that develops broad, transferable skills as well as job-specific skills,

A flexible delivery system that is in a competency-based format with measurable outcomes,

A career guidance system that provides an individualized training plan for students that is

based upon an analysis of individual strengths and interests,

A comprehensive certification system centered around job titles that is developed in order to

ensure that minimum program standards are met, and

Equipment, facilities and supplies used in the Tourism & Hospitality program that are

representative of the current technology and application of the communities.


The following are the individual components that comprise a Career and Technology Plan. The

Guide describes each component in detail as implementation of the pathway system components and

structure. The components are:

I. Vision, Mission and Goals of the Career Pathway System

II. Core Academic Courses & Competencies

III. Integrated Core Curriculum Development

IV. Standards, Tests and Certification

V. Work-Based Learning Options

VI. Guidance and Counseling

VII. Career Pathway Advisory Committee

VIII. Business and Industry Involvement

IX. Tech Prep

X. Community College Connections

I. VISION, MISSION AND GOALS

Career and Education Educational Systems thrive when the educators have a clear vision and focus

on helping students reach their goals. The vision and goals should be developed with input from all

educators, students, parents, and business partners.

***The following is a sample of a vision and mission statement that will be replaced in this guide by one developed by

the Tourism & Hospitality Committee

The Tourism & Hospitality Career Program’s Vision is…

‘STUDENTS READY FOR LIFE’

The Mission is to… prepare all students academically, technologically, culturally, and socially to attain their full

potential as contributing members of society through a cooperative and collaborative effort

by students, educators, employers, families, and the community at large.

The Tourism & Hospitality Career Program’s Goals The Tourism & Hospitality Pathway System is designed to:

provide skills, knowledge and attitudes that will enable the students to enter the labor force in the

Tourism & Hospitality

to prepare students to choose, based on their career interests, any of a wide range of career paths

that exist in the Tourism & Hospitality Industry.

Graduates of the program should be ready to assume entry level positions at a resort or hotel or

attend higher education to pursue more specialized studies to a tourism and hospitality field.


The Program Goals are: Connect learning with earning—students who understand the relationship between learning and

career skills are more likely to make a successful transition from school to career.

Develop a common vision for all partners—both educators and business partners work together

to provide the workforce needed for the future.

Demand high expectations for all students—standards and the criteria to meet those standards are

established for all students.

The Student Goals are:

Make well-informed career choices.

Understand and apply a career planning process

Complete a logical sequence of core academic and appropriate vocational courses

Perform relevant work-based learning experiences.

Apply leadership and workplace readiness skills.

Exit the Career Pathways System prepared for further education and employment

II. CORE ACADEMIC COURSES AND COMPETENCIES

A logical sequence of relevant courses, both academic and vocational, is needed for the Hospitality

& Tourism Career Pathway System. High schools, community college and other higher education

course offerings are being considered as the Career Pathways and content continue to develop.

Academic courses recommended in the Hospitality & Tourism Services Career Pathway and content

meet high schools and/or community college entrance requirements.

In the Tourism & Hospitality Pathway System, students must be able to read and comprehend

materials from a variety of sources such as journals, magazines and academic tests. Students should

be able to present their ideas in clear and concise language. They should also be able to

communicate clearly in English and support their viewpoints orally.

Math skills include adding, subtracting, multiplying, dividing, fractions, percentages, measurements

and calculation of interest. Students should be able to utilize computers and be proficient in the use

of word processing.

Students should have an understanding of human behaviors and cultures. Special studies in the areas

of Psychology, History, Geography, Sociology and Anthropology will be helpful. Students

preparing for careers in Tourism and Hospitality would benefit from taking additional foreign

language classes to be able to communicate with tourists coming to American Samoa.

In developing a logical sequence of relevant academic and vocational courses for the system content,

all courses contained in the high schools, community college and other higher education course

offerings should be considered. The ASCC credits that are related to the Pathways are listed in the

last section of this document. The American Samoa High Schools graduation requirements are:


English 4 credits

Math 3 credits

Science 3 credits

Vocational Education 1 credits

Social Studies 4 credits

Health and Physical Education 1 credit

Samoan Studies 1 credit

Elective Courses

The following listing of courses may serve as a guide for the Pathways Committee in deciding which

courses to offer within the system.

SAMPLE: Core Academic Courses and Competencies For The Tourism and

Hospitality Pathway * 9

th Grade 10

th Grade

English I English II

Algebra I Geometry

General Science Biology

World Geography World History

Samoan Studies I Basic PE

Health/PE Samoan Studies II

Guidance/Counseling

11th

Grade 12th

Grade

English III English IV

Algebra II *Japanese II

Chemistry *Cultural Research

Hotel Operations I Hotel Operations II

Tour Operations Management Tour Guide Principles

Samoan History *Computer Applications

*Japanese I Elective

*Computer Literacy Required courses in italics

*Recommended Electives

*Note: Courses subject to change as system develops

American Samoa 13

HOSPITALITY AND TOURISM PATHWAY: RESTAURANT FOOD AND BEVERAGE SERVICES This plan of study can serve as a guide, along with other

career planning materials, as learners work to achieve their career goals. Courses listed within this plan are options for recommended coursework. The learner’s plan should be

individualized to meet his/her educational and career goals. This plan should also be customized with the educational institution’s specific course titles and meet college

ready/work ready requirements. Educational levels to be considered (check all that apply): ___ On-the-job training ___ Apprenticeship ___ Military Training ___

Certificate/License ___Associate Degree ___Bachelor Degree ___ Professional Degree

Hospitality and Tourism – Restaurant Food and Beverage Services Pathway SAMPLE OCCUPATIONS

NOTE: Interest Inventory Administered and Interpreted. Tentative Plan of Study Initiated for all learners. Management Level

■ Caterer

■ Catering and Banquets Manager

■ Executive Chef

■ Food and Beverage Manager

■ General Manager

■ Kitchen Manager

■ Maître d’

■ Restaurant Owner

■ Services Manager

Skill Level

■ Baker

■ Bartender

■ Brewer

■ Pastry and Specialty Chefs

■ Restaurant Server

■ Wine Steward

Entry Level

■ Banquet Server

■ Banquet Set-Up Employee

■ Bus Person

■ Cocktail Server

■ Counter Server

■ Host

■ Kitchen Steward

■ Line Cook

■ Restaurant Server

■ Room Service Attendant

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English/ Language Arts

Math Science Social Studies/

Sciences

Career and Technology Education

(CTE) Majors

*Italicized majors additional course information

Other Elective and Required Courses

HIGH SCHOOL / TECHNOLOGY CENTER

S E C O N D A R Y

9 ↓ 10 ↓ 11 ↓ 12

English/LA I English/LA II English/LA III English/LA IV

Algebra I Geometry Algebra II Trigonometry or other upper level math courses: Pre-Calculus Calculus Statistics

