Application for WMHS Hospitality Management Pathways Program

Program Overview:

The Hospitality Management Program is based on ProStart curriculum, a two-year industry based
restaurant and foodservice program. The goal of this program is to help students gain
fundamental culinary and business skills by applying management and mathematical concepts
relevant to the restaurant, food service and hospitality industry. Students will investigate global
cultures and traditions and their impact on global economy, while researching the travel and
tourism industry and demonstrate workplace safety during which time, they practice teamwork
skills necessary for real world careers. Students will be prepared for the adult working world,
offering them on-the-job experiences before they graduate.

Program Entrance Requirements:

The student must:
• Be a junior or senior by August 2009.
• Have a minimum GAP of 2.5 or special permission from Ms. Gilbert
• Earn and Maintain a 3.0 or higher in all Hospitality Management Classes.
• Must have earned certification in ServSafe and possess a FoodService Managers
license from Montgomery Co. Health Department.

Part A. Complete the following information and submit to Mrs.

Gilbert for approval.
STUDENT’S NAME ID#

Are you a U.S. Citizen? If not, do you have a green card?

What country are you a citizen of?
Address Phone

Student’s Cell Student’s Email

Do you have access to a computer at home? Do you have access to Edline?

Parent’s Name Parent’s Phone:

Home:
Work:
Cell:
What 2 periods are you enrolled in the List all classes enrolled in for next year:
Internship?

Are you employed? If so, where?

Name of Supervisor Employers Address and Phone Number:

 How many hours per week do you work? How many hours did you work in the
summer?

Do you have your own transportation? If not, how do you plan on getting to
work?

Describe your duties at work:

MCPS Hospitality Management Course Fee Outline 2008-09

Reason of Fee Amount of Fee Due Date
Lab Fee, per semester- all $25
courses Sept. 4, 2009
Jan. 29, 2010

ServSafe Exam* $45 Oct. 9, 2009 of the year you are enrolled
in ICC/ProStart 1.
*Must have passed before you are
enrolled in the internship!
ProStart 1 Exam $15 April 15, 2010 if you are registered for ProStart
1
ProStart 2 Exam $15 April 15, 2010 if you are registered for ProStart
2
Additional Supplies Necessary: Optional Items:
• Completer Students are required to keep a class • Chef Coat with Name Embroidered,
portfolio of lessons and pictures of work, both in optional: $20 ($2 more for extended
and out of class. 2” (or larger) View Binder for sizes)****
Portfolio, can be purchased from WM ($3) • Chef’s Pants: $35 ($2 more for extended
• Mandatory. A clean baseball cap ($5.00) or chef’s sizes)****
hat ($10.00)**** that can be left in our classroom • Chef’s Clogs: $18****
for use in foods labs.
• Calendar for semester in portfolio, provided.
• Dexter-Russell Chef Knife: $30****
• Disposable camera to be kept in classroom for •
Dexter-Russell Paring Knife: $20****
individual pictures of student work. •
**ProStart 1 and 2 Workbooks (include
the answer sheet for the exams) $25 each
** ServSafe exam may be taken once with this fee, if you wish to increase your score or need a retake, an
additional charge of $45 for answer sheet applies
*** ProStart Exams may be taken twice for the $15 fee, then an additional $15 will apply.
**** If you decide to compete on the Culinary Team, these supplies will be required.
Part B. Education and References: Use the attached form to ask 2 teachers to write you a
recommendation for the program. Teachers may place the forms in Mrs. Gilbert’s
mailbox after completed.

School Counselor:________________________________________________________

Current GPA: _________ GPA in all Hospitality Management Courses:__________

How would you rate your attendance?_________

Do you have any medical concerns that will affect your attendance?______________
If so, please explain.

Do you have any after school obligations that will interfere with your internship? (Sports,
Clubs, etc.)

PROGRAM COMPLETER MATRIX: Please check all courses successfully completed.

