Minnesota Administrative Rules

8710.8070 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]

Statutory Authority:

MS s 122A.09; 122A.18

History:

26 SR 700; 30 SR 1054; L 2017 1Sp5 art 12 s 22

Published Electronically:

August 31, 2023