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.
Resource ID:
20065
Grade Range:
9, 10
In this lesson, students will develop an awareness of career opportunities related to the course Introduction to 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.
Resource ID:
20077
Grade Range:
11, 12
In this lesson, students will recognize the programs of study in the Hospitality and Tourism career cluster.
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.
Resource ID:
20063
Grade Range:
11, 12
In this lesson, students will research the various professions within the Food Science Industry.
Resource ID:
20062
Grade Range:
11, 12
In this lesson, students will apply the use of interpersonal skills to accomplish objectives.
Resource ID:
20057
Grade Range:
11, 12
In this lesson, students will discuss safety in the food science lab.
Resource ID:
20025
Grade Range:
11, 12
In this lesson, students will evaluate personal attitudes and work habits that support career retention and advancement.
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.
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.
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.
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…
Resource ID:
20006
Grade Range:
11, 12
In this lesson, students will describe elements, compounds, mixtures, and formulas related to food science.
Resource ID:
20002
Grade Range:
11, 12
In this lesson, students will compare food intoxication and food infection.
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.
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,…
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:
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.
Resource ID:
19916
Grade Range:
11, 12
In this class, students will identify the scientific method.