Biology I Chemistry Physics (Upper division lab sciences)

Samoan History American History U.S. Government Economics Geography World History

*Sous Chef *Lead Cook *Dietary Aide *Culinary Asst. Entry Level *Restaurant Food & Beverage Serv. Mngt. Asst. *Restaurant Server *Prep Cook *Garde Manger *Food Serv. Attendant *Culinary Arts Asst. *Culinary Arts Mngt. Asst. *Banquet Caterer *Baker Asst. *Culinary Coord. *Service Careers Food Serv. Asst. (T&I) *Food Serv. Workforce Transition (T&I) *Quick Service Restaurant Mngt. Asst. *Front of the House Asst. Manager

NOTE: Cooperative Alliance courses may be listed here.

Computer Technology or Foreign Language Fine Arts or Speech Financial Literacy Additional courses to support career goal: Family & Consumer Sciences Hospitality Careers Orientation Chemistry of Food

COLLEGE/ UNIVERSITY

P O S T S E C O N D A R Y

13

-English Comp I -English Comp II

-College Algebra -Statistics

-Nutrition -Food Science

-Political Science -Economics

-Overview of Restaurants and

Food/Beverage Services

-Food/Beverage Management

TECHNOLOGY

CENTER NOTE: Attainment of a CTE major at a technology center may be completed as a high school student or an adult. Career Major courses may count for college credit.

14

-Speech/Oral Communications

-Accounting -Biological Science -Physical Science

-Sociology -Psychology

-Food Service Production and

Operations -Food Safety and Sanitation for the Food Service Industry

15 Continue courses in your area of specialization NOTE: Use the postsecondary institution’s degree plan to help customize the learner’s plan with regard to degrees, licenses, etc. 16 Complete Restaurant Food and Beverage Services Major (4-year degree program)

Opportunities for experience/training for high school or postsecondary learner: ___Career and Technology Education student organization __

Internship/work study ___Job shadowing ___Mentorship ___ Part-time employment ___Volunteer work in charitable/community organizations ___Work based/work site learning

_________________________________________ ____________________________________________ __________________________________________ (Learner Signature) (Parent/Guardian Signature) (School Official Signature) Dates: Freshman review _______ Sophomore review _____ Junior Review _____ Senior Review _____ Grade 13 review ____ Grade 14 review ____


HOSPITALITY AND TOURISM PATHWAY: LODGING This plan of study can serve as a guide, along with other career planning materials, as learners work

to achieve their career goals. Courses listed within this plan are options for recommended coursework. The learner’s plan should be individualized to meet his/her

educational and career goals. This plan should also be customized with the educational institution’s specific course titles and meet college ready/work ready

requirements. Educational levels to be considered (check all that apply): ___ On-the-job training ___ Apprenticeship ___ Military Training ___ Certificate/License

___Associate Degree ___Bachelor Degree ___ Professional Degree

Hospitality and Tourism – Lodging Pathway SAMPLE OCCUPATIONS

NOTE: Interest Inventory Administered and Interpreted. Tentative Plan of Study Initiated for all learners. Management Level

■ Chief Engineer

■ Director of Operations

■ Director of Sales and Marketing

■ Executive Housekeeper

■ Food and Beverage Director

■ Food and Beverage Manager

■ Front Office Manager

■ General Manager

■ Lodging Manager

■ Owner

■ Reservations Manager

■ Revenue Manager

■ Rooms Executive

■ Services Manager

Skill Level ■ Bell Captain

■ Concierge

■ Front Desk Supervisor

■ Laundry Supervisor

■ Maintenance Worker

■ Night Auditor

Entry Level ■ Front Desk Employee

■ Laundry Attendant

■ PBX Operator

■ Valet Attendant (Many of the occupations listed on the Restaurants and Food/Beverage Services Pathway may also be obtained through this pathway.)

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Sciences

Career and Technology

Education (CTE) Majors

*Italicized majors additional course

information



S E C O N D A R Y

9 ↓

10 ↓

11 ↓

12





*Front Desk *Lodging Management Worker *Hospitality Steward *Housekeeper *Lodging Mngt. Asst. *Service Careers Housekeeping Asst. (T&I) *Housekeeping Workforce Transition (T&I) *Restaurant & Lodging Asst. *Lodging Manager NOTE: Cooperative Alliance courses may be listed here.

Computer Technology or Foreign Language Fine Arts or Speech Financial Literacy Additional courses to support career goal: Family & Consumer Sciences Hospitality Careers Orientation General Business

COLLEGE/ UNIVERSITY


13





-Introduction to Lodging

Operations -Customer Service and Guest Relations

TECHNOLOGY


14




-Front Office Management

-Room and Housekeeping

Management

15 Continue courses in your area of specialization NOTE: Use the postsecondary institution’s degree plan to help customize the learner’s plan with regard to degrees, licenses, certification, etc.

16 Complete Lodging Major (4-year degree program)

Opportunities for experience/training for high school or postsecondary learner: ___Career and Technology Education student organization ___ Internship/work study ___Job shadowing ___Mentorship ___ Part-time employment ___Volunteer work in charitable/community organizations ___Work based/work site learning

_________________________________________ ____________________________________________ __________________________________________ (Learner Signature) (Parent/Guardian Signature) (School Official Signature)

Dates: Freshman review _______ Sophomore review _____ Junior Review _____ Senior Review _____ Grade 13 review ____ Grade 14 review ____ Sample plan adapted from States’ Career Clusters Initiatives Pathway Plans of Study

Owner Revenue Manger

Service Manger


HOSPITALITY AND TOURISM PATHWAY: TRAVEL AND TOURISM This plan of study can serve as a guide, along with other career planning materials,

as learners work to achieve their career goals. Courses listed within this plan are options for recommended coursework. The learner’s plan should be individualized

to meet his/her educational and career goals. This plan should also be customized with the educational institution’s specific course titles and meet college ready/work

ready requirements. Educational levels to be considered (check all that apply): ___ On-the-job training ___ Apprenticeship ___ Military Training ___

Certificate/License ___Associate Degree ___Bachelor Degree ___ Professional Degree

