1. New Teacher Checklist

    • Resource ID: TeacherChecklist
    • Grade Range: 6, 7, 8, 9, 10, 11, 12
    This checklist is designed to guide a new Career and Technical Education (CTE) teacher as the teacher plans for a successful school year. It is a general list of activities that a new teacher might need to plan for and be aware of. This list is not intended to be an all-inclusive or required...
  2. CTE Acronym/Terms

    • Resource ID: Ressource Terms
    • Grade Range: 6, 7, 8, 9, 10, 11, 12
    The purpose of this document is to provide a list of common terms used in Career and Technical Education (CTE) education. Several new CTE teachers come from industry into the classroom, and may not yet be familiar with terms used in CTE classroom or laboratory settings. While this document is...
  3. 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.
  4. 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...
  5. 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...
  6. 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...
  7. 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...
  8. 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...
  9. 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...
  10. 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...
  11. 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...
  12. 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...
  13. 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...
  14. Lesson Plan: Food Safety and Sanitation Guidelines

    • Resource ID: 19844
    • Grade Range: 10, 11, 12
    In this lesson, students will understand the importance of food safety and sanitation in Culinary Arts, and in restaurants.
  15. Lesson Plan: Careers in the Food Industry - Connecting Education

    • Resource ID: 19770
    • Grade Range: 11, 12
    In this lesson, students will outline education opportunities available after high school graduation, especially in the food industry. Students will also evaluate personal job skills, aptitude, and interests with a state recognized assessment program.
  16. 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.
  17. Lesson Plan: End of Course Project Options – Operations of Restaurants

    • Resource ID: 19838
    • Grade Range: 9, 10
    In this lesson, students will review all TEKS for Operations of Restaurants, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
  18. Lesson Plan: Ethics in Operations of Restaurants

    • Resource ID: 19891
    • Grade Range: 9, 10
    In this lesson, students will investigate the legal and ethical responsibilities in the food service industry.  Students will role-play in scenarios and then answer, "What would you do?"  Students will demonstrate professional and ethical decision-making skills in the workplace.
  19. Lesson Plan: The Balancing Act Managing Career and Family in Restaurant Management

    • Resource ID: 19931
    • Grade Range: 9, 10
    In this lesson, students will understand the importance of balancing a career, family, and leisure time in the Restaurant Industry.  Students will develop time-management and stress-management strategies to optimize balance in life.
  20. Lesson Plan: Show Yourself Off - Write a Resume

    • Resource ID: 19950
    • Grade Range: 11, 12
    In this lesson, students will create personal resume to use when searching for a job  and differentiate between chronological and functional resume.