1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  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. Lesson Plan: Anatomy and Physiology Worldwide

    • Resource ID: 12252
    • Grade Range: 11, 12
    In this lesson, students will research healthcare concerns of our global society. Students will also complete a project on the effects of aging on the body.
  12. Lesson Plan: Entrepreneurship in the Health Care Industry

    • Resource ID: 12255
    • Grade Range: 11, 12
    In this lesson, the student will be able to explore these entrepreneurial opportunities by completing a project in which they will organize and create a business.
  13. Lesson Plan: Academic Requirement Research

    • Resource ID: 12258
    • Grade Range: 11, 12
    In this lesson, students will explore requirements for various careers and determine the education and/or training that is needed for those careers.
  14. Lesson Plan: The Digestive System

    • Resource ID: 12402
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will learn to define and describe common terms associated with the digestive system, identify the anatomy of the digestive system, use roots, suffixes, and prefixes to analyze word meanings, and finally research common diseases of the digestive system.
  15. Lesson Plan: Cycle of Infection

    • Resource ID: 12515
    • Grade Range: 9, 10
    In this lesson, students will research various microorganisms and create informational mobiles, and presentation on how specific microorganisms pass through the chain of infection, and investigate common human pathogens.
  16. Lesson Plan: Communication Barriers

    • Resource ID: 12245
    • Grade Range: 11, 12
    In this lesson, students will discuss barriers to communication, and methods to help overcome these barriers. Students will work in pairs to practice communicating with patients.
  17. Lesson Plan: A Language of Its Own

    • Resource ID: 12395
    • Grade Range: 9, 10, 11, 12
    This lesson allows students to be exposed to roots, suffixes, and prefixes as well as medical abbreviations and acronyms. 
  18. Lesson Plan: Eating Disorders

    • Resource ID: 12508
    • Grade Range: 9, 10
    In this lesson, students will be learn to define eating disorders and the harm that each disease does to ones body.
  19. Lesson Plan: Global Infectious Diseases

    • Resource ID: 12531
    • Grade Range: 11, 12
    In this lesson, students learn about infectious diseases that are the leading causes of death worldwide. They also learn to differentiate between emerging and reemerging diseases, analyze common infectious diseases, and examine available technology to combat infectious diseases in developing...
  20. Lesson Plan: Service Learning

    • Resource ID: 12250
    • Grade Range: 11, 12
    In this lesson, students will have an opportunity to develop and participate in a Service Learning Project.