Hospitality and Tourism – Travel and Tourism Pathway SAMPLE OCCUPATIONS

NOTE: Interest Inventory Administered and Interpreted. Tentative Plan of Study Initiated for all learners. ■ Convention Services Manager

■ Destination Manager

■ Director of Communication

■ Director of Convention and

Visitors Bureau

■ Director of Marketing and

Advertising

■ Director of Meetings

■ Director of Membership

Development

■ Director of Tourism Development

■ Director of Visitor Services

■ Director of Volunteer Services

■ Eco-System Tourism Coordinator

■ Events Manager/Planner

■ Interpreter

■ Meeting Planner/Director

■ Motor Coach Operator

■ Tour and Travel Consolidator

■ Tour and Travel Coordinator/

Guide

■ Tourism Marketing Specialist

■ Transportation Specialist

■ Travel Agent

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Sciences



*Italicized majors additional

course information



S E C O N D A R Y

9 ↓ 10 ↓ 11 ↓ 12





*Tourism Assistant *Destination Meetings and Event Management Assistant NOTE: Cooperative Alliance courses may be listed here.

Computer Technology or Foreign Language Fine Arts or Speech Financial Literacy Additional courses to support career goal: Family & Consumer Sciences Hospitality Careers Orientation General Business; Marketing Touring Samoa

COLLEGE/ UNIVERSITY


13





-Introduction to Tourism

-Travel Management

TECHNOLOGY CENTER NOTE: Attainment of a CTE major at a technology center may be completed as a high school student or an adult. Career Major courses may count for college credit.

14




-Tourism Safety and Security -Tourism Products and Services -Marketing the Travel Industry

15 Continue courses in your area of specialization NOTE: Use the postsecondary institution’s degree plan to help customize the learner’s plan with regard to degrees, licenses, etc.

16 Complete Travel and Tourism Major (4-year degree program)

Opportunities for experience/training for high school or postsecondary learner: ___Career and Technology Education student organization __

Internship/work study ___Job shadowing ___Mentorship ___ Part-time employment ___Volunteer work in charitable/community organizations ___Work based/work site learning




HOSPITALITY AND TOURISM PATHWAY: RECREATION, AMUSEMENTS AND ATTRACTIONS This plan of study can serve as a guide, along with

other career planning materials, as learners work to achieve their career goals. Courses listed within this plan are options for recommended coursework. The

learner’s plan should be individualized to meet his/her educational and career goals. This plan should also be customized with the educational institution’s specific

course titles and meet college ready/work ready requirements. Educational levels to be considered (check all that apply): ___ On-the-job training ___ Apprenticeship ___ Military Training ___ Certificate/License ___Associate Degree ___Bachelor Degree ___ Professional Degree

Hospitality and Tourism – Recreation, Amusements and Attractions Pathway SAMPLE OCCUPATIONS

NOTE: Interest Inventory Administered and Interpreted. Tentative Plan of Study Initiated for all learners. ■ Club Personnel

■ Family Centers

Manager

Equipment Operator

Maintenance Personnel

■ Facilities Manager

■ Fairs/Festivals

Event Planner

Supervisor

Manager

Promotional Developer

■ Gaming and Casino

Manager

Supervisor

Dealer

Maintenance Personnel

Security and Safety Personnel

■ Historical/Cultural/ Architectural/

■ Ecological

Guide

Ranger

■ Museums/Zoos/ Aquariums

Personnel

■ Parks and Gardens Ranger

■ Resort Trainer and Instructor

■ Sports Promoter

■ Theme Parks/Amusement Parks

Personnel ■ Ticket Vendor

Aca

dem

ic/C

aree

r A

dvis

emen

t Pro

vide

d

Gra

de

Leve

l



Sciences



*Italicized majors additional course

information



S E C O N D A R Y

9 ↓ 10 ↓ 11 ↓ 12





*Recreation Amusements & Attractions Management Assistant NOTE: Cooperative Alliance courses may be listed here.

Computer Technology or Foreign Language Fine Arts or Speech Financial Literacy Additional courses to support career goal: Family & Consumer Sciences Hospitality Careers Orientation General Business; Marketing Touring Samoa

COLLEGE/ UNIVERSITY


13





-Development and Management of

Attractions and Events -Issues of Safety and Security

TECHNOLOGY


14




-Merchandising the Recreation Industry -Overview of Gaming

15 Continue courses in your area of specialization NOTE: Use the postsecondary institution’s degree plan to help customize the learner’s plan with regard to degrees, licenses, certification, etc.

16 Complete Recreation, Amusements and Attractions Major (4-year degree program)

Opportunities for experience/training for high school or postsecondary learner: ___Career and Technology Education student organization __ Internship/work study ___Job shadowing ___Mentorship ___ Part-time employment ___Volunteer work in charitable/community organizations ___Work based/work site learning



American Samoa 17

Personal Qualifications To be successful and happy in a tourism and hospitality career, the student must have an interest,

desire, and personable attitudes necessary to work in the field. He or she must have good personal

management and interpersonal skills. Good reading comprehension, basic math, writing and oral

communication skills are prerequisite to success in a career in the tourism and hospitality industry.

The academic courses also support industries need for skills and competencies. The Core of all

American Samoa’s High School Career Contents is comprised of Foundation Skills and

Competencies taken from SCANS (Secretary‘s Commission on Achieving Necessary Skills) which

identified the necessary skills all workers need to possess regardless of their career choice. These

skills and competencies are:

FOUNDATION SKILLS

Basic Skills – reading, writing, performing arithmetic and mathematical operations, listening

and speaking

Thinking Skills – thinking creatively, making decisions, solving problems, visualizing,

knowing how to learn, reasoning; and

Personal Qualities – displaying responsibility, self-esteem, sociability, self-management,

integrity and honesty.

In addition to the Foundation Skills listed above, the SCANS Core Competencies will be

incorporated into the content courses guides. There are five SCANS competencies that comprise the

core competencies all students within the American Samoa Instructional Pathways must acquire

during their progress through the high schools’ Career Pathway curriculum. They are as follows:

CORE COMPETENCIES

Planning Skills - Allocating financial, temporal, spatial, and human resources; preparing a

budget, schedule, space layout, and staffing plan.

Information Skills - Acquiring, evaluating, organizing, and communicating information.

Technology Skills - Using, choosing, and maintaining equipment.

Interpersonal Skills - Working with others, negotiating, teaching, working with diversity.

