Advanced Culinary Arts (https://www.txcte.org/course-binder/advanced-culinary-arts)

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Advanced Culinary Arts

Cluster/Pathway/Course
Hospitality & Tourism
Restaurants & Food/Beverage Services
Advanced Culinary Arts
Grade Range
9
10
11
12
13
Release Date
12-13-2017
Tags:
Visual Appeal
Culinary Arts
Sustainability
Hospitality and Tourism
Food Management
Plating Food
Food Arrangement
Cuisines
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

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.

View Resource (https://www.txcte.org/resource/scope-and-sequence-advanced-culinary-arts)

Program of Study

Resource ID: 19792
Grade Range: 9, 10, 11, 12, 13

Based on the House Bill 5 Foundation High School Program, the Chef Head Cook program of study within the Hospitality and Tourism Career Cluster® provides helpful information, including the core courses and career-related electives in high school that will help prepare students for their career goals. This document is designed for students, but can also be used by administrators, counselors, teachers, business and industry representatives, and parents.


Program of Study

Resource ID: 19830
Grade Range: 9, 10, 11, 12, 13

Based on the House Bill 5 Foundation High School Program, the Food Beverage Manager program of study within the Hospitality and Tourism Career Cluster® provides helpful information, including the core courses and career-related electives in high school that will help prepare students for their career goals. This document is designed for students, but can also be used by administrators, counselors, teachers, business and industry representatives, and parents.


Program of Study

Resource ID: 19794
Grade Range: 9, 10, 11, 12, 13

Based on the House Bill 5 Foundation High School Program, the Lodging Manager program of study within the Hospitality and Tourism Career Cluster® provides helpful information, including the core courses and career-related electives in high school that will help prepare students for their career goals. This document is designed for students, but can also be used by administrators, counselors, teachers, business and industry representatives, and parents.


Program of Study

Resource ID: 19796
Grade Range: 9, 10, 11, 12, 13

Based on the House Bill 5 Foundation High School Program, the Travel and Tourism program of study within the Hospitality and Tourism Career Cluster® provides helpful information, including the core courses and career-related electives in high school that will help prepare students for their career goals. This document is designed for students, but can also be used by administrators, counselors, teachers, business and industry representatives, and parents.


Unit 1: Workplace Regulations, Safety, and Sanitation Review

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.

View Resource (https://www.txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)

Unit 2: Culinary Nutrition

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.

View Resource (https://www.txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)

Unit 3: Meat and Poultry

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.

View Resource (https://www.txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)

Unit 4: Fish and Shellfish

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.

View Resource (https://www.txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)

Unit 5: Fruits and Vegetables

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.

View Resource (https://www.txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)

Unit 6: Grains

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.

View Resource (https://www.txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)

Unit 7: Herbs, Spices, and Other Dry Goods

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.

View Resource (https://www.txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)

Unit 8: Breads

Resource ID: 19912
Grade Range: 10, 11, 12
Institution: 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.  

View Resource (https://www.txcte.org/resource/lesson-plan-visual-appeal-plating-food)

Unit 8: Breads

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 (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.

View Resource (https://www.txcte.org/resource/review-scope-and-sequence-document-one-or-more-lesson-plans-are-currently-not-available)

Unit 9: Pies, Pastries, and Cookies

Resource ID: 19912
Grade Range: 10, 11, 12
Institution: 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.  

View Resource (https://www.txcte.org/resource/lesson-plan-visual-appeal-plating-food)

Unit 9: Pies, Pastries, and Cookies

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 (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.

View Resource (https://www.txcte.org/resource/review-scope-and-sequence-document-one-or-more-lesson-plans-are-currently-not-available)

Unit 10: Cakes and Decor

Resource ID: 19912
Grade Range: 10, 11, 12
Institution: 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.  

View Resource (https://www.txcte.org/resource/lesson-plan-visual-appeal-plating-food)

Unit 10: Cakes and Decor

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 (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.

View Resource (https://www.txcte.org/resource/review-scope-and-sequence-document-one-or-more-lesson-plans-are-currently-not-available)

Unit 11: Custards, Creams, and Mousse

Resource ID: 19912
Grade Range: 10, 11, 12
Institution: 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.  

View Resource (https://www.txcte.org/resource/lesson-plan-visual-appeal-plating-food)

Unit 11: Custards, Creams, and Mousse

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 (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.

View Resource (https://www.txcte.org/resource/review-scope-and-sequence-document-one-or-more-lesson-plans-are-currently-not-available)

Unit 12: Chocolate, Sugars, Confections, and Sauces

Resource ID: 19912
Grade Range: 10, 11, 12
Institution: 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.  

View Resource (https://www.txcte.org/resource/lesson-plan-visual-appeal-plating-food)

Unit 12: Chocolate, Sugars, Confections, and Sauces

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 (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.

View Resource (https://www.txcte.org/resource/review-scope-and-sequence-document-one-or-more-lesson-plans-are-currently-not-available)

Unit 13: Global Cuisines

Resource ID: 19912
Grade Range: 10, 11, 12
Institution: 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.  

View Resource (https://www.txcte.org/resource/lesson-plan-visual-appeal-plating-food)

Unit 13: Global Cuisines

Resource ID: 20107
Grade Range: 10, 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will synthesize indigenous ingredients from global cuisine to create innovative dishes.

View Resource (https://www.txcte.org/resource/lesson-plan-global-cultures-and-international-cuisines)

Unit 14: Food Costs and Controls

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.

View Resource (https://www.txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)

Unit 15: Sustainability

Resource ID: 19760
Grade Range: 10, 11, 12
Institution: 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.

View Resource (https://www.txcte.org/resource/lesson-plan-back-future-%E2%80%93-introduction-sustainability-food-service)

Unit 16: Employability Skills

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.

View Resource (https://www.txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)

Unit 17: Food Service Career Development

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.

View Resource (https://www.txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)


Source URL: https://www.txcte.org/course-binder/advanced-culinary-arts