Culinary Arts

Culinary Arts

  • Clusters: Hospitality & Tourism
  • Pathways: Restaurants & Food/Beverage Services
  • Courses: Culinary Arts
  • Grade range: 9, 10, 11, 12, Postsecondary
  • Release date: 12-14-2017
  • Tags: Culinary Arts, Hospitality and Tourism, , Famous Chefs and Entrepreneurs, Food Service Industry, Hygiene, Sanitation, Food Safety, Sanitation Guidelines, Restaurant Management, Food Manager, Cleaning of Cooking Equipment, Food, Food Industry, Food Service, Ethics, Regulations, Laws, Table Settings, Food Service Operations, Customer Service, Dining Concepts, Time Saving, Time Management, Managing Time and Energy, Cooking Equipment, Service, Point-of-Sales Systems, Technology, Restaurant, Food Measurements, Metric System, Baking, Ingredients, Weights, Standardized Recipes, Table Setting, Dining, Service Styles, Hotel Management, Life Balance, Employment Skills, Career Preparation, Communication

Description

Culinary Arts begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. Students can pursue a national sanitation certification or other appropriate industry certifications. This course is offered as a laboratory-based course.
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

Resource ID: 19420 Grade Range: 10, 11, 12
CTE TEKS - Implemented 2017-2018, adopted in 2015 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: History of Culinary Arts

Resource ID: 19842 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will explore famous chefs and entrepreneurs in the food industry to help find out where the interest for food, pastry, and culinary arts began.
Resource ID: 19889 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will research the history of the food industry and the current trends in society that affect the industry today.  Students will investigate and understand the various food service operations and give examples of quality customer service.
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 2: Food Safety and Sanitation

Resource ID: 19893 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will recognize and model professional ethics in the food service industry by role-playing and then answering the question, "What would you do?"  Students will investigate and understand the laws and regulations associated with owning and operating a food service business.
Resource ID: 19944 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students evaluate and determine equipment, ingredients, and procedures used in a professional food setting.
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 3: Workplace Safety

Resource ID: 19893 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will recognize and model professional ethics in the food service industry by role-playing and then answering the question, "What would you do?"  Students will investigate and understand the laws and regulations associated with owning and operating a food service business.
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 4: Applied Reading, Writing, Mathematics, and Science Skills for Food Service

Resource ID: 19774 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will work as a team, and plan, prepare, and present cupcakes for classroom competition. They will also determine recipe cost and nutritional analysis of food items.
Resource ID: 19808 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will relate positive customer service to cashier service and practice and demonstrate using math skills by properly counting back change.
Resource ID: 19809 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will calculate percentages and estimations in practical kitchen situations and prepare a recipe using a standardized recipe.
Resource ID: 19982 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will read and comprehend standardized recipes.
Resource ID: 20015 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will use math skills and convert U.S. to metric measures using formulas in order to precisely measure foods.
Resource ID: 20017 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will use math and science skills in culinary arts. Students will calculate baker's percentage using ingredient weights from standardized recipes.
Resource ID: 20080 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will comprehend a variety of texts such as operations and training manuals.

Unit 5: Commercial Kitchen Equipment

Resource ID: 19812 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will explore the idea of gluten-free food, and understand the concept of gluten, and the people who are intolerant to it.
Resource ID: 19862 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will determine the importance of and techniques for purchasing, receiving, and storage, in providing safe.
Resource ID: 19944 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students evaluate and determine equipment, ingredients, and procedures used in a professional food setting.
Resource ID: 19957 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will explain quality customer service, demonstrate types of table settings, dining, and service skills, and differentiate between service styles.
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 6: Food Preparation Techniques

Resource ID: 19810 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will understand the nutritional value of different types of food, which will assist them as they pursue a career in the food service industry.
Resource ID: 19812 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will explore the idea of gluten-free food, and understand the concept of gluten, and the people who are intolerant to it.
Resource ID: 19862 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will determine the importance of and techniques for purchasing, receiving, and storage, in providing safe.
Resource ID: 19957 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will explain quality customer service, demonstrate types of table settings, dining, and service skills, and differentiate between service styles.
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 7: Food Service

