1. Lesson Plan: The Importance of Communication Skills - You Said What?

    • Resource ID: 19883
    • Grade Range: 11, 12
    In this lesson, students will develop effective professional communication skills, in the areas of verbal, non-verbal,  listening, written and electronic. Students will participate in various activities to apply these communication skills in the Hospitality and Tourism workplace.
  2. Lesson Plan: What Would You Do? Ethical Behavior Standards Practicum in Culinary Arts

    • Resource ID: 19895
    • Grade Range: 11, 12
    In this lesson, students will relate how personal integrity affects human relations on the job.
  3. Lesson Plan: Marketing Plan for Business Success in the Food Industry

    • Resource ID: 19919
    • Grade Range: 11, 12
    In this lesson, students will develop a marketing plan for a Food Industry business (venue), and understand all of the components of a marketing plan.  
  4. Lesson Plan: Show Yourself Off - Write a Resume

    • Resource ID: 19953
    • Grade Range: 11, 12
    In this lesson, students will create personal resumes to use when searching for a job.
  5. Lesson Plan: On the Job - Food Service Careers

    • Resource ID: 20000
    • Grade Range: 11, 12
    In this lesson, students will analyze future employment opportunities in the Food Service Industry, and identify the various career pathways within traditional and non-traditional food service.
  6. Lesson Plan: Food Service Laws and Regulations

    • 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.
  7. Lesson Plan: Get That Job! Resumes, Portfolios and Interview Skills

    • Resource ID: 20111
    • Grade Range: 11, 12
    In this lesson, students will present the portfolio to interested stakeholders.
  8. Lesson Plan: Pastabilities - The Ins and Outs about Pasta

    • Resource ID: 19998
    • Grade Range: 11, 12
    In this lesson, students will demonstrate food preparation skills used in commercial food service preparations such as breakfast cookery, salads and dressings, soups and sandwiches, stocks and sauces, appetizers, seafood, poultry cookery, meat cookery, pastas and grains, and fruits and vegetables.
  9. Lesson Plan: Maximize Your Job Search with a Career Portfolio

    • Resource ID: 20016
    • Grade Range: 11, 12
    In this lesson, students will complete a professional career portfolio to include items such as an updated resume, documentation of technical skill competencies, licensures or certifications, recognitions, awards and scholarships, community service hours, participation in student and professional...
  10. Lesson Plan: Mama Mia! The Secret is in the Sauce! The Five Mother Sauces

    • Resource ID: 20025
    • Grade Range: 11, 12
    In this lesson, students will evaluate personal attitudes and work habits that support career retention and advancement.
  11. Lesson Plan: Iron chef

    • Resource ID: 20062
    • Grade Range: 11, 12
    In this lesson, students will apply the use of interpersonal skills to accomplish objectives.
  12. Lesson Plan: Introduction to Practicum in Culinary Arts

    • Resource ID: 20070
    • Grade Range: 11, 12
    In this lesson, students will recognize and explain the programs of study in the Hospitality and Tourism career cluster as well as the connection between Career and Technical Education (CTE), the Hospitality and Tourism career cluster, and Culinary Arts.
  13. Lesson Plan: I Got the Job! Now What?

    • 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.
  14. Lesson Plan: Fruitful Discoveries

    • Resource ID: 20113
    • Grade Range: 11, 12
    In this lesson, students evaluates personal attitudes and work habits that support career retention and advancement.
  15. Lesson Plan: From the Beginning – A Look Into the History of Food Service

    • 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 demonstrate effective listening skills as they...
  16. Lesson Plan: Dining Experiences in Hospitality

    • 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.
  17. Scope and Sequence: Practicum in Culinary Arts/ Extended Practicum in Culinary Arts

    • Resource ID: 19423
    • Grade Range: 11, 12
    CTE TEKS - Implemented 2017-2018, adopted in 2015
    Practicum in Culinary Arts/ Extended Practicum in 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...
  18. Lesson Plan: Managing Your Paycheck in the Food Industry Career

    • Resource ID: 20022
    • Grade Range: 11, 12
    In this lesson, students will apply effective money management and financial planning techniques, and create a personal budget based on a career in the Culinary Arts Industry.