System Skills - Understanding, monitoring, improving, and designing systems of all kinds.

This most complex and important of the competencies is the most difficult to define. Most

basically, workers need to work with processes that operate over time. The process can be

farming, health care, constructing or installing. One can understand systems built by others

or by nature. Systems will be biological, physical, social, or economic in nature. At a higher

level, one can design or build a system and find a larger system to improve it as experience is

gained and reflected upon.

The Hospitality & Tourism Pathway and the content must integrate these core competencies within

the curriculum. Each student will experience these skills within the two-year Career Content

curriculum. All students completing the system will be required to meet the Core Foundation Skill

Standards and the Core Competencies. Those students wishing to be certified must also pass the

Certification tests for entry level employment.


III. INTEGRATED CORE CURRICULUM DEVELOPMENT

Workforce or skill standards, academic standards, and general employability standards provide the

basis for a truly integrated curriculum framework. Therefore, it is recommended that foundation

skills be integrated into projects designed to link work and education in a meaningful and

systematic approach. One of the goals of any curriculum reform process must be that students learn

to apply academic skills to their occupational choice. By integrating academic and vocational

education, as well as employability skills, in a curriculum framework, a more solid academic

foundation can be made available to students..

The greater flexibility created from clustering vocational delivery system into career pathways, can

provide opportunities for more relevant academic curriculum based on the interests of academic

teachers, vocational teachers, and the business and industries represented in each pathway.

In the process of developing the vocational course curriculum, committees of teachers both

academic and vocational will need to work cooperatively to identify a range of occupations in each

vocational course.

They will also collaboratively identify the knowledge and skills that apply to the occupations in

each course and meet with business and industry to verify or change the identified knowledge and

skills.

They must then develop an effective course syllabus for each vocational course containing. but not

limited to, the following components:

course title

description

prerequisite courses

amount of credit for the course

the performance objectives

course outline

materials and equipment

texts and references

methods of instruction

methods of evaluation

student skills profile

certification exams

The next step is to provide inservice training for the instructors on the new course guides and

methods to implement these new requirements. This is critical in order to be able to successfully

teach the knowledge and skills related to several occupational contexts. It may be necessary to

restructure the environment, reschedule classes, and learn to teach in new ways that integrate

academics and vocational skills in a setting that makes the subject meaningful.


IV. STANDARDS, TESTS & CERTIFICATION

Career Pathway Framework and Certification Tests Overview

The Tourism and Hospitality Career Pathway chart is displayed on the next page of this document.

As the chart displays, the overall design is a two-phase coordinated curriculum that requires a core

consisting of a set of common Tourism and Hospitality skills that are generic to all Tourism and

Hospitality occupations. The second phase groups job titles in a career format and outlines options

for occupational-specific preparation. All students entering the Tourism and Hospitality Career

Pathway must initially complete the Tourism and Hospitality Core Test before selecting one of the

four categories to begin specialization (Front Desk Agent; Room Attendant; Banquet/Food and

Beverage; Tour Guide and Tour Operations Management). The program requires students to first

learn broad, transferable skills that would apply to all areas of the cluster. Building on this broad,

general base of knowledge (the core), student could then determine their job-specific area of interest.

Students may elect to cross train within the categories as their schedules permit.

There are six written, multiple-choice certification tests in the Tourism and Hospitality Career

Pathway System and content. They are displayed in each of the four boxes on the chart. These six

tests include:

(1) Tourism and Hospitality Core test

(2) Front Desk Agent Certification Test

Prerequisite—must pass the Core test prior to taking this test

(3) Room Attendant Certification Test


(4) Banquet/Food and Beverage Certification Test


(5) Tour Guide Certification Test


(6) Tour Operations Management Certification Test

Prerequisite—must pass both the Core test and the Tour Guide test prior to taking this test

The following certification information was written by Dr. Katherine Manley of

NOCTI, a nationally recognized leader in employment skills testing and certification in

the United States. Dr. Manley worked with a group of employers and educators to

develop certification tests for American Samoa.( Dec.2000)This is a first draft and will

be developed further with pilot testing of the competencies. Additional standards will

be added.


TOURISM AND HOSPITALITY CAREER PATHWAY SYSTEM

Front Desk Agent

Reservation

Process

Guest

Registration

Check Out

and

Settlement

Night Audit

Skills

Room Attendant

General

Housekeeping

Room

Attendance

Skills

Laundry/Linen

Skills

Carpet and

Floor Care

Skills

Banquet/ Food

and Beverage

Selling and

Banquet

Service

Dining Room

and Beverage

Services

Food Service

Operations

Tourism and Hospitality Core

Organization and Structure of Tourism and Hospitality Management; Guest Services and Guest

Cycle; Careers in the Hospitality Industry; and Telecommunication Services

Tour Guide

Basic Tour

Principles

Safety Practices

Map and Chart

Reading

Physical Skills

Local Flora and

Fauna

Tour Operations

Management

Tour Mgt.

Overview

Customer

service & guest

cycle

Reservations

and

Registration

Property Mgt.

Emergency

Mgt

Marketing

American Samoa Core

Facts about t American Samoa; facts for the visitor; and tourist information about other islands


CURRICULUM STANDARDS BY CERTIFICATION TEST AREA

This section of the report provides teachers and students with the list of curriculum and student

learning standards by job title. The standards represent specific knowledge and skills that must be

mastered if the student is to be employable in that job title. The certification test aligned to these

standards will be the measure that is used to evaluate both the student’s level of mastery and

instructional quality of the school.

Certification tests to measure these standards are being developed by the National Occupational

Competency Testing Institute (NOCTI) and will be available in 2001 for use in American Samoa

schools.

Common Core Summary

Students are exposed to, and learn, the skills, concepts, attitudes, and understandings that are essential

for work in the Tourism and Hospitality industry followed by a second core relating specifically to

American Samoa. By acquiring these basic skills, the student is able to demonstrate knowledge of the

organization and structure of Tourism and Hospitality management; guest services and the guest

cycle; and telecommunication skills. After a student completes the core, he/she could be employable

in various entry-level job areas or trainees. Next the student would progress to one of the four job

specialty areas.

