Official Site of The State of New Jersey
The hospitality and tourism career cluster prepares for careers related to the management, marketing, and operations of restaurants and other food services, lodging, attractions, recreation events, and travel related services.
Career Pathways
- Lodging
- Recreation, Amusement and Attractions
- Restaurants and Food/Beverage Services
- Travel and Tourism
As stated in the New Jersey Perkins V State Plan, career and technical education programs of study must support career pathways meeting two out of the following three criteria, high-wage, high-skill, and in-demand occupations. The following CIP codes from the National Center for Education Statistics (NCES) have been identified as meeting these requirements at the state level.
| CIP Code | Program Name | Definition |
|---|---|---|
| 12.0501 | Baking and Pastry Arts/Baker/Pastry Chef | A program that prepares individuals to serve as professional bakers and pastry specialists in restaurants or other commercial baking establishments. Includes instruction in bread and pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and marketing operations, and counter display and service. |
| 12.0500 | Cooking and Related Culinary Arts, General | A program that focuses on the general study of the cooking and related culinary arts, and that may prepare individuals for a variety of jobs within the food service industry. Includes instruction in food preparation, cooking techniques, equipment operation and maintenance, sanitation and safety, communication skills, applicable regulations, and principles of food service management. |
| 12.0503 | Culinary Arts/Chef Training | A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques. |
| 12.0509 | Culinary Science/Culinology | A program that focuses on the blending of food science and the culinary arts and that prepares individuals to work as research chefs and related research and development positions in the food industry. Includes instruction in culinary arts, food chemistry, food safety and quality, food processing, nutrition, and business management. |
| 12.0505 | Food Prep./Professional Cooking/Kitchen Assist. | A program that prepares individuals to serve under the supervision of chefs and other food service professionals as kitchen support staff and commercial food preparation workers. Includes instruction in kitchen organization and operations, sanitation and quality control, basic food preparation and cooking skills, kitchen and kitchen equipment maintenance, and quantity food measurement and monitoring. |
| 52.0901 | Hospitality Administration/Management, General | A program that prepares individuals to serve as general managers and directors of hospitality operations on a system-wide basis, including both travel arrangements and promotion and the provision of traveler facilities. Includes instruction in principles of operations in the travel and tourism, hotel and lodging facilities, food services, and recreation facilities industries; hospitality marketing strategies; hospitality planning; management and coordination of franchise and unit operations; business management; accounting and financial management; hospitality transportation and logistics; and hospitality industry policies and regulations. |
| 52.1910 | Hospitality and Recreation Marketing Operations | A program that prepares individuals to provide marketing services in the hospitality and leisure fields. Includes instruction in hospitality operations, customer sales and assistance operations and techniques, telephone operations, basic office management, retail sports, recreation equipment, food and beverage. |
| 52.0904 | Hotel/Motel Administration/Management | A program that prepares individuals to manage operations and facilities that provide lodging services to the traveling public. Includes instruction in hospitality industry principles; supplies purchasing, storage and control; hotel facilities design and planning; hospitality industry law; personnel management and labor relations; financial management; marketing and sales promotion; convention and event management; front desk operations; and applications to specific types of hotels and motel operations. |
| 52.0909 | Hotel, Motel, and Restaurant Management | An instructional program that prepares individuals to manage operations and facilities that provide food and/or lodging services to the traveling public. Includes instruction in hospitality industry principles; supplies purchasing, storage, and control; hotel and restaurant facilities design and planning; hospitality industry law; personnel management and labor relations; financial management; facilities management; marketing and sale promotion strategies; convention and event management; front desk operations; and applications to specific types of hotel, motel, and/or restaurant operations. |
| 52.0907 | Meeting and Event Planning | A program that prepares individuals to plan, budget, and implement conferences, meetings, and other special events in the public or private sectors. Includes instruction in principles of meeting and event planning; special event management; budgets and finance; site selection; contracts, vendors, and negotiations; marketing and promotions; food and beverage management; audio-visual basics and meeting technology; and hospitality law. |
| 12.0504 | Restaurant, Culinary and Catering Management/Manager | A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations. |
| 52.0905 | Restaurant/Food Services Management | A program that prepares individuals to plan, manage, and market restaurants, food services in hospitality establishments, food service chains and franchise networks, and restaurant supply operations. Includes instruction in hospitality administration, food services management, wholesale logistics and distribution, franchise operations, business networking, personnel management, culinary arts, business planning and capitalization, food industry operations, marketing and retailing, business law and regulations, finance, and professional standards and ethics. |
| 52.0903 | Tourism and Travel Services Management/Event Planner |
A program that prepares individuals to manage travel-related enterprises and related convention and/or tour services. Includes instruction in travel agency management, tour arranging and planning, convention and event planning, travel industry operations and procedures, tourism marketing and promotion strategies, travel counseling, travel industry law, international and domestic operations, and travel and tourism policy. |
Industry-valued credentials (IVCs) are identified by the New Jersey Department of Labor (NJDOL) as:
- Valued – demanded by employers.
