Resource ID:
19816
Grade Range:
9, 10, 11, 12
In this lesson, students will analyze elements of a dining experience and design a multi-media presentation of the same.
Resource ID:
19817
Grade Range:
11, 12
In this lesson, students will demonstrate techniques for working safely and properly in a food science laboratory.
Resource ID:
19823
Grade Range:
11, 12
In this lesson, students will practice and demonstrate appropriate interviewing skills, and rehearse and role-play the interview process.
Resource ID:
19840
Grade Range:
10, 11, 12
In this lesson, students will review all TEKS for Practicum in Hospitality Services, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
Resource ID:
19825
Grade Range:
10, 11, 12
In this lesson, students will review all TEKS for Culinary Arts, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
Resource ID:
19826
Grade Range:
11, 12
In this lesson, students will review all TEKS for Food Science, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
Resource ID:
19827
Grade Range:
9, 10, 11, 12
In this lesson, students will review all TEKS for Hospitality and Tourism, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
Resource ID:
19828
Grade Range:
9, 10, 11, 12
In this lesson, students will review all TEKS for Hotel Management, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
Resource ID:
19836
Grade Range:
11, 12
In this lesson, students will review all TEKS for Practicum in Culinary Arts, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
Resource ID:
19837
Grade Range:
9, 10, 11, 12
In this lesson, students will review all TEKS for Principles of Hospitality and Tourism, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
Resource ID:
19839
Grade Range:
10, 11, 12
In this lesson, students will review all TEKS for Travel and Tourism Management, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
Resource ID:
19892
Grade Range:
10, 11, 12
In this lesson, students will investigate the laws, regulations, and the guidelines of ethical behavior in the Hotel Management industry, participate in role-playing scenarios, and demonstrate professional and ethical decision-making in the work…
Resource ID:
19890
Grade Range:
10, 11, 12
In this lesson, students will understand the ethical and legal responsibilities in the travel and tourism industry. Students will demonstrate making ethical and professional decisions through role-play and then ask the question, "What would you do?…
Resource ID:
19841
Grade Range:
9, 10, 11, 12
In this lesson, students will explore careers in the hospitality and tourism industry and research skills, education, abilities, and work activities for a specific career.
Resource ID:
19842
Grade Range:
10, 11, 12
In this lesson, students will explore famous chefs and entrepreneurs in the food industry to help find out where the interest for food, pastry, and culinary arts began.
Resource ID:
19843
Grade Range:
10, 11, 12
In this lesson, the student will research the names and roles of various federal agencies in the travel and tourism industry along with understanding the purpose of a passport, visa and tourist card.
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.
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.
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…
Resource ID:
20118
Grade Range:
11, 12
In this lesson, students will develop an understanding of the properties of microorganisms that cause food spoilage. Students will also define the difference between food intoxication and food infection, identify the correct handwashing procedures, and…