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:
19837
Grade Range:
9, 10, 11, 12
In this lesson, students will review all TEKS for Principles of Hospitality and Tourism, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
Resource ID:
19839
Grade Range:
10, 11, 12
In this lesson, students will review all TEKS for Travel and Tourism Management, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.
Resource ID:
19892
Grade Range:
10, 11, 12
In this lesson, students will investigate the laws, regulations, and the guidelines of ethical behavior in the Hotel Management industry, participate in role-playing scenarios, and demonstrate professional and ethical decision-making in the work…
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:
19890
Grade Range:
10, 11, 12
In this lesson, students will understand the ethical and legal responsibilities in the travel and tourism industry. Students will demonstrate making ethical and professional decisions through role-play and then ask the question, "What would you do?…
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:
19843
Grade Range:
10, 11, 12
In this lesson, the student will research the names and roles of various federal agencies in the travel and tourism industry along with understanding the purpose of a passport, visa and tourist card.
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:
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…
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:
19908
Grade Range:
11, 12
In this lesson, students will compare and contrast chain and franchise lodging operations and describe the various travel accommodations unique to each style of management. Students will investigate full-service and limited-service hotels.
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.