Certification Area: Tourism and Hospitality Core

A Organization and Structure of Tourism and Hospitality Management

1 Identify and describe various types of hotels

2 Describe various service levels found in different market segments

3 Identify various types of ownership and hotel affiliations

4 Describe how a hotel is organized and identify revenue centers vs. support centers

5 Identify various hotel divisions and departments

B. Guest Services and Guest Cycle

6 Explain quality customer service

7 Identify different stages in the guest cycle

8 Demonstrate proper greeting and use of guest names

9 Demonstrate proper listening skills

10 Demonstrate steps in fulfilling guest needs

11 Demonstrate proper handling of guest complaints

12 Give directions and fulfill other needs of the guest

13 Describe hotel security procedures

C. Careers in Hospitality

14 Identify different positions available in the hospitality industry

D Telecommunication Services

15 Demonstrate receiving incoming phone calls; place call on hold

16 Demonstrate transferring telephone calls and using voice mail

17 Take accurate messages

18 Demonstrate receiving and sending faxes

19 Receive incoming call making a good first impression


Certification Area: American Samoa Core

A Facts about American Samoa

1 Identify history of region, economy, and population

2 Identify geography and geology of region

3 Identify society and conduct of the region

4 Identify arts of the region

5 Identify flora and fauna of region

B. Facts for the Visitor

6 Identify highlights of the region to a visitor

7 Identify accommodation, food, drink and entertainment of the region

8

Identify locations of embassies, post and communication, newspapers, radio and TV of the

region

C. Tourism Information about other islands

9 Identify national park system

10 Describe Upolu Island

11 Describe Savai’I Island

12 Describe Western Samao

13 Describe Tutuila Island

14 Describe Manu’a Islands


Job Specialty--Front Desk Agent

The Front Desk Agent job title is designed to prepare students for beginning employment

opportunities in the Tourism and Hospitality industry. Students will acquire knowledge of and

demonstrate skills in the reservation process, guest registration, check out and settlement and night

audit. Prerequisite: Students must have passed the Tourism and Hospitality Core test prior to

taking this test.

Certification Area: Front Office

A Reservation Process

1 Describe various types and sources of reservations

2 Demonstrate entering reservations on a hotel reservation system

3 Demonstrate steps in taking a hotel reservation

4 Demonstrate "up" selling

5 Produce an occupancy forecast report

B Guest Registration

6 Describe the registration cycle

7 Properly greet a guest checking in

8 Solve registration problems in unusual cases

9 Create a guest folio and guest account

10 Assign the guest a room; issue keys

11 Identify procedure used for selling room and turning away guests

C Check Out and Settlement

12 Describe check out options

13 Resolve outstanding account balances

14 Update room status report

15 Create a guest history record

16 Accept payment for a bill

17 Perform after departure responsibilities, room statistics and reports

18 Fill out a front office cash sheet and cash bank

19 Produce and evaluate front office reports

D Night Audit Skills

20 Demonstrate basic posting formula

21 Complete outstanding postings

22 Reconcile room status discrepancies

23 Balance departmental revenue

24 Verify room rates and no show reservations

25 Prepare end of day reports


Performance Test—Front Desk Agent

This certification test contains the following hands-on skills demonstrations in the form of jobs.

The following is a brief description of each job along with an estimation of the amount of time it

will take for a student to complete that job. The administration of the performance test will require

students to complete the job while an evaluator observes and measures the student’s performance

against a set of standards. These jobs may be taken before or after the written part of the test.

Job 1—Customer Relations—Role Play (45 minutes)

The student will use the Chart of Information provided to complete the Guest Account and will complete a

guest registration.

Job Specialty—Room Attendant

The Room Attendant job title is designed to prepare students for beginning employment

opportunities in the Tourism and Hospitality industry in the housekeeping department as a room

attendant. Students will acquire knowledge of general housekeeping; room attendant skills;

laundry/linen skills; and carpet and floor care skills. Prerequisite: Students must have passed the

Tourism and Hospitality Core test prior to taking this test.

Certification Area: Room Attendant

A General Housekeeping Tasks and Safety

1 Identify potential hazardous conditions or situations

2 Demonstrate proper lifting and carrying of heavy items

3 Demonstrate safe use of housekeeping equipment

4 Demonstrate safety practices of using housekeeping chemicals

B Room Attendance Skills

5 Create a cleaning supply and linen inventory with appropriate par stock

6 Take a physical inventory of housekeeping supplies and linen

7 Prepare housekeeping carts

8 Interpret a room status report and complete a room assignment sheet

9 Prioritize the order in which guest rooms should be cleaned

10 Demonstrate entering the guest room properly

11 Perform beginning cleaning tasks

12 Demonstrate efficient way to make a bed

13 Demonstrate safe bathroom cleaning procedures

14 Dust and vacuum using a top to bottom, back to front method

15 Inspect guest room for cleanliness

16 Respond to housekeeper emergency situations

17 Demonstrate safety practices to minimize criminal activities by guests, non-guests, and employees

18 Perform the steps taken when discovering a fire in the hotel

19 Explain need and steps to room inspection

C Laundry/Linen Attendant Skills

20 List and perform steps in the laundry cycle

21 Demonstrate proper sorting of laundry

22 Demonstrate proper use and maintenance of washing machines and dryers

23 Identify general fabric care principles

24 Identify proper chemical use


D Carpet and Floor Care Skills

25 Demonstrate basic carpet cleaning methods

26 Demonstrate solutions to common carpet problems

27 Identify carpet preventive maintenance

28 Demonstrate proper use and maintenance of various carpet care equipment

29 Describe common floor cleaning methods

30 Demonstrate solutions to common floor cleaning problems

.

Job Specialty—Banquet/Food and Beverage

The Banquet/Food and Beverage job title is designed to prepare students for beginning employment

opportunities the Tourism and Hospitality industry in the Marketing/Sales area and the Food and

Beverage area. Students will acquire knowledge and improve their selling and banquet service;

dining room and beverage service; and food service operations. Prerequisite: Students must have

passed the Tourism and Hospitality Core test prior to taking this test.

Certification Area: Banquet and Food and Beverage

A Selling and Banquet Service

1 Demonstrate selling techniques

2 Demonstrate correct way to book and plan banquet events

3 Demonstrate proper banquet preparation

4 Demonstrate proper event planning

5 Prepare for banquet service

6 Demonstrate correct use of a function sheet

B Dining Room and Beverage Services

7 Perform hostess functions; greet and seat guests

8 Demonstrate knowledge of food service principles

9 Demonstrate knowledge of food preparation

10 Take an order and demonstrate suggestive selling

11 Set a table properly

12 Properly serve a meal

13 Clear dishes

14 Present a check to a guest and perform cashier duties

15 Demonstrate knowledge of sanitary and safety procedures relative to service

C Food Service Operations

16 Demonstrate proper food handling and storage practices and sanitation

17 Define different menu styles and schedules

18 Demonstrate steps in menu planning

19 Identify factors in menu design

20 Demonstrate correct menu pricing practices

Performance Test—Banquet and Food and Beverage Service

This certification test contains the following hands-on skills demonstrations in the form of jobs.

