I wanted students to see that hospitality and tourism are much more than hotels or restaurants, they’re about people, service, and creating experiences. After COVID, I noticed students needed community, practical skills, and opportunities to explore different career paths. The FDRHS Culinary Club during day school started as a fun way to bring students together through food, but it quickly grew into something bigger. It became clear that the heart of the work was hospitality, working as a team, presenting something with care, and serving others. That’s what led me to develop it into a Hospitality and Tourism elective at YABC, so students could connect everyday skills to a global, growing industry. Many of our students are looking for alternatives beyond the traditional college path. They want opportunities that allow them to build real-world skills, gain independence, and enter careers directly. Hospitality and tourism provide them with a professional trade they can take with them anywhere.

In this class, students learn about what makes the hospitality and tourism industry so important, service, teamwork, and creating memorable experiences. They explore customer service, event planning, and travel and tourism concepts, while also gaining hands-on practice through projects like preparing food, setting up events, or designing experiences that put people first. Cooking plays a role because food is central to hospitality, but it’s only part of the bigger picture. Students might plan a themed dining experience, think about how culture influences tourism, or practice presenting themselves professionally, skills that directly translate into real-world opportunities in hotels, travel, restaurants, and beyond.

This elective gives students tools to succeed in life and in future careers. They gain confidence in communicating with others, learn how to work in teams, and practice solving problems in real-world situations, all skills that are in demand in the hospitality and tourism industry. It also shows students that there are many paths to success; whether they want to manage a hotel, work in event planning, enter the culinary field, or explore the travel industry, this class gives them a foundation. On a personal level, it helps students build independence and see themselves as capable of providing service and experiences that make a difference in people’s lives.

Students can join by signing up, there aren’t strict requirements other than interest and commitment. Space may be limited, but the goal is to make the class open and accessible. The elective is designed for anyone curious about exploring hospitality and tourism, even if they’ve never cooked before or don’t have prior experience. The most important thing is a willingness to learn and participate. This class is a doorway for students who want to explore careers in tourism, hospitality management, or culinary arts, while also developing everyday life skills.

My favorite part is watching students realize how broad and exciting hospitality and tourism really are. I love seeing them connect the dots between what we practice in class, like preparing food, setting up a welcoming environment, or planning a simple event, and how those same skills apply in hotels, airlines, cruise ships, travel agencies, and restaurants all over the world. Seeing their pride when they serve something or create an experience for others reminds me why I love teaching this subject. For me, it’s not just about cooking, it’s about giving students the chance to see themselves as professionals in an industry built on service, connection, and opportunity.