1. Lesson Plan: Managing Your Paycheck in the Food Industry Career

    • Resource ID: 20022
    • Grade Range: 11, 12
    In this lesson, students will apply effective money management and financial planning techniques, and create a personal budget based on a career in the Culinary Arts Industry.
  2. 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...
  3. Travel and Tourism Management

    • Grade Range: 9, 10, 11, 12, Postsecondary
    Travel and Tourism Management incorporates management principles and procedures of the travel and tourism industry as well as destination geography, airlines, international travel, cruising, travel by rail, lodging, recreation, amusements, attractions, and resorts. Employment qualifications and...
  4. Hotel Management

    • Grade Range: 9, 10, 11, 12, Postsecondary
    Hotel Management focuses on the knowledge and skills needed to pursue staff and management positions available in the hotel industry. This in-depth study of the lodging industry includes departments within a hotel such as front desk, food and beverage, housekeeping, maintenance, human resources...
  5. 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...
  6. 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...
  7. Practicum in Hospitality Services

    • Grade Range: 10, 11, 12
    Practicum in Hospitality Services is a unique practicum experience to provide opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Practicum in Hospitality Services integrates academic and...
  8. 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...
  9. 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...
  10. Hospitality Services

    • Grade Range: 9, 10, 11, 12, Postsecondary
    Hospitality Services provides students with the academic and technical preparation to pursue high-demand and high-skill careers in hospitality related industries. The knowledge and skills are acquired within a sequential, standards-based program that integrates hands-on and project-based...
  11. 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.
  12. Lesson Plan: Introduction to Hotel Management

    • Resource ID: 20075
    • Grade Range: 10, 11, 12
    Students will recognize and explain the programs of study in the Hospitality and Tourism career cluster as well as the connection between Career and Technical Education (CTE), the Hospitality and Tourism career cluster, and Hotel Management.
  13. 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.
  14. 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.
  15. 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.  
  16. 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.
  17. Lesson Plan: Hotel Marketing and Communication - The Cornerstones

    • Resource ID: 20098
    • Grade Range: 10, 11, 12
    In this lesson, students will explain the importance of a marketing plan and evaluate various marketing strategies. Students will also create promotional tools and demonstrate proper techniques for using telecommunication equipment.
  18. Lesson Plan: Introduction to Travel and Tourism Management

    • Resource ID: 20064
    • Grade Range: 10, 11, 12
    In this lesson, students are introduced to the Career Cluster, Travel and Tourism Management, and will develop an awareness of career opportunities related to the Travel and Tourism Industry.
  19. 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.  
  20. Lesson Plan: Safety and Sanitation Guidelines for Hospitality Services

    • Resource ID: 19972
    • Grade Range: 11, 12
    In this lesson, students will determine safety and sanitation requirements, and analyze solutions to minimize risks for both issues in the Hospitality Industry.