1. 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...

  2. 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.
  3. 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.
  4. Lesson Plan: Breaking Down Standardized Recipes

    • Resource ID: 19982
    • Grade Range: 10, 11, 12
    In this lesson, students will read and comprehend standardized recipes.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Lesson Plan: Culinary Nutrition

    • Resource ID: 19810
    • Grade Range: 10, 11, 12
    In this lesson, students will understand the nutritional value of different types of food, which will assist them as they pursue a career in the food service industry.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. Scope and Sequence: Culinary Arts

    • Resource ID: 19420
    • Grade Range: 10, 11, 12

    CTE TEKS - Implemented 2017-2018, adopted in 2015

    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...

  18. Lesson Plan: What would you do? Ethics in Culinary Arts

    • Resource ID: 19893
    • Grade Range: 10, 11, 12
    In this lesson, students will recognize and model professional ethics in the food service industry by role-playing and then answering the question, "What would you do?"  Students will investigate and understand the laws and regulations associated with owning and operating a food service business.
  19. Lesson Plan: Where Shall We Eat? Culinary Dining Concepts

    • Resource ID: 19889
    • Grade Range: 10, 11, 12
    In this lesson, students will research the history of the food industry and the current trends in society that affect the industry today.  Students will investigate and understand the various food service operations and give examples of quality customer service.
  20. 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.