Practicum in Culinary Arts

Practicum in Culinary Arts

  • Clusters: Hospitality & Tourism
  • Pathways: Restaurants & Food/Beverage Services
  • Courses: Practicum in Culinary Arts
  • Grade range: 11, 12
  • Release date: 12-14-2017
  • Tags: Hospitality and Tourism, Practicum in Culinary Arts, Employment, Restaurant, Web, Practicum in Hospitality Services, Culinary Arts, Prerequisite Culinary Arts, Food Preparation, Menu Planning, Communication Skills, Work Ethics, Personal Integrity, Ethical Behavior, Business Plan, Marketing Plan, Small Business, Food Venue, Food Service Industry, Traditional and Non Traditional Food Services, Food Industry, Personal Budget, Money Management, Regulations and Laws, Fair Labor Standards Act, History, Food

Description

Practicum in Culinary Arts is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Practicum in Culinary Arts integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fast-changing culinary art based workplace.
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: 19422 Grade Range: 11, 12
CTE TEKS - Implemented 2017-2018, adopted in 2015 Practicum in 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.

Section 1: Pre-Practicum

Resource ID: 19766 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will identify business transactions used in the industry and calculate business math problems.
Resource ID: 19772 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will investigate employment opportunities, including salaries, duties, and work environment in the restaurant industry. They will evaluate safety tips, hazards, and solutions with an interactive web-based training tool.
Resource ID: 19823 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will practice and demonstrate appropriate interviewing skills, and rehearse and role-play the interview process.
Resource ID: 19836 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will review all TEKS for Practicum in Culinary Arts, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
Resource ID: 19883 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will develop effective professional communication skills, in the areas of verbal, non-verbal,  listening, written and electronic. Students will participate in various activities to apply these communication skills in the Hospitality and Tourism workplace.
Resource ID: 19895 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will relate how personal integrity affects human relations on the job.
Resource ID: 20016 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will complete a professional career portfolio to include items such as an updated resume, documentation of technical skill competencies, licensures or certifications, recognitions, awards and scholarships, community service hours, participation in student and professional organizations, abstract of key points of the practicum, and practicum supervisor evaluations.
Resource ID: 20022 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will apply effective money management and financial planning techniques, and create a personal budget based on a career in the Culinary Arts Industry.
Resource ID: 20025 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will evaluate personal attitudes and work habits that support career retention and advancement.
Resource ID: 20053 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will investigate and summarize the provisions of the Fair Labor Standards Act in regards to the Food Service Industry.
Resource ID: 20062 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will apply the use of interpersonal skills to accomplish objectives.
Resource ID: 20092 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze strategies for succeeding at work and identify how to be successful in their careers. In addition, students will evaluate their physical and mental health and describe symptoms of stress as well as how to manage it.
Resource ID: 20115 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will identify historical events and their effect on food and the food service industry Students will also recall information on food service history, research, summarize, and discuss specific food service entrepreneurs, and demonstrate effective listening skills as they listen to other students’ presentations.
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.

Section 2: TEKS Checklist Components: Practicum in Culinary Arts

Resource ID: 19766 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will identify business transactions used in the industry and calculate business math problems.
Resource ID: 19772 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will investigate employment opportunities, including salaries, duties, and work environment in the restaurant industry. They will evaluate safety tips, hazards, and solutions with an interactive web-based training tool.
Resource ID: 19823 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will practice and demonstrate appropriate interviewing skills, and rehearse and role-play the interview process.
Resource ID: 19836 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will review all TEKS for Practicum in Culinary Arts, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
Resource ID: 19883 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will develop effective professional communication skills, in the areas of verbal, non-verbal,  listening, written and electronic. Students will participate in various activities to apply these communication skills in the Hospitality and Tourism workplace.
Resource ID: 19895 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will relate how personal integrity affects human relations on the job.
Resource ID: 20025 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will evaluate personal attitudes and work habits that support career retention and advancement.
Resource ID: 20053 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will investigate and summarize the provisions of the Fair Labor Standards Act in regards to the Food Service Industry.
Resource ID: 20062 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will apply the use of interpersonal skills to accomplish objectives.
Resource ID: 20092 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze strategies for succeeding at work and identify how to be successful in their careers. In addition, students will evaluate their physical and mental health and describe symptoms of stress as well as how to manage it.
Resource ID: 20115 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will identify historical events and their effect on food and the food service industry Students will also recall information on food service history, research, summarize, and discuss specific food service entrepreneurs, and demonstrate effective listening skills as they listen to other students’ presentations.
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.

