1. Lesson Plan: The Balancing Act Managing A Career and Family

    • Resource ID: 19933
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will analyze the demands of employment in the hospitality and tourism industry. Students will also analyze time-saving techniques and illustrate a 30-day calendar of activities.
  2. Lesson Plan: Technology in the Hospitality and Tourism Industry

    • Resource ID: 19937
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will identify technology equipment use in the hospitality and tourism industry.
  3. Lesson Plan: Be Our Guest - Customer Service Skills in Restaurant and Food Services, and Travel and Tourism

    • Resource ID: 20168
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will understand the importance of customer service in the Hospitality and Tourism Industry, particularly the travel industry and food service industry.  Students will analyze how to anticipate customer needs.
  4. Lesson Plan: Marketing Strategies For Your Restaurant

    • Resource ID: 20020
    • Grade Range: 9, 10
    In this lesson, students will use oral and written communication to effectively develop marketing presentations and other marketing strategies for a restaurant they will create.
  5. Lesson Plan: Food Safety and Sanitation Guidelines - Culinary Arts

    • 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 foodborne illness, and analyze the...
  6. Lesson Plan: Safety and Sanitation Guidelines for Hospitality and Tourism

    • Resource ID: 19974
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will recognize and implement the basics of sanitation and security in the Hospitality and Tourism Industry.
  7. Lesson Plan: Introductory Lesson Principles of Hospitality and Tourism

    • Resource ID: 20067
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will develop an awareness of career opportunities related to the course Principles of Hospitality and Tourism.
  8. Lesson Plan: How May I Help You? Communication and Telephone Strategies

    • 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.
  9. Lesson Plan: Count It Out! Change Makes Cents

    • 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.
  10. Lesson Plan: Culinary Kitchen Math Calculations

    • 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.
  11. Lesson Plan: End of Course Project Options – Operations of Restaurants

    • 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.
  12. Lesson Plan: Food Safety and Sanitation Guidelines

    • 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.
  13. 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...
  14. Lesson Plan: Ethics in Operations of Restaurants

    • 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 decision-making skills in the workplace.
  15. Lesson Plan: The Balancing Act Managing Career and Family in Restaurant Management

    • Resource ID: 19931
    • Grade Range: 9, 10
    In this lesson, students will understand the importance of balancing a career, family, and leisure time in the Restaurant Industry.  Students will develop time-management and stress-management strategies to optimize balance in life.
  16. Lesson Plan: Restaurant Shark Tank Project

    • Resource ID: 19978
    • Grade Range: 9, 10
    In this lesson, students will employ critical-thinking and interpersonal skills to resolve conflicts with individuals such as coworkers, customers, clients, and employers.
  17. Lesson Plan: Breaking Down Standardized Recipes

    • Resource ID: 19982
    • Grade Range: 10, 11, 12
    In this lesson, students will read and comprehend standardized recipes.
  18. Lesson Plan: Food Measurement Matters

    • 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.
  19. Lesson Plan: Using Math and Science for Quality Food

    • Resource ID: 20017
    • Grade Range: 10, 11, 12
    In this lesson, students will use math and science skills in culinary arts. Students will calculate baker's percentage using ingredient weights from standardized recipes.
  20. Lesson Plan: Introductory Lesson Culinary Arts

    • Resource ID: 20080
    • Grade Range: 10, 11, 12
    In this lesson, students will comprehend a variety of texts such as operations and training manuals.