Advanced Culinary Arts
Advanced Culinary Arts
- Clusters: Hospitality & Tourism
- Pathways: Restaurants & Food/Beverage Services
- Courses: Advanced Culinary Arts
- Grade range: 9, 10, 11, 12, Postsecondary
- Release date: 12-13-2017
- Tags: Hospitality and Tourism, Culinary Arts, Sustainability, Food Management, Plating Food, Food Arrangement, Cuisines, Visual Appeal
Description
Advanced Culinary Arts will extend content and enhance skills introduced in Culinary Arts by in-depth instruction of industry-driven standards to prepare students for success in higher education, certifications, and/or immediate employment.
This binder does not contain all lesson plans for this course. This content can be used with any textbook or instructional materials. If locally adapted, make sure all TEKS are covered.
Resources
Scope and Sequence
Scope and Sequence: Advanced Culinary Arts
Resource ID: 19421
Grade Range: 10, 11, 12
CTE TEKS - Implemented 2017-2018, adopted in 2015
Advanced Culinary Arts course scope and sequence within the Hospitality and Tourism Career Cluster® summarizes the content to be taught, and one possible order for teaching the units of instruction. A brief description of each unit and the corresponding TEKS are included. This scope and sequence may be adapted or adopted by the local education agency.
Unit 1: Workplace Regulations, Safety, and Sanitation Review
Lesson plans are currently not available. Review the scope and sequence document and TEKS.
Resource ID: CSLP02
Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.
You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.
If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.
Unit 2: Culinary Nutrition
Lesson plans are currently not available. Review the scope and sequence document and TEKS.
Resource ID: CSLP02
Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.
You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.
If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.
Unit 3: Meat and Poultry
Lesson plans are currently not available. Review the scope and sequence document and TEKS.
Resource ID: CSLP02
Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.
You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.
If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.
Unit 4: Fish and Shellfish
Lesson plans are currently not available. Review the scope and sequence document and TEKS.
Resource ID: CSLP02
Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.
You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.
If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.
Unit 5: Fruits and Vegetables
Lesson plans are currently not available. Review the scope and sequence document and TEKS.
Resource ID: CSLP02
Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.
You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.
If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.
Unit 6: Grains
Lesson plans are currently not available. Review the scope and sequence document and TEKS.
Resource ID: CSLP02
Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.
You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.
If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.
Unit 7: Herbs, Spices, and Other Dry Goods
Lesson plans are currently not available. Review the scope and sequence document and TEKS.
Resource ID: CSLP02
Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.
You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.
If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.
Unit 8: Breads
Lesson Plan: Visual Appeal of Plating Food
Resource ID: 19912
Grade Range: 10, 11, 12
Institutional Organization: Stephen F. Austin State University
In this lesson, students will practice the art of plating food in a visually appealing arrangement for customer satisfaction and interest.
Review the scope and sequence document. One or more lesson plans are currently not available.
Resource ID: CSLP01
One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.
You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.
If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.
Unit 9: Pies, Pastries, and Cookies
Lesson Plan: Visual Appeal of Plating Food
Resource ID: 19912
Grade Range: 10, 11, 12
Institutional Organization: Stephen F. Austin State University
In this lesson, students will practice the art of plating food in a visually appealing arrangement for customer satisfaction and interest.
Review the scope and sequence document. One or more lesson plans are currently not available.
Resource ID: CSLP01
One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.
You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.
If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.
Unit 10: Cakes and Decor
Lesson Plan: Visual Appeal of Plating Food
Resource ID: 19912
Grade Range: 10, 11, 12
Institutional Organization: Stephen F. Austin State University
In this lesson, students will practice the art of plating food in a visually appealing arrangement for customer satisfaction and interest.
Review the scope and sequence document. One or more lesson plans are currently not available.
Resource ID: CSLP01
One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.
You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.
If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.
Unit 11: Custards, Creams, and Mousse
Lesson Plan: Visual Appeal of Plating Food
Resource ID: 19912
Grade Range: 10, 11, 12
Institutional Organization: Stephen F. Austin State University
In this lesson, students will practice the art of plating food in a visually appealing arrangement for customer satisfaction and interest.
Review the scope and sequence document. One or more lesson plans are currently not available.
Resource ID: CSLP01
One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.
You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.
If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.
Unit 12: Chocolate, Sugars, Confections, and Sauces
Lesson Plan: Visual Appeal of Plating Food
Resource ID: 19912
Grade Range: 10, 11, 12
Institutional Organization: Stephen F. Austin State University
In this lesson, students will practice the art of plating food in a visually appealing arrangement for customer satisfaction and interest.
Review the scope and sequence document. One or more lesson plans are currently not available.
Resource ID: CSLP01
One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.
You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.
If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.
Unit 13: Global Cuisines
Lesson Plan: Visual Appeal of Plating Food
Resource ID: 19912
Grade Range: 10, 11, 12
Institutional Organization: Stephen F. Austin State University
In this lesson, students will practice the art of plating food in a visually appealing arrangement for customer satisfaction and interest.
Lesson Plan: Global Cultures and International Cuisines
Resource ID: 20107
Grade Range: 10, 11, 12
Institutional Organization: Stephen F. Austin State University
In this lesson, students will synthesize indigenous ingredients from global cuisine to create innovative dishes.
Unit 14: Food Costs and Controls
Lesson plans are currently not available. Review the scope and sequence document and TEKS.
Resource ID: CSLP02
Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.
You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.
If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.
Unit 15: Sustainability
Lesson Plan: Back to the Future – An Introduction to Sustainability in Food Service
Resource ID: 19760
Grade Range: 10, 11, 12
Institutional Organization: Stephen F. Austin State University
In this lesson, students will gain awareness of sustainable practices in the food service industry, with an aim to understand business policies and procedures.
Unit 16: Employability Skills
Lesson plans are currently not available. Review the scope and sequence document and TEKS.
Resource ID: CSLP02
Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.
You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.
If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.
Unit 17: Food Service Career Development
Lesson plans are currently not available. Review the scope and sequence document and TEKS.
Resource ID: CSLP02
Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.
You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.
If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.