1. Principles of Hospitality and Tourism

    • Grade Range: 9, 10, 11, 12
    Principles of Hospitality and Tourism introduces students to an industry that encompasses lodging, travel and tourism, recreation, amusements, attractions, and food/beverage operations. Students learn knowledge and skills focusing on communication, time management, and customer service that meet...
  2. Practicum in Health Science/Extended Practicum in Health Science

    • Grade Range: 11, 12
    The Extended Practicum in Health Science course is designed to give students practical application of previously studied knowledge and skills. Practicum experiences can occur in a variety of locations appropriate to the nature and level of experience.
    This binder...
  3. Medical Terminology

    • Grade Range: 9, 10, 11, 12, Postsecondary
    The Medical Terminology course is designed to introduce students to the structure of medical terms, including prefixes, suffixes, word roots, singular and plural forms, and medical abbreviations. The course allows students to achieve comprehension of medical vocabulary appropriate to medical...
  4. Practicum in Health Science

    • Grade Range: 11, 12
    The Practicum in Health Science course is designed to give students practical application of previously studied knowledge and skills. Practicum experiences can occur in a variety of locations appropriate to the nature and level of experience.
    This binder does not...
  5. Principles of Health Science

    • Grade Range: 9, 10
    The Principles of Health Science course is designed to provide an overview of the therapeutic, diagnostic, health informatics, support services, and biotechnology research and development systems of the health care industry.
    This binder does not contain all lesson...
  6. World Health Research

    • Grade Range: 9, 10, 11, 12, Postsecondary
    The World Health Research course is designed to examine major world health problems and emerging technologies as solutions to these medical concerns. It is designed to improve students' understanding of the cultural, infrastructural, political, educational, and technological constraints and...
  7. Advanced Culinary Arts

    • Grade Range: 9, 10, 11, 12, Postsecondary
    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...
  8. Culinary Arts

    • Grade Range: 9, 10, 11, 12, Postsecondary
    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...
  9. Hospitality Services

    • Grade Range: 9, 10, 11, 12, Postsecondary
    Hospitality Services provides students with the academic and technical preparation to pursue high-demand and high-skill careers in hospitality related industries. The knowledge and skills are acquired within a sequential, standards-based program that integrates hands-on and project-based...
  10. Introduction to Culinary Arts

    • Grade Range: 9, 10, 11, 12, Postsecondary
    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...
  11. Practicum in Culinary Arts

    • Grade Range: 11, 12
    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...
  12. Practicum in Hospitality Services

    • Grade Range: 10, 11, 12
    Practicum in Hospitality Services is a unique practicum experience to provide opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Practicum in Hospitality Services integrates academic and...
  13. Food Science

    • Grade Range: 9, 10, 11, 12, Postsecondary
    In Food Science, students conduct laboratory and field investigations, use scientific methods during investigations, and make informed decisions using critical thinking and scientific problem solving. Food Science is the study of the nature of foods, the causes of deterioration in food products,...
  14. Travel and Tourism Management

    • Grade Range: 9, 10, 11, 12, Postsecondary
    Travel and Tourism Management incorporates management principles and procedures of the travel and tourism industry as well as destination geography, airlines, international travel, cruising, travel by rail, lodging, recreation, amusements, attractions, and resorts. Employment qualifications and...
  15. Hotel Management

    • Grade Range: 9, 10, 11, 12, Postsecondary
    Hotel Management focuses on the knowledge and skills needed to pursue staff and management positions available in the hotel industry. This in-depth study of the lodging industry includes departments within a hotel such as front desk, food and beverage, housekeeping, maintenance, human resources...
  16. Pre-Planning for Safety in CTE Lab Settings -Using a Prior Walk-Through

    • Resource ID: 15691
    • Grade Range: 6, 7, 8, 9, 10, 11, 12
    Safety in CTE Lab settings is paramount and an important concern for all teachers. In this video Jeff Eichman of ESC 6 provides you with tools on how to pre-plan for safety and create a learning environment that reduces hazards.
  17. CLI Engage

    • Resource ID: ET-CLI
    • Grade Range: 9, 10, 11, 12, Postsecondary
    CLI Engage provides a comprehensive, integrated resources suite that connects professional development (online courses) to classroom implementation (activity collections) and highly targeted data collection and planning (child progress monitoring and teacher observation and goal-setting). Visit...
  18. Scope and Sequence: Principles of Arts, Audio/Video Technology, and Communications

    • Resource ID: 19296
    • Grade Range: 9
    CTE TEKS - Implemented 2017-2018, adopted in 2015
    Principles of Arts, Audio/Video Technology, and Communications June 2017 course scope and sequence within the Arts, A/V Technology, and Communications Career Cluster® summarizes the content to be taught, and one possible order for...
  19. Scope and Sequence: Animation I

    • Resource ID: 19297
    • Grade Range: 10, 11, 12
    CTE TEKS - Implemented 2017-2018, adopted in 2015
    Animation I course scope and sequence within the Arts, A/V Technology, and Communications Career Cluster® summarizes the content to be taught, and one possible order for teaching the units of instruction. A brief description of each...
  20. Scope and Sequence: Animation I Lab

    • Resource ID: 19298
    • Grade Range: 10, 11, 12
    CTE TEKS - Implemented 2017-2018, adopted in 2015
    Animation I Lab course scope and sequence within the Arts, A/V Technology, and Communications Career Cluster® summarizes the content to be taught, and one possible order for teaching the units of instruction. A brief description of...