1. Scope and Sequence: Practicum in Hospitality Services

    • Resource ID: 19428
    • Grade Range: 11, 12
    CTE TEKS - Implemented 2017-2018, adopted in 2015
    Practicum in Hospitality Services 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...
  2. 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...
  3. Practicum in Hospitality Services/Extended Practicum in Hospitality Services

    • Grade Range: 11, 12
    Extended Practicum in Hospitality Services is a unique practicum experience that provides opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Extended Practicum in Hospitality Services...
  4. 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...
  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. 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 contain...
  7. 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...
  8. 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...
  9. 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...
  10. 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...
  11. 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...
  12. 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...
  13. 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...
  14. 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...
  15. 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...
  16. Scope and Sequence: Principles of Hospitality and Tourism

    • Resource ID: 19418
    • Grade Range: 9, 10, 11, 12
    CTE TEKS - Implemented 2017-2018, adopted in 2015
    Principles of Hospitality and Tourism 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...
  17. Scope and Sequence: Introduction to Culinary Arts

    • Resource ID: 19419
    • Grade Range: 9, 10
    CTE TEKS - Implemented 2017-2018, adopted in 2015
    Introduction to 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...
  18. Scope and Sequence: Culinary Arts

    • Resource ID: 19420
    • Grade Range: 10, 11, 12
    CTE TEKS - Implemented 2017-2018, adopted in 2015
    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 unit and the...
  19. Scope and Sequence: Advanced Culinary Arts

    • Resource ID: 19421
    • Grade Range: 10, 11, 12
    CTE TEKS - Implemented 2017-2018, adopted in 2015
    Advanced 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 unit...
  20. 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...