The following is a brief description of each job along with an estimation of the amount of time it

will take for a student to complete that job. The administration of the performance test will require


students to complete the job while an evaluator observes and measures the student’s performance

against a set of standards. These jobs may be taken before or after the written part of the test.

Job 1: Telephone/Sales Technique (20 minutes)

The participant will play the role of a host/hostess in a first class restaurant. The participant will be provided

a reservations form and pen on which he/she will write information regarding a dinner reservation.

Job 2: Waiter/Waitress (45 minutes)

The student will be provided with a blank table, settings and cloth and will be given ten minutes to set up

table including check of table base, chairs, cloth, centerpieces and settings (including polishing.) The student

will seat the guests, serve beverages, take an order, serve the guests, and present the check.

Job Specialty—Tour Guide

The Tour Guide job title is designed to prepare students for beginning employment opportunities

the Tourism and Hospitality industry in the Tour Guide Industry. Students will acquire knowledge

in basic tour principles and improve their skills in identifying tourist needs and expectations; safety

practices and lifesaving skills; conservation measures; map and chart reading; physical skills; and

local flora and fauna. Prerequisite: Students must have passed the Tourism and Hospitality Core

test prior to taking this test.

Certification Area: Tour Guide

A. Basic Tour Principles

1 Identify different types of land and water based tours

2 Plan for various tours including equipment, personnel, training requirements

3 Identify principles of guiding tours

4 Compare and contrast expectations of guests from different nationalities

5 Identify guest satisfaction practices

6 Identify conservation measures when guiding tours

B Safety Practices and Lifesaving Skills

7 Identify emergency procedures when guiding tours

8 Demonstrate life saving and rescue practices

C Map and Chart Reading

9 Identify common map symbols

10 Interpret tidal flow charts

11 Identify points of interest and possible routes on a map

D Physical Skills for Tour Guiding

12 Correctly use a mask, snorkel, and fins and train guests in their use

13 Identify various swimming strokes including ways to rest in the water

14 Demonstrate competence in boat and kayak handling

E. Local Flora and Fauna

15 Identify local plant life with traditional uses

16 Identify endemic species of mammals and birds

17 Identify common families of fish

18 Identify common families of coral

19 Relate a legend


Job Specialty—Tour Operations Management

The Tour Operations Management job title is designed to prepare students for advanced

employment opportunities the Tourism and Hospitality industry in the Tour Guide Industry.

Students will acquire knowledge in tour operations management; customer service and guest cycle;

reservations and registration process; property management; emergency response; and marketing.

Prerequisite: Students must have passed both the Tourism and Hospitality Core test and the Tour

Guide test prior to taking this test

Certification Area: Tour Operations Management

A Tour Operations Management Overview

1 Identify various types of tour service businesses, organizational structures, ownerships

2 Describe service levels in different market segments

3 Identify various types of ownerships

B. Customer Service and the Guest Cycle

4 Explain quality customer service

5 Identify different stages in the guest cycle

6 Demonstrate proper telephone skills

7 Receive and send faxes

8 Compose standard business letter and memorandum

9 Handle guest complaints

C. Reservation and Registration Process

10 Describe various sources of reservations

11 Explain steps in securing reservations

12 Create a forecast report

13 Identify transportation procedures

14 Prepare guests for their tour and secure liability clearances

15 Handle guest payments and receipts

D. Property Management

16 Identify principles of property management

17 Identify proper inventory control methods

18 Create a maintenance chart and preventative maintenance schedule on equipment

19 Properly store equipment and supplies

20 Perform daily maintenance on tour related equipment

E. Emergency Management

21

Explain procedures to handle emergencies (medical, drowning, lost tourist, earthquake, typhoon, tsunami,

vehicular accident

F. Marketing

22 Define marketing and sales principles including the 4 P's of marketing

23 Develop a marketing plan including marketing objectives, action plans, and evaluation procedures

24 Identify various kinds of advertising


V. WORK-BASED LEARNING OPTIONS

One of the most critical components of a Career Pathway System, making it a unique approach to

relevant, integrated education, is work-based learning. This is applied learning taken outside the

classroom walls. For many students, this is the crucial element of the Career Pathway experience.

Here is the application of all they have learned and is actually a component of their educational

experience.

Connection of School with Community and the World of Work To prepare students for the workplace and future careers, activities must occur at the school site and

the work site that complement each other and extend the learning environment outside of the school

building. Employers, community members, and parents must become partners with teachers in this

effort.

Mentoring in the 11th

grade, internships in the 12th

grade as well as volunteering/community service

opportunities and some school-based enterprises are being developed to continue to cultivate

students’ career plans and to provide increasingly more complex work-based experiences for

students.

The following diagram illustrates some of the activities that may occur which connect what is

learned at school with what is needed in the workplace.

Integrated, relevant

classes

Career options

explored

Academic

subjects relate to the

world of work which

allow students to see

connections to future

careers

In-school Enterprises

Career Contents

Meaningful work

experiences that relate

back to what is learned in

school

Mentoring, job

shadowing, guest

speakers, field trips,

advisory councils

Apprenticeships

Internships

Service Learning

Activities


The following is an example of how some high schools are structuring their curriculum to allow for

both school and work-based experiences to occur simultaneously with each supportive of the other.

There are different way to structure the school day and the delivery of instruction to connect

‘learning to know with learning to do’. Each high school and community needs to work together to

find a system that fits the interests and needs of the students, assuring that ALL students are given

the opportunity to participate not just those in vocational programs.

The Work-based Learning Component for the Hospitality & Tourism

Career Pathway System: An Example

(The following is one example of how work-based learning is being implemented in one Pacific

island. ) Career exploration and experiences in work-based learning begin in 9

th grade in Career

Development I. Students are introduced to career interests and explore each Career Content area.

Students rotate approximately every 7 weeks through the four Career Pathway orientations

(Business Information, Health and Human Resources, Industrial/Engineering and Natural

Resources).

