Introduction to Culinary Arts

Introduction to Culinary Arts

  • Clusters: Hospitality & Tourism
  • Pathways: Restaurants & Food/Beverage Services
  • Courses: Introduction to Culinary Arts
  • Grade range: 9, 10, 11, 12, Postsecondary
  • Release date: 12-14-2017
  • Tags: Hospitality and Tourism, Operations of Restaurants, Culinary Arts, Hygiene, Sanitation, Food Safety, Introduction, Hospitality, Food, Food Preparation Principles, Restaurant Operations, Food Service Industry, Professionalism, Ethics, Restaurant Industry, Food Service, Customer Service, Life Balance, Stress-Management, Time-Management, Critical Thinking, Interpersonal Skills, Conflict, Problem Solving, Marketing Plan, Food Venue, Restaurant, Introduction to Culinary Arts, Professional Ethics, Safety

Description

Introduction to Culinary Arts will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills. This is an entry level course for students interested in pursuing a career in the food service industry. This course is offered as a classroom and 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: 19419 Grade Range: 9, 10
CTE TEKS - Implemented 2017-2018, adopted in 2015 Introduction to 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 Food Service

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: Workplace Regulations, Safety, and Sanitation

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: 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: Academic Knowledge and Skills for Food 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 4: Food Preparation Techniques

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: Communication Skills

Resource ID: 19978 Grade Range: 9, 10 Institutional Organization: Stephen F. Austin State University
In this lesson, students will employ critical-thinking and interpersonal skills to resolve conflicts with individuals such as coworkers, customers, clients, and employers.
Resource ID: 20096 Grade Range: 9, 10 Institutional Organization: Stephen F. Austin State University
In this lesson, students will use verbal and nonverbal communication skills to create, express, and interpret information to establish a positive work environment.
Resource ID: 20114 Grade Range: 9, 10 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze leadership and teamwork skills.
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: Quality Customer Service

Resource ID: 19978 Grade Range: 9, 10 Institutional Organization: Stephen F. Austin State University
In this lesson, students will employ critical-thinking and interpersonal skills to resolve conflicts with individuals such as coworkers, customers, clients, and employers.
Resource ID: 20114 Grade Range: 9, 10 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze leadership and teamwork skills.
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: 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 8: Marketing in the Food Service Industry

Resource ID: 20020 Grade Range: 9, 10 Institutional Organization: Stephen F. Austin State University
In this lesson, students will use oral and written communication to effectively develop marketing presentations and other marketing strategies for a restaurant they will create.
Resource ID: 20114 Grade Range: 9, 10 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze leadership and teamwork skills.

Unit 9: Technology in Food Service

Resource ID: 19838 Grade Range: 9, 10 Institutional Organization: Stephen F. Austin State University
In this lesson, students will review all TEKS for Operations of Restaurants, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
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: 19931 Grade Range: 9, 10 Institutional Organization: Stephen F. Austin State University
In this lesson, students will understand the importance of balancing a career, family, and leisure time in the Restaurant Industry.  Students will develop time-management and stress-management strategies to optimize balance in life.
Resource ID: 19978 Grade Range: 9, 10 Institutional Organization: Stephen F. Austin State University
In this lesson, students will employ critical-thinking and interpersonal skills to resolve conflicts with individuals such as coworkers, customers, clients, and employers.
Resource ID: 20114 Grade Range: 9, 10 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze leadership and teamwork skills.
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: Personal Success and Effort

Resource ID: 19931 Grade Range: 9, 10 Institutional Organization: Stephen F. Austin State University
In this lesson, students will understand the importance of balancing a career, family, and leisure time in the Restaurant Industry.  Students will develop time-management and stress-management strategies to optimize balance in life.
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: Leadership Development

Resource ID: 19891 Grade Range: 9, 10 Institutional Organization: Stephen F. Austin State University
In this lesson, students will investigate the legal and ethical responsibilities in the food service industry.  Students will role-play in scenarios and then answer, "What would you do?"  Students will demonstrate professional and ethical decision-making skills in the workplace.
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: Food Service Career Exploration

Resource ID: 19931 Grade Range: 9, 10 Institutional Organization: Stephen F. Austin State University
In this lesson, students will understand the importance of balancing a career, family, and leisure time in the Restaurant Industry.  Students will develop time-management and stress-management strategies to optimize balance in life.
Resource ID: 20020 Grade Range: 9, 10 Institutional Organization: Stephen F. Austin State University
In this lesson, students will use oral and written communication to effectively develop marketing presentations and other marketing strategies for a restaurant they will create.
Resource ID: 20065 Grade Range: 9, 10 Institutional Organization: Stephen F. Austin State University
In this lesson, students will develop an awareness of career opportunities related to the course Introduction to Culinary Arts.
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.