1. 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...
  2. 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...
  3. 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...
  4. 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...
  5. 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...
  6. 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...
  7. 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...
  8. 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...
  9. Scope and Sequence: Advanced Culinary Arts

    • Resource ID: 19421
    • Grade Range: 10, 11, 12
    CTE TEKS - Implemented 2017-2018, adopted in 2015
    Advanced 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...