1. 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...

  2. Lesson Plan: Marketing Strategies For Your Restaurant

    • Resource ID: 20020
    • Grade Range: 9, 10
    In this lesson, students will use oral and written communication to effectively develop marketing presentations and other marketing strategies for a restaurant they will create.
  3. Lesson Plan: How May I Help You? Communication and Telephone Strategies

    • Resource ID: 20096
    • Grade Range: 9, 10
    In this lesson, students will use verbal and nonverbal communication skills to create, express, and interpret information to establish a positive work environment.
  4. Lesson Plan: End of Course Project Options – Operations of Restaurants

    • Resource ID: 19838
    • Grade Range: 9, 10
    In this lesson, students will review all TEKS for Operations of Restaurants, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
  5. Lesson Plan: Food Safety and Sanitation Guidelines

    • Resource ID: 19844
    • Grade Range: 10, 11, 12
    In this lesson, students will understand the importance of food safety and sanitation in Culinary Arts, and in restaurants.
  6. Scope and Sequence: Introduction to Culinary Arts

    • Resource ID: 19419
    • Grade Range: 9, 10

    CTE TEKS - Implemented 2017-2018, adopted in 2015

    Introduction to 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...

  7. Lesson Plan: Ethics in Operations of Restaurants

    • Resource ID: 19891
    • Grade Range: 9, 10
    In this lesson, students will investigate the legal and ethical responsibilities in the food service industry.  Students will role-play in scenarios and then answer, "What would you do?"  Students will demonstrate professional and ethical decision-making skills in the workplace.
  8. Lesson Plan: The Balancing Act Managing Career and Family in Restaurant Management

    • Resource ID: 19931
    • Grade Range: 9, 10
    In this lesson, students will understand the importance of balancing a career, family, and leisure time in the Restaurant Industry.  Students will develop time-management and stress-management strategies to optimize balance in life.
  9. Lesson Plan: Restaurant Shark Tank Project

    • Resource ID: 19978
    • Grade Range: 9, 10
    In this lesson, students will employ critical-thinking and interpersonal skills to resolve conflicts with individuals such as coworkers, customers, clients, and employers.
  10. Lesson Plan: Front of the House Leadership and Teamwork

    • Resource ID: 20114
    • Grade Range: 9, 10
    In this lesson, students will analyze leadership and teamwork skills.
  11. Lesson Plan: Introductory Lesson - Operations of Restaurants

    • Resource ID: 20065
    • Grade Range: 9, 10
    In this lesson, students will develop an awareness of career opportunities related to the course Introduction to Culinary Arts.