Practicum in Culinary Arts

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.

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

In this lesson, students will identify business transactions used in the industry and calculate business math problems.

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.

In this lesson, students will practice and demonstrate appropriate interviewing skills, and rehearse and role-play the interview process.

If you make it to the interview stage of your job hunt, you are halfway to landing the job. The interview can make or break you in terms of getting the job. A positive first impression is a must. Like your résumé, you need to sell yourself in the interview!

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.

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.

In this lesson, students will relate how personal integrity affects human relations on the job.

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.

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.

In this lesson, students will evaluate personal attitudes and work habits that support career retention and advancement.

In this lesson, students will investigate and summarize the provisions of the Fair Labor Standards Act in regards to the Food Service Industry.

In this lesson, students will apply the use of interpersonal skills to accomplish objectives.

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.

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.

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.

In this lesson, students will identify business transactions used in the industry and calculate business math problems.

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.

In this lesson, students will practice and demonstrate appropriate interviewing skills, and rehearse and role-play the interview process.

If you make it to the interview stage of your job hunt, you are halfway to landing the job. The interview can make or break you in terms of getting the job. A positive first impression is a must. Like your résumé, you need to sell yourself in the interview!

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.

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.

In this lesson, students will relate how personal integrity affects human relations on the job.

In this lesson, students will evaluate personal attitudes and work habits that support career retention and advancement.

In this lesson, students will investigate and summarize the provisions of the Fair Labor Standards Act in regards to the Food Service Industry.

In this lesson, students will apply the use of interpersonal skills to accomplish objectives.

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.

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.

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.

In this lesson, students will identify business transactions used in the industry and calculate business math problems.

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.

In this lesson, students will relate how personal integrity affects human relations on the job.

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.

In this lesson, students will evaluate personal attitudes and work habits that support career retention and advancement.

In this lesson, students will investigate and summarize the provisions of the Fair Labor Standards Act in regards to the Food Service Industry.

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.

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.

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.  

In this lesson, students will apply the use of interpersonal skills to accomplish objectives.

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.

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.

In this lesson, students will practice and demonstrate appropriate interviewing skills, and rehearse and role-play the interview process.

If you make it to the interview stage of your job hunt, you are halfway to landing the job. The interview can make or break you in terms of getting the job. A positive first impression is a must. Like your résumé, you need to sell yourself in the interview!

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.

In this lesson, students will create personal resumes to use when searching for a job.

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.

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.

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.

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.

In this lesson, students will apply the use of interpersonal skills to accomplish objectives.

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.

In this lesson, students will present the portfolio to interested stakeholders.

In this lesson, students evaluates personal attitudes and work habits that support career retention and advancement.

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.

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.

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.