Introduction to Culinary Arts
Introduction to Culinary Arts will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills. This is an entry level course for students interested in pursuing a career in the food service industry. This course is offered as a classroom and laboratory-based course.
This binder does not contain all lesson plans for this course. This content can be used with any textbook or instructional materials. If locally adapted, make sure all TEKS are covered.
Resources
Scope and Sequence
Scope and Sequence: Introduction to Culinary Arts
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 unit and the corresponding TEKS are included. This scope and sequence may be adapted or adopted by the local education agency.
View ResourceProgram of Study
Program of Study: Chef Head Cook
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.
Program of Study
Program of Study: Food Beverage Manager
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.
Program of Study
Program of Study: Travel and Tourism
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.
Unit 1: History of Food Service
Lesson plans are currently not available. Review the scope and sequence document and TEKS.
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, for consideration. If published, we will attribute the materials to you.
View ResourceUnit 2: Workplace Regulations, Safety, and Sanitation
Lesson Plan: Food Safety and Sanitation Guidelines
In this lesson, students will understand the importance of food safety and sanitation in Culinary Arts, and in restaurants.
View ResourceUnit 2: Workplace Regulations, Safety, and Sanitation
Review the scope and sequence document. One or more lesson plans are currently not available.
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, for consideration. If published, we will attribute the materials to you.
View ResourceUnit 3: Academic Knowledge and Skills for Food Service
Lesson Plan: Food-service Venues
In this lesson, students will investigate the various types of restaurant services and types in the Hospitality and Tourism Industry and define the elements of each that create interest and appeal to customers. Students will create a model of their perfect restaurant.
Unit 3: Academic Knowledge and Skills for Food Service
Review the scope and sequence document. One or more lesson plans are currently not available.
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, for consideration. If published, we will attribute the materials to you.
View ResourceUnit 4: Food Preparation Techniques
Lesson plans are currently not available. Review the scope and sequence document and TEKS.
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, for consideration. If published, we will attribute the materials to you.
View ResourceUnit 5: Communication Skills
Lesson Plan: Restaurant Shark Tank Project
In this lesson, students will employ critical-thinking and interpersonal skills to resolve conflicts with individuals such as coworkers, customers, clients, and employers.
View ResourceUnit 5: Communication Skills
Lesson Plan: How May I Help You? Communication and Telephone Strategies
In this lesson, students will use verbal and nonverbal communication skills to create, express, and interpret information to establish a positive work environment.
View ResourceUnit 5: Communication Skills
Lesson Plan: Front of the House Leadership and Teamwork
In this lesson, students will analyze leadership and teamwork skills.
View ResourceUnit 5: Communication Skills
Review the scope and sequence document. One or more lesson plans are currently not available.
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, for consideration. If published, we will attribute the materials to you.
View ResourceUnit 6: Quality Customer Service
Lesson Plan: Food-service Venues
In this lesson, students will investigate the various types of restaurant services and types in the Hospitality and Tourism Industry and define the elements of each that create interest and appeal to customers. Students will create a model of their perfect restaurant.
Unit 6: Quality Customer Service
Lesson Plan: Restaurant Shark Tank Project
In this lesson, students will employ critical-thinking and interpersonal skills to resolve conflicts with individuals such as coworkers, customers, clients, and employers.
View ResourceUnit 6: Quality Customer Service
Lesson Plan: Front of the House Leadership and Teamwork
In this lesson, students will analyze leadership and teamwork skills.
View ResourceUnit 6: Quality Customer Service
Review the scope and sequence document. One or more lesson plans are currently not available.
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, for consideration. If published, we will attribute the materials to you.
View ResourceUnit 7: Food Service
Lesson Plan: Food-service Venues
In this lesson, students will investigate the various types of restaurant services and types in the Hospitality and Tourism Industry and define the elements of each that create interest and appeal to customers. Students will create a model of their perfect restaurant.
Unit 7: Food Service
Review the scope and sequence document. One or more lesson plans are currently not available.
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, for consideration. If published, we will attribute the materials to you.
View ResourceUnit 8: Marketing in the Food Service Industry
Lesson Plan: Marketing Strategies For Your Restaurant
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.
View ResourceUnit 8: Marketing in the Food Service Industry
Lesson Plan: Front of the House Leadership and Teamwork
In this lesson, students will analyze leadership and teamwork skills.
View ResourceUnit 9: Technology in Food Service
Lesson Plan: End of Course Project Options – Operations of Restaurants
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.
View ResourceUnit 9: Technology in Food Service
Review the scope and sequence document. One or more lesson plans are currently not available.
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, for consideration. If published, we will attribute the materials to you.
View ResourceUnit 10: Employability Skills
Lesson Plan: The Balancing Act Managing Career and Family in Restaurant Management
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.
View ResourceUnit 10: Employability Skills
Lesson Plan: Restaurant Shark Tank Project
In this lesson, students will employ critical-thinking and interpersonal skills to resolve conflicts with individuals such as coworkers, customers, clients, and employers.
View ResourceUnit 10: Employability Skills
Lesson Plan: Front of the House Leadership and Teamwork
In this lesson, students will analyze leadership and teamwork skills.
View ResourceUnit 10: Employability Skills
Review the scope and sequence document. One or more lesson plans are currently not available.
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, for consideration. If published, we will attribute the materials to you.
View ResourceUnit 11: Personal Success and Effort
Lesson Plan: The Balancing Act Managing Career and Family in Restaurant Management
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.
View ResourceUnit 11: Personal Success and Effort
Review the scope and sequence document. One or more lesson plans are currently not available.
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, for consideration. If published, we will attribute the materials to you.
View ResourceUnit 12: Leadership Development
Lesson Plan: Ethics in Operations of Restaurants
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.
View ResourceUnit 12: Leadership Development
Lesson Plan: Food Safety and Sanitation Guidelines
In this lesson, students will know and understand the importance of professional ethics and legal responsibilities within the food service industry.
Unit 12: Leadership Development
Review the scope and sequence document. One or more lesson plans are currently not available.
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, for consideration. If published, we will attribute the materials to you.
View ResourceUnit 13: Food Service Career Exploration
Lesson Plan: The Balancing Act Managing Career and Family in Restaurant Management
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.
View ResourceUnit 13: Food Service Career Exploration
Lesson Plan: Marketing Strategies For Your Restaurant
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.
View ResourceUnit 13: Food Service Career Exploration
Lesson Plan: Introductory Lesson - Operations of Restaurants
In this lesson, students will develop an awareness of career opportunities related to the course Introduction to Culinary Arts.
View ResourceUnit 13: Food Service Career Exploration
Review the scope and sequence document. One or more lesson plans are currently not available.
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, for consideration. If published, we will attribute the materials to you.
View Resource