Current through Register Vol. 49, No. 13, September 23, 2024
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 part 8700.7600, 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.
