1. Scope and Sequence: Extended Practicum in Culinary Arts

    • Resource ID: 19423
    • Grade Range: 11, 12

    CTE TEKS - Implemented 2017-2018, adopted in 2015

    Extended 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...

  2. Practicum in Culinary Art/Extended Practicum in Culinary Arts

    • Grade Range: 11, 12

    Extended 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. Extended Practicum in Culinary Arts...

  3. 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...

  4. 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 contain...

  5. 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...

  6. 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...

  7. 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...

  8. 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...

  9. Scope and Sequence: Practicum in Culinary Arts

    • 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...

  10. Lesson Plan: Building Teamwork - Food Truck Design Project

    • Resource ID: 19764
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will be provided with opportunities to explore and practice team building skills during the planning, development and presentation of a Food Truck Project using recycled items. Students will be able to make decisions regarding the name, type of food and a marketing slogan...
  11. Lesson Plan: 21st Century Employability Skills

    • Resource ID: 19757
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will be introduced to skills needed for today’s job market and prepare them to enter the competitive workforce successfully.
  12. Lesson Plan: Adventures in Travel – Planning a Texas Vacation

    • Resource ID: 19758
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will explore local and regional tourism in their area, and develop a cost-effective Texas travel itinerary for various scenarios.
  13. Lesson Plan: Customer Service – The Cornerstone of Restaurant Operations

    • Resource ID: 19815
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will outline solutions and improvements to services that impact the customer.
  14. Lesson Plan: End of Course Project Options – Hospitality Services

    • Resource ID: 19827
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will review all TEKS for Hospitality and Tourism, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
  15. Lesson Plan: End of Course Project Options – Hotel Management

    • Resource ID: 19828
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will review all TEKS for Hotel Management, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
  16. Lesson Plan: End of Course Project Options – Principles of Hospitality and Tourism

    • Resource ID: 19837
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will review all TEKS for Principles of Hospitality and Tourism, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
  17. Lesson Plan: Exploring Careers in Hospitality and Tourism

    • Resource ID: 19841
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will explore careers in the hospitality and tourism industry and research skills, education, abilities, and work activities for a specific career.
  18. Scope and Sequence: Principles of Hospitality and Tourism

    • Resource ID: 19418
    • Grade Range: 9, 10, 11, 12

    CTE TEKS - Implemented 2017-2018, adopted in 2015

    Principles of Hospitality and Tourism 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...

  19. Lesson Plan: The Importance of Customer Service Skills

    • Resource ID: 19922
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will understand the importance of quality customer service by determining ways to provide service that anticipates customers' needs, and creates a successful business in the Hospitality and Tourism Industry. 
  20. Lesson Plan: Travel and Tourism Industry

    • Resource ID: 19928
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will differentiate between the hospitality industry and the tourism industry. Learning about each industry's unique functions, students will have a deeper understanding and a better perspective on choosing their career path.