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. Scope and Sequence: Practicum in Culinary Arts/ Extended Practicum in Culinary Arts

    • Resource ID: 19423
    • Grade Range: 11, 12
    CTE TEKS - Implemented 2017-2018, adopted in 2015
    Practicum in Culinary Arts/ Extended Practicum in Culinary Arts course scope and sequence within the Hospitality and Tourism Career Cluster® summarizes the content to be taught, and one possible order for teaching the units of...
  3. 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...
  4. 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...
  5. 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...
  6. 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...
  7. 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...
  8. Practicum in Culinary Art/Extended Practicum in Culinary Arts

    • Grade Range: 11, 12
    Extended 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. Extended Practicum in Culinary Arts...
  9. 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.
  10. 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.
  11. Lesson Plan: Show Yourself Off - Write a Resume

    • Resource ID: 19953
    • Grade Range: 11, 12
    In this lesson, students will create personal resumes to use when searching for a job.
  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: 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.
  16. Lesson Plan: Pastabilities - The Ins and Outs about Pasta

    • Resource ID: 19998
    • Grade Range: 11, 12
    In this lesson, students will demonstrate food preparation skills used in commercial food service preparations such as breakfast cookery, salads and dressings, soups and sandwiches, stocks and sauces, appetizers, seafood, poultry cookery, meat cookery, pastas and grains, and fruits and vegetables.
  17. Lesson Plan: Maximize Your Job Search with a Career Portfolio

    • Resource ID: 20016
    • Grade Range: 11, 12
    In this lesson, students will complete a professional career portfolio to include items such as an updated resume, documentation of technical skill competencies, licensures or certifications, recognitions, awards and scholarships, community service hours, participation in student and professional...
  18. Lesson Plan: Mama Mia! The Secret is in the Sauce! The Five Mother Sauces

    • Resource ID: 20025
    • Grade Range: 11, 12
    In this lesson, students will evaluate personal attitudes and work habits that support career retention and advancement.
  19. Scope and Sequence: Food Science

    • Resource ID: 19424
    • Grade Range: 11, 12
    CTE TEKS - Implemented 2017-2018, adopted in 2015
    Food Science course scope and sequence within the Hospitality and Tourism Career Cluster® summarizes the content to be taught, and one possible order for teaching the units of instruction. A brief description of each unit and the...
  20. Scope and Sequence: Practicum in Culinary Arts

    • Resource ID: 19422
    • Grade Range: 11, 12
    CTE TEKS - Implemented 2017-2018, adopted in 2015
    Practicum in Culinary Arts course scope and sequence within the Hospitality and Tourism Career Cluster® summarizes the content to be taught, and one possible order for teaching the units of instruction. A brief description of each...