9th

grade students are also provided instruction in completing job applications, how to conduct

oneself during a job interview, letters of application and developing resumes. Students also are

introduced to proper processes for securing and changing employment. During the course of Career

Development I class, students are given instruction on labor laws, termination processes and

entrepreneurial skills. Opportunities in non-traditional jobs are explored and discussed along with

the relationship of work, family, society and leisure. Guest speakers from the Chamber of

Commerce and other businesses are utilized to assist in teaching these skills and concepts.

Employers are first engaged through these classroom activities and through job shadowing to

hopefully build future relationships between the students who have an interest in Business

Information and the local employers.

In addition, students in the course develop a career pathway plan, set goals, and begin to develop

the Career Portfolio for use during high schools.

Students are provided instruction in the workplace through guest speakers, field trips to businesses,

teacher lectures and hands-on activities specific to each Career Pathway program during the

rotations.

Students also are provided an opportunity to use the ERISS computerized career information

delivery system to identify sources of employment, salaries, education levels and other vital

information concerning career areas within each Career Pathway and related content.

In the Career Development II course, students explore 15 different career clusters. In this course

particular attention is given to human relation skills in the context of career development. Each

student develops a career plan to assist them in making career choices. A technology component is

included to provide students the opportunity for hands-on integrated technology applications useful

in the workplace. Students will be expected to apply these technology skills to the various career

systems.


Interest inventories such as the Career Game and the Group Interest Sort are used to investigate

career interests before the students select an area in which to job shadow for a day. It is

recommended that the Career Pathway students experience more than one day of job shadowing.

In many schools with a block schedule, a course called Career Practicum has been implemented. In

this structure, the students are in a classroom with the teacher two days per week and on a work-site

observing three days per week. The class continues for one semester. The students are given a

structure set of assignments that can only be completed by working with a sponsor or mentor at the

work site. The students journal their experiences each day and must identify other issues in the

workplace such as safety, continued education, salary and benefits, impact of the economy on the

business, inventory, accounting and other components that may be unique to the industry. The days

in the classroom are spent in investigating the career cluster and occupations within the cluster as

well as making presentations and reports concerning their work experience. This option provides

the student with a more complex experience to offer more information as students are making

decisions about entering a selected Career Pathway. In the Career Practicum students are

encouraged to engage in diverse experiences so that a compare and contrast method of data analysis

can take place as part of the decision-making process to enter a Career Pathway System or select an

occupational focus.

At the end of the year, students will rotate through each of the Career Pathway areas and visit

vocational departments at the community college. Students are expected to make a pathway choice

by the end of their sophomore year.

VI. GUIDANCE AND COUNSELING

The Guidance and Counseling program is a comprehensive K-12 program that is based on

competencies. These competencies for Grades 9-12 are:

AREA I--Career Planning and Exploration

Category A—Planning and Developing Careers

Category C—Understanding How Being Male or Female Relates to Jobs and Careers

Category D—Making Decisions About College

Category L—Planning High School Classes

Category N—Learning How to Use Leisure Time

AREA II—Knowledge of Self and Others

Category B—Understanding and Accepting Self

Category F—Making Decisions

Category H—Understanding and Getting Along With Others

Category K—Knowing How Alcohol and Other Drugs Affect Me and My Friends

Category P—Learning About Marriage and Family Responsibilities

Category Q—Understanding and Appreciation for Cultural Values and Traditions

AREA III—Educational and Occupational Exploration

Category J—Improving Basic Skills and Study Learning Skills

Category M--Learning From Friends and Others Who Have Graduated

Category D—Vocational Selection and Training

Category E—Preparation for Finding Jobs


Category I----Finding Jobs

Category F—Making Decisions

The competencies are taught through increasingly more complex activities throughout the learning

process.

In 9th

grade students are provided activities which teach the competencies through the Career

Investigation course. The Career Investigation course provides opportunities for students to work

on an Individual Career Planner and develop a Career Portfolio. The students take a number of

career assessments to determine interests and to assess life experiences that provide them with

glimpses into possible future life work. It is within the Career Investigation course that students

will first be able to rotate through a 7-week introduction to each of the Career Pathways for

exploration.

As students develop their educational plan to meet their own individual career goals, a conversation

among parents, counselors, and teachers should be taking place to assure students have access to

many sources of advice and information. Parents meet with the school and students to help develop

the plan.

The career plan is periodically reviewed and revised to make the needed adjustments to

accommodate the student’s goals as they change and grow. Student advisement is considered the

job of everyone in the school setting not just counselors or career development teachers. Parental

involvement is very important - they hold the most powerful position to convince students of the

importance of education.

VII. CAREER PATHWAY ADVISORY COMMITTEE

Each Career Pathway is to have an Advisory Committee in place. The Advisory Committee’s role is

to provide input into the structure of the Career Pathway and content of the curriculum and business

connections.

The Steering/Advisory Committee is an adjunct, voluntary group of community members who are

qualified in a specific area or areas. The committee is formed annually. The committee is strictly

advisory in capacity and had no administrative or legislative authority.

This committee also consists of individuals involved in Career Pathway System operations

including Department and school administrators, coordinating/lead teachers, and counselors. The

committee reviews policies and procedures and makes recommendations to ensure the Career

Pathway program meets both educational and career goals. Business and Industry representatives

should be individuals who are able to obtain the needed support (e.g. job shadowing, summer work

experience jobs, mentors, equipment) to make the program a success. The committee should be

large enough that a different task force can be formed to work on particular issues or solve specific

problems without overburdening individuals (e.g. task force for curriculum development, job

development, and recruitment of mentors and other volunteers, student support services, public

relations).


VIII. BUSINESS AND INDUSTRY INVOLVEMENT

In developing the Hospitality & Tourism Career Pathway System and content, the business partners

will be representative of the Hospitality & Tourism Services related business presence in the

community. They will partner in all aspects of the development and progress, especially the

relevancy of the curriculum. They may in the future provide equipment and materials. Currently the

business partners are providing guest speakers for the Career Investigation courses and are hosting

field trips. They are providing a work site for job shadowing.

Business and education partners have and will continue to work toward consensus in developing

and affirming the Tourism & Hospitality curriculum within the Hospitality & Tourism Career

Pathway at the high school level. The standards and certification requirements were developed

through consultation with business partners.

IX. ARTICULATION AND TECH PREP

The purpose of the articulation component of Tech Prep is to provide linkages among the high

schools in American Samoa and American Samoa Community College (ASCC) which assist all

students in making a smooth transition from one level to another.

Articulation focuses on creating a smooth transition from the secondary school to a post-secondary

setting or the work force. It also facilitates lateral transfer of students between high schools. This

component involves identification of articulation linkage points, establishment of teams to link

secondary and post-secondary component of the Tech Prep program, and the creation of sequential

courses of study for all students.

