Culinary Arts

CTE TEKS - Implemented 2017-2018, adopted in 2015

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 unit and the corresponding TEKS are included. This scope and sequence may be adapted or adopted by the local education agency.

Based on the House Bill 5 Foundation High School Program, the Chef Head Cook program of study within the Hospitality and Tourism Career Cluster® provides helpful information, including the core courses and career-related electives in high school that will help prepare students for their career goals. This document is designed for students, but can also be used by administrators, counselors, teachers, business and industry representatives, and parents.

Based on the House Bill 5 Foundation High School Program, the Food Beverage Manager program of study within the Hospitality and Tourism Career Cluster® provides helpful information, including the core courses and career-related electives in high school that will help prepare students for their career goals. This document is designed for students, but can also be used by administrators, counselors, teachers, business and industry representatives, and parents.

Based on the House Bill 5 Foundation High School Program, the Competitive Sports Athlete program of study within the Hospitality and Tourism Career Cluster® provides helpful information, including the core courses and career-related electives in high school that will help prepare students for their career goals. This document is designed for students, but can also be used by administrators, counselors, teachers, business and industry representatives, and parents.

Based on the House Bill 5 Foundation High School Program, the Travel and Tourism program of study within the Hospitality and Tourism Career Cluster® provides helpful information, including the core courses and career-related electives in high school that will help prepare students for their career goals. This document is designed for students, but can also be used by administrators, counselors, teachers, business and industry representatives, and parents.

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.

In this lesson, students will research the history of the food industry and the current trends in society that affect the industry today.  Students will investigate and understand the various food service operations and give examples of quality customer service.

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.

In this lesson, students will recognize and model professional ethics in the food service industry by role-playing and then answering the question, "What would you do?"  Students will investigate and understand the laws and regulations associated with owning and operating a food service business.

In this lesson, students evaluate and determine equipment, ingredients, and procedures used in a professional food setting.

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.

In this lesson, students will recognize and model professional ethics in the food service industry by role-playing and then answering the question, "What would you do?"  Students will investigate and understand the laws and regulations associated with owning and operating a food service business.

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.

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.

In this lesson, students will relate positive customer service to cashier service and practice and demonstrate using math skills by properly counting back change.

In this lesson, students will calculate percentages and estimations in practical kitchen situations and prepare a recipe using a standardized recipe.

In this lesson, students will read and comprehend standardized recipes.

In this lesson, students will use math skills and convert U.S. to metric measures using formulas in order to precisely measure foods.

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.

In this lesson, students will comprehend a variety of texts such as operations and training manuals.

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.

In this lesson, students will determine the importance of and techniques for purchasing, receiving, and storage, in providing safe.

In this lesson, students evaluate and determine equipment, ingredients, and procedures used in a professional food setting.

In this lesson, students will explain quality customer service, demonstrate types of table settings, dining, and service skills, and differentiate between service styles.

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.

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.

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.

In this lesson, students will determine the importance of and techniques for purchasing, receiving, and storage, in providing safe.

In this lesson, students will explain quality customer service, demonstrate types of table settings, dining, and service skills, and differentiate between service styles.

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.

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.

In this lesson, students will understand the importance of food safety and sanitation in Culinary Arts, and in restaurants.

In this lesson, students will determine the importance of and techniques for purchasing, receiving, and storage, in providing safe.

In this lesson, students will research the history of the food industry and the current trends in society that affect the industry today.  Students will investigate and understand the various food service operations and give examples of quality customer service.

In this lesson, students will explain quality customer service, demonstrate types of table settings, dining, and service skills, and differentiate between service styles.

In this lesson, students will demonstrate types of table setting, dining, and service skills.

In this lesson, students will investigate the importance of professionalism and outline the qualities of a professional culinarian and professional chef.

In this lesson, students will relate positive customer service to cashier service and practice and demonstrate using math skills by properly counting back change.

In this lesson, students will calculate percentages and estimations in practical kitchen situations and prepare a recipe using a standardized recipe.

In this lesson, students will determine the importance of and techniques for purchasing, receiving, and storage, in providing safe.

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.

In this lesson, students will comprehend a variety of texts such as operations and training manuals.

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.

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.

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.

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.

In this lesson, students will investigate the importance of professionalism and outline the qualities of a professional culinarian and professional chef.

In this lesson, students will relate positive customer service to cashier service and practice and demonstrate using math skills by properly counting back change.

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.

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.

In this lesson, students will understand the importance of food safety and sanitation in Culinary Arts, and in restaurants.

In this lesson, students will identify safety, health and sanitation measures, by practicing sanitation techniques and investigating illnesses and their prevention methods.

In this lesson, students will recognize and model professional ethics in the food service industry by role-playing and then answering the question, "What would you do?"  Students will investigate and understand the laws and regulations associated with owning and operating a food service business.

In this lesson, students will identify steps to time management and analyze time-saving techniques.

In this lesson, students will analyze communication skills, and identify skills, techniques, and strategies for answering business telephones and taking messages.

In this lesson, students will analyze the importance of balancing a career, family and leisure activities, use scientific methods to assess stress levels, and implement stress management techniques. Students will also discuss what changes affect a work-life balance.

In this lesson, students will investigate the importance of professionalism and outline the qualities of a professional culinarian and professional chef.

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.

In this lesson, students will understand the importance of food safety and sanitation in Culinary Arts, and in restaurants.

In this lesson, students will identify safety, health and sanitation measures, by practicing sanitation techniques and investigating illnesses and their prevention methods.

In this lesson, students will analyze communication skills, and identify skills, techniques, and strategies for answering business telephones and taking messages.

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.

In this lesson, students will investigate the importance of professionalism and outline the qualities of a professional culinarian and professional chef.

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.

In this lesson, students will understand the importance of food safety and sanitation in Culinary Arts, and in restaurants.

In this lesson, students will identify safety, health and sanitation measures, by practicing sanitation techniques and investigating illnesses and their prevention methods.

In this lesson, students will analyze communication skills, and identify skills, techniques, and strategies for answering business telephones and taking messages.

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.

In this lesson, students will update a personal career portfolio.

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.