Resource ID: 19774 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will work as a team, and plan, prepare, and present cupcakes for classroom competition. They will also determine recipe cost and nutritional analysis of food items.
Resource ID: 19844 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will understand the importance of food safety and sanitation in Culinary Arts, and in restaurants.
Resource ID: 19862 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will determine the importance of and techniques for purchasing, receiving, and storage, in providing safe.
Resource ID: 19889 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will research the history of the food industry and the current trends in society that affect the industry today.  Students will investigate and understand the various food service operations and give examples of quality customer service.
Resource ID: 19957 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will explain quality customer service, demonstrate types of table settings, dining, and service skills, and differentiate between service styles.
Resource ID: 19958 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will demonstrate types of table setting, dining, and service skills.

Unit 8: Food Service Management Skills

Resource ID: 19759 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will investigate the importance of professionalism and outline the qualities of a professional culinarian and professional chef.
Resource ID: 19808 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will relate positive customer service to cashier service and practice and demonstrate using math skills by properly counting back change.
Resource ID: 19809 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will calculate percentages and estimations in practical kitchen situations and prepare a recipe using a standardized recipe.
Resource ID: 19862 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will determine the importance of and techniques for purchasing, receiving, and storage, in providing safe.
Resource ID: 19992 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students demonstrate knowledge in technology applications appropriate for the food industry. Students will explain and use the point-of-sale systems in various food service operations.
Resource ID: 20080 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will comprehend a variety of texts such as operations and training manuals.
Resource ID: 20017 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will use math and science skills in culinary arts. Students will calculate baker's percentage using ingredient weights from standardized recipes.
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: Technology in Food Service

Resource ID: 19992 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students demonstrate knowledge in technology applications appropriate for the food industry. Students will explain and use the point-of-sale systems in various food service operations.
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: Employability Skills

Resource ID: 19759 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will investigate the importance of professionalism and outline the qualities of a professional culinarian and professional chef.
Resource ID: 19808 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will relate positive customer service to cashier service and practice and demonstrate using math skills by properly counting back change.
Resource ID: 19810 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will understand the nutritional value of different types of food, which will assist them as they pursue a career in the food service industry.
Resource ID: 19825 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will review all TEKS for Culinary Arts, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
Resource ID: 19844 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will understand the importance of food safety and sanitation in Culinary Arts, and in restaurants.
Resource ID: 19893 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will recognize and model professional ethics in the food service industry by role-playing and then answering the question, "What would you do?"  Students will investigate and understand the laws and regulations associated with owning and operating a food service business.
Resource ID: 19934 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will identify steps to time management and analyze time-saving techniques.
Resource ID: 20095 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze communication skills, and identify skills, techniques, and strategies for answering business telephones and taking messages.
Resource ID: 20088 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze the importance of balancing a career, family and leisure activities, use scientific methods to assess stress levels, and implement stress management techniques. Students will also discuss what changes affect a work-life balance.

Unit 11: Leadership Development

Resource ID: 19759 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will investigate the importance of professionalism and outline the qualities of a professional culinarian and professional chef.
Resource ID: 19842 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will explore famous chefs and entrepreneurs in the food industry to help find out where the interest for food, pastry, and culinary arts began.
Resource ID: 19844 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will understand the importance of food safety and sanitation in Culinary Arts, and in restaurants.
Resource ID: 20095 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze communication skills, and identify skills, techniques, and strategies for answering business telephones and taking messages.
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: Food Service Career Development

Resource ID: 19759 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will investigate the importance of professionalism and outline the qualities of a professional culinarian and professional chef.
Resource ID: 19842 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will explore famous chefs and entrepreneurs in the food industry to help find out where the interest for food, pastry, and culinary arts began.
Resource ID: 19844 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will understand the importance of food safety and sanitation in Culinary Arts, and in restaurants.
Resource ID: 20095 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze communication skills, and identify skills, techniques, and strategies for answering business telephones and taking messages.
Resource ID: 19767 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will outline education opportunities available after high school graduation, especially in culinary arts. Students will also evaluate personal job skills, aptitude, and interests with a state recognized assessment program.
Resource ID: 20109 Grade Range: 10, 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will update a personal career portfolio.
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.