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:
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:
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…
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:
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:
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…
Resource ID:
19861
Grade Range:
11, 12
In this lesson, students will identify different types of work that food scientists do and trace the development of the scientific study of food.
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.
Resource ID:
19862
Grade Range:
10, 11, 12
In this lesson, students will determine the importance of and techniques for purchasing, receiving, and storage, in providing safe.
Resource ID:
20115
Grade Range:
11, 12
In this lesson, students will identify historical events and their effect on food and the food service industry Students will also recall information on food service history, research, summarize, and discuss specific food service entrepreneurs, and…
Resource ID:
20114
Grade Range:
9, 10
In this lesson, students will analyze leadership and teamwork skills.
Resource ID:
20113
Grade Range:
11, 12
In this lesson, students evaluates personal attitudes and work habits that support career retention and advancement.
Resource ID:
20111
Grade Range:
11, 12
In this lesson, students will present the portfolio to interested stakeholders.
Resource ID:
20109
Grade Range:
10, 11, 12
In this lesson, students will update a personal career portfolio.
Resource ID:
20107
Grade Range:
10, 11, 12
In this lesson, students will synthesize indigenous ingredients from global cuisine to create innovative dishes.
Resource ID:
20096
Grade Range:
9, 10
In this lesson, students will use verbal and nonverbal communication skills to create, express, and interpret information to establish a positive work environment.
Resource ID:
20092
Grade Range:
11, 12
In this lesson, students will analyze strategies for succeeding at work and identify how to be successful in their careers. In addition, students will evaluate their physical and mental health and describe symptoms of stress as well as how to manage it.