1. Scope and Sequence: Digital Audio Technology I

    • Resource ID: 19334
    • Grade Range: 9, 10, 11, 12
    CTE TEKS - Implemented 2017-2018, adopted in 2015
    Digital Audio Technology I course scope and sequence within the Arts, A/V Technology, and Communications Career Cluster® summarizes the content to be taught, and one possible order for teaching the units of instruction. A brief...
  2. Digital Audio Technology I

    • Grade Range: 6, 7, 8, 9, 10, 11, 12, Postsecondary
    Digital Audio Technology I was designed to provide students interested in audio production careers such as audio for radio and television broadcasting, audio for video and film, audio for animation and game design, music production and live sound, and additional opportunities and skill sets....
  3. 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.
  4. 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.
  5. 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.  
  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: 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.
  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: 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.
  12. 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.
  13. 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...
  14. 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...
  15. 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...
  16. 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...
  17. Non-Verbal Communication with the use of a Zam

    • Resource ID: 15756
    • Grade Range: 6, 7, 8, 9, 10, 11, 12
    A Zam Communicator is a device that allows a person who has a speech impairment to communicate by spelling out words using a keypad or by pressing on an icon to display a message.  It is specifically designed to be used between patients and medical professionals.  
  18. Universal Design for Learning - Instruction for all Populations in CTE

    • Resource ID: 15760
    • Grade Range: 6, 7, 8, 9, 10, 11, 12
    This video provides an outline of Universal Design for Learning principles useful for working and instructing all students including special populations enrolled in Career and Technical Education (CTE) courses.
  19. The Process of Response to Intervention (RTI)

    • Resource ID: 15758
    • Grade Range: 6, 7, 8, 9, 10, 11, 12
    Response to Intervention (RTI) is an approach which is used to identify and support students with learning and behavior needs.  In this video, the process as well as the benefits of RTI are described.
  20. Reauthorization of the Elementary and Secondary Education Act (ESEA)

    • Resource ID: 15672
    • Grade Range: 6, 7, 8, 9, 10, 11, 12
    This video discusses the reauthorization of the Elementary and Secondary Education Act (ESEA) and how teachers are impacted.  ESEA was reauthorized in 2015 as the Every Student Succeeds Act by President Barack Obama.