1. 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...
  2. 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...
  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. 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...
  5. 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...
  6. 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.
  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: 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.
  9. 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.
  10. 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.
  11. Lesson Plan: Introductory Lesson - Operations of Restaurants

    • Resource ID: 20065
    • Grade Range: 9, 10
    In this lesson, students will develop an awareness of career opportunities related to the course Introduction to Culinary Arts.
  12. Lesson Plan: Back to the Future – An Introduction to Sustainability in Food Service

    • Resource ID: 19760
    • Grade Range: 10, 11, 12
    In this lesson, students will gain awareness of sustainable practices in the food service industry, with an aim to understand business policies and procedures.
  13. Lesson Plan: Food Safety and Sanitation Guidelines - Culinary Arts

    • Resource ID: 20120
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will practice correct hand washing steps, recognize ways to prevent common kitchen accidents, observe how to use a fire extinguisher, outline foodborne illness and the causes, clarify how proper food handling practices can prevent foodborne illness, and analyze the...
  14. Lesson Plan: Customer Service – The Cornerstone of Restaurant Operations

    • Resource ID: 19815
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will outline solutions and improvements to services that impact the customer.
  15. Lesson Plan: Building Teamwork - Food Truck Design Project

    • Resource ID: 19764
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will be provided with opportunities to explore and practice team building skills during the planning, development and presentation of a Food Truck Project using recycled items. Students will be able to make decisions regarding the name, type of food and a marketing slogan...
  16. Lesson Plan: Get That Job! Résumés, Portfolios, and Interview Skills

    • Resource ID: 20109
    • Grade Range: 10, 11, 12
    In this lesson, students will update a personal career portfolio.
  17. Lesson Plan: Foundations of Safe Food Purchasing, Receiving, and Storage

    • Resource ID: 19862
    • Grade Range: 10, 11, 12
    In this lesson, students will determine the importance of and techniques for purchasing, receiving, and storage, in providing safe.
  18. 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.  
  19. Lesson Plan: How May I Help You? Communication and Telephone Strategies

    • Resource ID: 20096
    • Grade Range: 9, 10
    In this lesson, students will use verbal and nonverbal communication skills to create, express, and interpret information to establish a positive work environment.
  20. Lesson Plan: Careers in Culinary Arts- Connecting Skills, Techniques

    • Resource ID: 19767
    • Grade Range: 10, 11, 12
    In this lesson, students will outline education opportunities available after high school graduation, especially in culinary arts. Students will also evaluate personal job skills, aptitude, and interests with a state recognized assessment program.