The development of the Vocational Course Guides is the first step in articulating high school and

community college curriculum. The Memorandum of Understanding (MOU) has been signed

signifying the intent to articulate vocational high school courses with correlating technical

community college courses. It is the intent for high school vocational students mastering the

competencies and standards equal to those in certain courses at the community college through

testing, portfolios or competency certificates to be awarded credit upon successful admission and

performance at the community college. In this way, the standards for high school vocational

programs will be improved, students will be rewarded for their work and students will have an

improved method for transitioning from high school, to community college, to work.. The outcome

will be:

coordination of instructional content between secondary and postsecondary courses and among

high school courses

sequential courses of high school study which better prepare student for postsecondary

programs or employment after high school

dual enrollment in vocational/technical and academic courses

X. COMMUNITY COLLEGE CONNECTIONS

American Samoa Community College (ASCC) was founded in 1970 to provide post-secondary

education opportunities in the liberal arts, teacher training, vocational-technical education and

general education to the residents of American Samoa. As a Land Grant Institution, the American


Samoa Community College provides two-year transferable programs in general education,

vocational-technical training as well as programs in Samoan and Pacific Studies, Adult Education

and literacy.

ASCC is granted full accreditation by the Western Association of Schools and Colleges and the

Accrediting Commission of Community and Junior Colleges.

Connections will be built from American Samoa High schools to ASCC through vertical integration

of the academic courses as the Tourism & Hospitality Pathway System is developed. Other

Hospitality & Tourism Pathways such as Education will be aligned with the 2 year program on

teacher preparation already in place at ASCC.

ENTRANCE REQUIREMENTS Admission is open to all that can profit from instruction at ASCC provided they meet the following

conditions:

The student is a legal resident of American Samoa.

The student is a high school graduate, General Education Diploma recipient, bears an U.S.

Military Form 214 or is at least 18 ears of age.

The student is admitted under the special admission policy for high school seniors.

DEGREES AND CERTIFICATES

ASCC offers the Associate of Science Degree (AS) and the Associate of Arts Degree (AA) and

Certificates of Proficiency.

The Associate of Science (AS) degree is awarded to students successfully completing a

program of occupational, technical, professional and general education courses. The purpose

of the Associate of Science degree program is to prepare students for employment and/or to

continue education in their prospective field of interest. Students graduating with an Associate

of Science degree must meet the following requirements:

1. Complete general graduation requirements.

2. Complete general education requirements.

3. Complete program requirements.

4. Meet the residency requirements of 15 credits toward program be completed at ASCC.

A minimum of 60 credit hours is required for the Associate of Science degree.

The Associate of Arts (AA) degree provides developing and understanding in the content and

methodology of the major genres of study, awareness of the traditional cultural aspects of

Samoa and the Pacific region and preparation for students planning on continuing their studies

by transferring to a four-year college or university. Students graduating with an Associate of

Arts degree must meet the following requirements:

1. Complete general graduation requirements.

2. Complete general education requirements

3. Complete program requirements.

4. Meet residency requirements of 15 credits toward program be completed at ASCC.

A minimum of 60 credit hours is required for the Associate of Arts degree.

The Certificate of Proficiency is offered by a number of programs of study and is intended

for the student seeking immediate employment, or students currently working and are seeking

a career upgrade. The general education requirements are comprised of one English and one


Math course specified by the selected program of study. The remaining course requirements

are specified by individual Certificate programs.

A minimum of 30 credit hours is required for a Certificate of Proficiency.

*NOTE: There are presently no certificates or degrees available at the community college for the Hospitality and

Tourism System, however some of the courses in office administration and accounting may apply.

EMPLOYMENT OUTLOOK There will always be a need for Hospitality & Tourism specialty workers. The range of careers that

high school graduates may pursue includes teacher aide, police officer, tour guide, hotel service,

social worker, room attendant, desk clerk, teacher and administrator to name a few. With the

exception of waitresses, room attendants and other clerical jobs, further training will be required at a

two-year, four-year or graduate institution. Employers will be looking for employees who are

responsible, reliable, who are genuinely dedicated to help people, and are able to relate to

colleagues and visitors.

Characteristics of Successful Hospitality & Tourism Students

Students with the most likelihood of having a fulfilling and successful career in the Hospitality &

Tourism area should like:

Working with people

Working with processes and techniques

Helping people

Students in the Hospitality & Tourism program should be able to:

Communicate effectively

Work effectively with others

Evaluate information based on personal judgement or measurable standards

Perform a variety of duties that may change frequently

Use logical, step-by-step procedures in their work

SUMMARY

The Hospitality & Tourism Pathway combines high-level academics and career skills with a real-

life context for learning that maximizes students’ present and future academic and career success.

Career content instruction strengthens

Vocational and academic integration and teamwork among teachers and students

Partnerships between education, the family, community and business and industry

Acquisition of career goals and skills for both additional education and the workplace

Everyone benefits:

Students are more motivated, learn more, are able to apply what they learn and feel connected

to the world around them


Parents become part of the process as a contributing member of the team that helps their

students make good career choices based on academic and field experiences

Teachers learn new teaching strategies and work collaboratively developing curriculum and

projects with employers, parents and other colleagues

Employers become contributors to the curriculum, provide meaningful work experiences

related to that curriculum, and will be able to reap the benefits of an improved work force of

the future.


HOSPITALITY & TOURISM CAREER PATHWAY

ACKNOWLEDGMENTS

The following persons contributed to the information presented in this Guide and are gratefully

acknowledged for their expertise:

Dr. Katherine Manley, NOCTI Consultant

Lam Yuen, STW Chairman

Dr. Jessie Teddlie, CETA Consultant

Dr. Harry Drier, CETA President

Dr. Belinda McCharen, Assoc. Supt, DOE. Oklahoma

Moana Purcell, Department of Human Resources STW/ WIA Youth Coordinator

Local business and industry volunteers who developed the curriculum standards and certification

tests with Dr. Manley

Tourism Minnie Tuia, Pacific Develop Corp.

Clair Reid, Tourism Office

Amio Mavaega-Luvu, Small Bus. Development Ctr, ASCC

Epi Suafo’a, National Park of AS

Tisa Fa’amuli, Tisa’s Barefoot Bar

Richard Wight, Future Visions B&B

Joyce M. Reinke, CETA Consultant and Editor of this Guide

4/2001

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