Grade Range:
9, 10, 11, 12, 13
Resource ID:
19759
Grade Range:
10, 11, 12
In this lesson, students will investigate the importance of professionalism and outline the qualities of a professional culinarian and professional chef.
Resource ID:
19982
Grade Range:
10, 11, 12
In this lesson, students will read and comprehend standardized recipes.
Resource ID:
19767
Grade Range:
10, 11, 12
In this lesson, students will outline education opportunities available after high school graduation, especially in culinary arts. Students will also evaluate personal job skills, aptitude, and interests with a state recognized assessment program.
Resource ID:
19774
Grade Range:
10, 11, 12
In this lesson, students will work as a team, and plan, prepare, and present cupcakes for classroom competition. They will also determine recipe cost and nutritional analysis of food items.
Resource ID:
20095
Grade Range:
10, 11, 12
In this lesson, students will analyze communication skills, and identify skills, techniques, and strategies for answering business telephones and taking messages.
Resource ID:
19808
Grade Range:
10, 11, 12
In this lesson, students will relate positive customer service to cashier service and practice and demonstrate using math skills by properly counting back change.
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:
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:
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:
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:
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:
20109
Grade Range:
10, 11, 12
In this lesson, students will update a personal career portfolio.
Resource ID:
20080
Grade Range:
10, 11, 12
In this lesson, students will comprehend a variety of texts such as operations and training manuals.
Resource ID:
19992
Grade Range:
10, 11, 12
In this lesson, students demonstrate knowledge in technology applications appropriate for the food industry. Students will explain and use the point-of-sale systems in various food service operations.
Resource ID:
19958
Grade Range:
10, 11, 12
In this lesson, students will demonstrate types of table setting, dining, and service skills.
Resource ID:
19944
Grade Range:
10, 11, 12
In this lesson, students evaluate and determine equipment, ingredients, and procedures used in a professional food setting.
Resource ID:
19934
Grade Range:
10, 11, 12
In this lesson, students will identify steps to time management and analyze time-saving techniques.