Resource ID:
20160
Grade Range:
10, 11, 12
In this lesson, students will interpret and use industry standards for principles of budgeting and forecasting to maximize profit and growth.
Resource ID:
19809
Grade Range:
10, 11, 12
In this lesson, students will calculate percentages and estimations in practical kitchen situations and prepare a recipe using a standardized recipe.
Resource ID:
19810
Grade Range:
10, 11, 12
In this lesson, students will understand the nutritional value of different types of food, which will assist them as they pursue a career in the food service industry.
Resource ID:
19811
Grade Range:
10, 11, 12
In this lesson, the student will develop an awareness of cultural diversity and determine its' impact on teamwork, by working with diverse groups of students on various activities.
Resource ID:
19812
Grade Range:
10, 11, 12
In this lesson, students will explore the idea of gluten-free food, and understand the concept of gluten, and the people who are intolerant to it.
Resource ID:
19815
Grade Range:
9, 10, 11, 12
In this lesson, students will outline solutions and improvements to services that impact the customer.
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:
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.
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:
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…