1. Audio/Video Production II

    • Grade Range: 6, 7, 8, 9, 10, 11, 12, Postsecondary
    Building upon the concepts taught in Audio/Video Production, in addition to developing advanced knowledge and skills needed for success in the Arts, Audio/Video Technology, and Communications Career Cluster®, students will be expected to develop an advanced understanding of the industry with...
  2. Audio/Video Production I

    • Grade Range: 6, 7, 8, 9, 10, 11, 12, Postsecondary
    In addition to developing technical knowledge and skills needed for success in the Arts, Audio/Video Technology, and Communications Career Cluster®, students will be expected to develop an understanding of the industry with a focus on pre-production, production, post-production audio, and...
  3. Audio/Video Production I Lab

    • Grade Range: 6, 7, 8, 9, 10, 11, 12, Postsecondary
    In addition to developing technical knowledge and skills needed for success in the Arts, Audio/Video Technology, and Communications Career Cluster®, students will be expected to develop an understanding of the industry with a focus on pre-production, production, and post-production audio and...
  4. Audio/Video Production II Lab

    • Grade Range: 6, 7, 8, 9, 10, 11, 12, Postsecondary
    Building upon the concepts taught in Audio/Video Production, in addition to developing advanced knowledge and skills needed for success in the Arts, Audio/Video Technology, and Communications Career Cluster®, students will be expected to develop an advanced understanding of the industry with...
  5. 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....
  6. Digital Audio Technology II

    • Grade Range: 6, 7, 8, 9, 10, 11, 12, Postsecondary
    Digital Audio Technology II was designed to provide additional opportunities and skill sets for 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, and music production and live sound...
  7. Principles of Arts, Audio/Video Technology, and Communications

    • Grade Range: 6, 7, 8, 9, 10, 11, 12, Postsecondary
    The goal of this course is for the student understands arts, audio/video technology, and communications systems. Within this context, students will be expected to develop an understanding of the various and multifaceted career opportunities in this cluster and the knowledge, skills, and...
  8. 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.
  9. 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.
  10. 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.
  11. 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.  
  12. 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.  
  13. 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. 
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. 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.
  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.