GRADE 9 GRADE 10 GRADE 11 GRADE 12

English English English English
Mathematics: Mathematics: Mathematics: Mathematics:
Algebra 1/ Algebra 2/ Algebra 2/ Precalculus Precalculus/Calculus
Geometry Geometry
Science Science Science Science
Matter & Energy Biology Chemistry Physics
Foreign Language Foreign Language Biotechnology A & B Accounting A & B (Adv.
Tech Credit)
U.S. History Government World History Culinary Essentials
(CE) A & B
Physical Education Health/Elective Software Application by
Design A & B (Tech Credit) 2.0 credits:
Hospitality Management
Food Trends and International Cultures and Internship (400 hours can
Art or Other elective, art is Technology (FT&T) A & B Cuisines (ICC) A & B be obtained after school or
helpful… (Tech. Credit) (Pre-Req. ICC A) on the weekends)
OR OR
International Cultures and Culinary Essentials (CE) A
Cuisines (ICC) A & B (Pre- (Pre-Req. ICC A&B) & B
Req. ICC A) (Pre-Req. CE A)
Part C. Additional Requirements for the Hospitality Management Program
As a student in the Hospitality Management Intern Program, you agree to:
• 400 hours of foodservice/hospitality industry experience.
o This means you need a job/internship in the industry to earn these hours…
150 of the 400 can be earned working in the café.
 Interns are responsible for running the café in Ms. Gilbert’s
absence. As a manager, you will be required to supervise others,
ensure food safety and ensure the customer is well taken care of.
 Must be able to work in the café as needed. A minimum of 10
hours per semester is required.
o Place a copy of your weekly/bi-weekly paycheck stub in your folder with
your work hours highlighted.
• Career Portfolio to share with potential colleges and employers which includes:
o Resume
o Class Syllabus
o Student Profile
o Photos of best work
o Completion of Student Work Experience Checklist
o Employment Agreement Signed
o Scholarship applications
o Other work as outlined in internship class.
• Fees up to date as outlined above. No obligations for Hospitality Management.
• Attend the internship class twice a week or as scheduled. When in the class for
internship, you will be assigned written work as well as housekeeping duties.
Failure to keep up with assignments will result in your removal from the program.
• Work Habits: Interns must demonstrate professional work habits at all times.
o Good attendance
o Proper grooming
o Accuracy
o Orderliness, promptness, maturity
o Proper business etiquette and professionalism, especially when in front of
customers.
o Maintain eligible status in all WMHS classes.
• As the Internship Coordinator, I promise to:
o Work with the MCPS coordinator, ProStart and Maryland Hospitality
Educational Foundation to prepare an individualized student work plan.
o Provide daily supervision or designate someone to do so.
o Work with students and school personnel to monitor student’s academic
progress.
o Coordinate and monitor the internship experience.
o Verify student attendance.
o Evaluate intern on a timely basis.
o Inform the intern, sponsor, and parent about the purposes and policies of
the program.
 o Make regular contact with the employer/internship site to review the
quality of the intern’s development. These contacts may be in the form of
email, phone, or on-site visitation.
• As a parent or guardian of a Hospitality Management Intern, I agree to:
o Reinforce the need for good attendance and the development of good work
habits.
o Assure that the intern has transportation to and from the internship site.
o Provide encouragement and support.
o Maintain contact with the coordinator about any program-related
problems.
o Obtain any insurance covering the student if required by the internship
site.

Part D: Attach an essay describing why you wish to be in our Hospitality Management
Pathway Program. Include your plans for the future, college and career goals as well as
anything you would like me to know about you.

Part E: Academic Credit Policy

The Hospitality Management Internship is a demanding experience requiring
analytical skills and mature judgment, the ability to function independently, written
and oral communication skills, understanding of complex management elements,
and comprehension of new knowledge. The program is a full year and may
necessitate longer hours than a student would ordinarily spend in the classroom.

Part F.
By signing below, you agree you understand all of the requirements of the Hospitality
Management Program, including the curriculum, internship, class fees and additional
supplies necessary for the program.

STUDENT:_________________________________________ DATE:______________

PARENT:_________________________________________ DATE:______________