1. 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.
  2. 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. 
  3. Medical Terminology

    • Grade Range: 9, 10, 11, 12, Postsecondary
    The Medical Terminology course is designed to introduce students to the structure of medical terms, including prefixes, suffixes, word roots, singular and plural forms, and medical abbreviations. The course allows students to achieve comprehension of medical vocabulary appropriate to medical...
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. Lesson Plan: Breaking Down Standardized Recipes

    • Resource ID: 19982
    • Grade Range: 10, 11, 12
    In this lesson, students will read and comprehend standardized recipes.
  20. Lesson Plan: Point of Sales in Food Service

    • Resource ID: 19992
    • Grade Range: 10, 11, 12
    In this lesson, students demonstrate knowledge in technology applications appropriate for the food industry. Students will explain and use the point-of-sale systems in various food service operations.