Section 3: Critical-Thinking and Problem-Solving: Practicum Check-In 1

Resource ID: 19766 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will identify business transactions used in the industry and calculate business math problems.
Resource ID: 19836 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will review all TEKS for Practicum in Culinary Arts, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
Resource ID: 19895 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will relate how personal integrity affects human relations on the job.
Resource ID: 20022 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will apply effective money management and financial planning techniques, and create a personal budget based on a career in the Culinary Arts Industry.
Resource ID: 20025 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will evaluate personal attitudes and work habits that support career retention and advancement.
Resource ID: 20053 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will investigate and summarize the provisions of the Fair Labor Standards Act in regards to the Food Service Industry.
Resource ID: 20115 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will identify historical events and their effect on food and the food service industry Students will also recall information on food service history, research, summarize, and discuss specific food service entrepreneurs, and demonstrate effective listening skills as they listen to other students’ presentations.
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.

Section 4: Check List Progress and Leadership Activities: Check-In 2

Resource ID: 19919 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will develop a marketing plan for a Food Industry business (venue), and understand all of the components of a marketing plan.  
Resource ID: 20062 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will apply the use of interpersonal skills to accomplish objectives.
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.

Section 5: Career Skills and Practicum Culminating Activities

Resource ID: 19772 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will investigate employment opportunities, including salaries, duties, and work environment in the restaurant industry. They will evaluate safety tips, hazards, and solutions with an interactive web-based training tool.
Resource ID: 19823 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will practice and demonstrate appropriate interviewing skills, and rehearse and role-play the interview process.
Resource ID: 19883 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will develop effective professional communication skills, in the areas of verbal, non-verbal,  listening, written and electronic. Students will participate in various activities to apply these communication skills in the Hospitality and Tourism workplace.
Resource ID: 19953 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will create personal resumes to use when searching for a job.
Resource ID: 19998 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will demonstrate food preparation skills used in commercial food service preparations such as breakfast cookery, salads and dressings, soups and sandwiches, stocks and sauces, appetizers, seafood, poultry cookery, meat cookery, pastas and grains, and fruits and vegetables.
Resource ID: 20000 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze future employment opportunities in the Food Service Industry, and identify the various career pathways within traditional and non-traditional food service.
Resource ID: 20016 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will complete a professional career portfolio to include items such as an updated resume, documentation of technical skill competencies, licensures or certifications, recognitions, awards and scholarships, community service hours, participation in student and professional organizations, abstract of key points of the practicum, and practicum supervisor evaluations.
Resource ID: 20022 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will apply effective money management and financial planning techniques, and create a personal budget based on a career in the Culinary Arts Industry.
Resource ID: 20062 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will apply the use of interpersonal skills to accomplish objectives.
Resource ID: 20092 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will analyze strategies for succeeding at work and identify how to be successful in their careers. In addition, students will evaluate their physical and mental health and describe symptoms of stress as well as how to manage it.
Resource ID: 20111 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will present the portfolio to interested stakeholders.
Resource ID: 20113 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students evaluates personal attitudes and work habits that support career retention and advancement.
Resource ID: 20115 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will identify historical events and their effect on food and the food service industry Students will also recall information on food service history, research, summarize, and discuss specific food service entrepreneurs, and demonstrate effective listening skills as they listen to other students’ presentations.
Resource ID: 20070 Grade Range: 11, 12 Institutional Organization: Stephen F. Austin State University
In this lesson, students will recognize and explain the programs of study in the Hospitality and Tourism career cluster as well as the connection between Career and Technical Education (CTE), the Hospitality and Tourism career cluster, and 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.