1. 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...
  2. 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...
  3. 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...
  4. Practicum in Culinary Arts

    • Grade Range: 11, 12
    Practicum in Culinary Arts is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Practicum in Culinary Arts integrates academic and...
  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. Lesson Plan: The Importance of Customer Service Skills

    • Resource ID: 19922
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will understand the importance of quality customer service by determining ways to provide service that anticipates customers' needs, and creates a successful business in the Hospitality and Tourism Industry. 
  7. Lesson Plan: Be Our Guest - Customer Service Skills in Restaurant and Food Services, and Travel and Tourism

    • Resource ID: 20168
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will understand the importance of customer service in the Hospitality and Tourism Industry, particularly the travel industry and food service industry.  Students will analyze how to anticipate customer needs.
  8. Lesson Plan: Safety and Sanitation Guidelines for Hospitality and Tourism

    • Resource ID: 19974
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will recognize and implement the basics of sanitation and security in the Hospitality and Tourism Industry.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Lesson Plan: Setting the Tone-Table Setting, Dining, and Service

    • Resource ID: 19957
    • Grade Range: 10, 11, 12
    In this lesson, students will explain quality customer service, demonstrate types of table settings, dining, and service skills, and differentiate between service styles.
  16. Lesson Plan: Visual Appeal of Plating Food

    • Resource ID: 19912
    • Grade Range: 10, 11, 12
    In this lesson, students will practice the art of plating food in a visually appealing arrangement for customer satisfaction and interest.  
  17. Lesson Plan: The Importance of Communication Skills - You Said What?

    • Resource ID: 19883
    • Grade Range: 11, 12
    In this lesson, students will develop effective professional communication skills, in the areas of verbal, non-verbal,  listening, written and electronic. Students will participate in various activities to apply these communication skills in the Hospitality and Tourism workplace.
  18. Lesson Plan: Marketing Plan for Business Success in the Food Industry

    • Resource ID: 19919
    • Grade Range: 11, 12
    In this lesson, students will develop a marketing plan for a Food Industry business (venue), and understand all of the components of a marketing plan.  
  19. Lesson Plan: On the Job - Food Service Careers

    • Resource ID: 20000
    • Grade Range: 11, 12
    In this lesson, students will analyze future employment opportunities in the Food Service Industry, and identify the various career pathways within traditional and non-traditional food service.
  20. Lesson Plan: Food Service Laws and Regulations

    • Resource ID: 20053
    • Grade Range: 11, 12
    In this lesson, students will investigate and summarize the provisions of the Fair Labor Standards Act in regards to the Food Service Industry.