The aim of Tourism, Hospitality, and Entrepreneurship A30, B30 is to provide students with an understanding of the hospitality industry in Saskatchewan and of the components that make it a successful industry.

Awareness: To become aware of required pre-employment skills necessary within the food service industry.

Business Environment: To respond to learning and change in a business environment that will include decision making, problem solving and a sense of entrepreneurship.

Employability Skills: To develop team-building skills by working cooperatively with others. To acquire certification skills recognized by the food industry for employability.

Personal Management Skills: To promote self-esteem, confidence, and a positive attitude for business.

Communications: To develop effective social and communication skills for business environments.

Business and Entrepreneurship Attitudes: To experience a practical approach to using one's potential and opportunities to initiate ventures based on informed risk-taking.

The Tourism, Hospitality, and Entrepreneurship curriculum enables the student to explore entrepreneurship as it relates to the food service industry. The curriculum is designed to create an awareness of the food service industry and its value to the economy. The course allows students to experience components of the food service industry so that they may become successful intrapreneurs or entrepreneurs within a business. It is important to realize that hospitality means offering good service through food, beverage and accommodation services. The Tourism, Hospitality, and Entrepreneurship curriculum focuses primarily on the areas of food preparation and service within the Food and Beverage sector of the tourism industry. Food and Beverage is the largest sector of the eight tourism (trade) sectors in the province. The Food and Beverage Industry represents the largest part of all present tourism business and experts predict further growth in the future.

Tourism contributes significantly to the province's economy and employment. The industry continues to grow in Saskatchewan and provide opportunities for employment and certified training. Tourism in the province is built upon the unique natural environment, rich history, and the many cultures that help shape the identity of the Saskatchewan people.

In Saskatchewan, hospitality has a style of its own. This has been demonstrated through events such as the Grey Cup, Big Valley Jamboree, Canadian Western Agribition, and other national and international events held in the province. Providing quality guest service and hospitality can mean the difference between success and failure for major events such as these. Effective communication skills, the ability to anticipate and satisfy guest needs, combined with a high standard of professional appearance and behaviours, are basic skills students will need to succeed in Tourism, Hospitality, and Entrepreneurship A30, B30. Offering these courses will provide relevant, practical situations for students to develop and demonstrate these important skills.

Tourism, Hospitality, and Entrepreneurship A30, B30 are designed to create an awareness of the food service industry and develop the spirit of adventure through an entrepreneurial focus. There are two 100 hour courses described in this document -- Tourism, Hospitality, and Entrepreneurship A30 and B30. Students enrolled in the courses will have the opportunity to explore food-related occupations in the hospitality sector of Tourism. The courses involve work study placements at some of the province's hotels, restaurants, private clubs, and other facilities offering food services.

In the Tourism, Hospitality, and Entrepreneurship A30 course, the student will spend 50 hours in the classroom learning principles of food service, communication skills, customer relations skills, and personal management skills as they relate to industry standards. The course includes two industry certification programs: Saskatchewan Best and Foodsafe.

In the remaining 50 hours, students complete a work study component by special arrangement with the employer, student, and the teacher monitor. Depending on the desired outcome for the student and available worksites, the student may complete the work study within one or two worksite placements.

In Tourism, Hospitality, and Entrepreneurship B30, students will spend 50 hours in the classroom focusing on entrepreneurship, trends and issues in the food service industry, employment, business, and post-secondary education and training opportunities.

As in the A30 course, for the remaining 50 hours, students complete a work study component to be determined by arrangement with the employer, student, and the teacher monitor. Depending on the desired outcome for the student and available worksites, the student may complete the work study within one or two worksite placements.

If only THER B30 is being offered, students are required to complete Modules 4 and 5 as part of the THER B30 credit. Module 11 should not be offered if this is the case.