- Portable – skills learned are transferable and provide broad opportunities.
- Stackable – skills learned may lead to opportunities for continuous or advanced training and education.
- Rewarding – lead to higher wages, career advancement and or increased job security.
Obtaining an Industry Valued Credential (IVC) is a method districts can use to meet the requirement that a Program of Study culminates in the attainment of a recognized postsecondary credential. Previously, NJDOE analyzed credentials provided by the New Jersey Department of Labor and aligned them to CIP codes and assigned them a designation of Tier I or Tier II.
- Tier I IVCs were defined as stackable credentials and not eligible to be used as a pathway for Program of Study Status.
- Tier II IVCs were defined as advanced credentials and were eligible to be used as a pathway for Program of Study Status.
In 2024, the NJDOE proposed and gained approval from the Credentials Review Board for an evidence-based submission and review process to enable districts to offer additional IVC to students as a pathway for meeting legislative requirements.
| Certification Name | Organization Name | Credential Status | Applicable CIP Codes |
|---|---|---|---|
|
Certified Hospitality and Tourism Management Professional |
American Hotel & Lodging Educational Institute (AHLEI) |
Tier II |
52.0903 |
|
Hospitality and Tourism Specialist |
American Hotel & Lodging Educational Institute (AHLEI) |
Tier II |
52.0901, 52.0909 |
|
ProStart Certification |
National Restaurant Association |
Tier II |
12.0500, 12.0501, 12.0503, 12.0504, 12.0505 |
|
ServSafe (Food Handler) |
National Restaurant Association |
Tier I |
12.0500, 12.0501, 12.0503, 12.0504, 12.0505 |
|
ServSafe Food Protection Manager Certification |
National Restaurant Association |
Tier II |
12.0500, 12.0501, 12.0503, 12.0504, 12.0505 |
Teachers of CTE Programs of Study must hold the endorsement aligned to the program CIP code. The following table provides the eligible CIP codes in this career cluster and the corresponding CTE endorsement an educator would need to hold to be able to teach courses and the program of study. For more information on endorsements visit the Certification homepage.
| CIP Code | Program Name | CTE Endorsement |
|---|---|---|
| 12.0501 | Baking and Pastry Arts/Baker/Pastry Chef | #4128 Culinary Arts |
| 12.0500 | Cooking and Related Culinary Arts, General | #4128 Culinary Arts |
| 12.0503 | Culinary Arts/Chef Training | #4128 Culinary Arts |
| 12.0509 | Culinary Science/Culinology | #4128 Culinary Arts |
| 12.0505 | Food Prep./Professional Cooking/Kitchen Assist. | #4128 Culinary Arts |
| 52.0901 | Hospitality Administration/Management, General | #4133 Hospitality and Tourism Management |
| 52.1910 | Hospitality and Recreation Marketing Operations | #4133 Hospitality and Tourism Management |
| 52.0904 | Hotel/Motel Administration/Management | #4133 Hospitality and Tourism Management |
| 52.0909 | Hotel, Motel, and Restaurant Management | #4133 Hospitality and Tourism Management |
| 52.0907 | Meeting and Event Planning | #4133 Hospitality and Tourism Management |
| 12.0504 | Restaurant, Culinary and Catering Management/Manager |
|
| 52.0905 | Restaurant/Food Services Management | #4128 Culinary Arts |
| 52.0903 | Tourism and Travel Services Management/Event Planner |
#4133 Hospitality and Tourism Management |