1. Lesson Plan: Careers in Culinary Arts- Connecting Skills, Techniques

    • Resource ID: 19767
    • Grade Range: 10, 11, 12
    In this lesson, students will outline education opportunities available after high school graduation, especially in culinary arts. Students will also evaluate personal job skills, aptitude, and interests with a state recognized assessment program.
  2. Lesson Plan: Classroom Cupcake Wars Competition

    • Resource ID: 19774
    • Grade Range: 10, 11, 12
    In this lesson, students will work as a team, and plan, prepare, and present cupcakes for classroom competition. They will also determine recipe cost and nutritional analysis of food items.
  3. Lesson Plan: Are You a Cook or a Culinarian

    • Resource ID: 19759
    • Grade Range: 10, 11, 12
    In this lesson, students will investigate the importance of professionalism and outline the qualities of a professional culinarian and professional chef.
  4. Lesson Plan: Count It Out! Change Makes Cents

    • Resource ID: 19808
    • Grade Range: 10, 11, 12
    In this lesson, students will relate positive customer service to cashier service and practice and demonstrate using math skills by properly counting back change.
  5. Lesson Plan: Culinary Kitchen Math Calculations

    • Resource ID: 19809
    • Grade Range: 10, 11, 12
    In this lesson, students will calculate percentages and estimations in practical kitchen situations and prepare a recipe using a standardized recipe.
  6. Lesson Plan: Current Trends in the Food Industry - Gluten-Free

    • Resource ID: 19812
    • Grade Range: 10, 11, 12
    In this lesson, students will explore the idea of gluten-free food, and understand the concept of gluten, and the people who are intolerant to it.
  7. Lesson Plan: End of Course Project Options – Culinary Arts

    • Resource ID: 19825
    • Grade Range: 10, 11, 12
    In this lesson, students will review all TEKS for Culinary Arts, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
  8. Lesson Plan: Famous Chefs and Entrepreneurs

    • Resource ID: 19842
    • Grade Range: 10, 11, 12
    In this lesson, students will explore famous chefs and entrepreneurs in the food industry to help find out where the interest for food, pastry, and culinary arts began.
  9. Lesson Plan: Foundations of Safe Food Purchasing, Receiving, and Storage

    • Resource ID: 19862
    • Grade Range: 10, 11, 12
    In this lesson, students will determine the importance of and techniques for purchasing, receiving, and storage, in providing safe.
  10. Lesson Plan: The Balancing Act Managing Careers

    • Resource ID: 19934
    • Grade Range: 10, 11, 12
    In this lesson, students will identify steps to time management and analyze time-saving techniques.
  11. Lesson Plan: Successful Culinary Lab Management Guidelines

    • Resource ID: 19944
    • Grade Range: 10, 11, 12
    In this lesson, students evaluate and determine equipment, ingredients, and procedures used in a professional food setting.
  12. Lesson Plan: Setting Tables with Service and Style

    • Resource ID: 19958
    • Grade Range: 10, 11, 12
    In this lesson, students will demonstrate types of table setting, dining, and service skills.
  13. Lesson Plan: Breaking Down Standardized Recipes

    • Resource ID: 19982
    • Grade Range: 10, 11, 12
    In this lesson, students will read and comprehend standardized recipes.
  14. Lesson Plan: Food Measurement Matters

    • Resource ID: 20015
    • Grade Range: 10, 11, 12
    In this lesson, students will use math skills and convert U.S. to metric measures using formulas in order to precisely measure foods.
  15. Lesson Plan: Using Math and Science for Quality Food

    • Resource ID: 20017
    • Grade Range: 10, 11, 12
    In this lesson, students will use math and science skills in culinary arts. Students will calculate baker's percentage using ingredient weights from standardized recipes.
  16. Lesson Plan: Introductory Lesson Culinary Arts

    • Resource ID: 20080
    • Grade Range: 10, 11, 12
    In this lesson, students will comprehend a variety of texts such as operations and training manuals.
  17. Lesson Plan: Setting the Tone-Table Setting, Dining, and Service

    • Resource ID: 19957
    • Grade Range: 10, 11, 12
    In this lesson, students will explain quality customer service, demonstrate types of table settings, dining, and service skills, and differentiate between service styles.
  18. Lesson Plan: Get That Job! Résumés, Portfolios, and Interview Skills

    • Resource ID: 20109
    • Grade Range: 10, 11, 12
    In this lesson, students will update a personal career portfolio.
  19. 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...

  20. Lesson Plan: Communication and Telephone Strategies

    • Resource ID: 20095
    • Grade Range: 10, 11, 12
    In this lesson, students will analyze communication skills, and identify skills, techniques, and strategies for answering business telephones and taking messages.