Practicum in Culinary Arts
Practicum in Culinary Arts is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Practicum in Culinary Arts integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fast-changing culinary art based workplace.
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: Practicum in Culinary Arts
CTE TEKS - Implemented 2017-2018, adopted in 2015
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 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
Programs of Study: Hospitality and Tourism
Based on the House Bill 5 Foundation High School Program, the Program of Studies within the Hospitality and Tourism Career Cluster provide helpful information, including the core courses and career-related electives in high school that will help prepare students for their career goals. These documents are designed for students, but can also be used by administrators, counselors, teachers, business and industry representatives, and parents.
Section 1: Pre-Practicum
Lesson Plan: Business Finances in Hospitality and Tourism
In this lesson, students will identify business transactions used in the industry and calculate business math problems.
View ResourceSection 1: Pre-Practicum
Lesson Plan: Careers in the Restaurant Industry - Connecting Education and Employment
In this lesson, students will investigate employment opportunities, including salaries, duties, and work environment in the restaurant industry. They will evaluate safety tips, hazards, and solutions with an interactive web-based training tool.
View ResourceSection 1: Pre-Practicum
Lesson Plan: Empowering Your Job Skills Culinary Arts
In this lesson, students will practice and demonstrate appropriate interviewing skills, and rehearse and role-play the interview process.
View ResourceSection 1: Pre-Practicum
Lesson Plan: Empowering Your Job Skills
If you make it to the interview stage of your job hunt, you are halfway to landing the job. The interview can make or break you in terms of getting the job. A positive first impression is a must. Like your résumé, you need to sell yourself in the interview!
Section 1: Pre-Practicum
Lesson Plan: End of Course Project Options – Practicum in Culinary Arts
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.
View ResourceSection 1: Pre-Practicum
Lesson Plan: The Importance of Communication Skills - You Said What?
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.
View ResourceSection 1: Pre-Practicum
Lesson Plan: What Would You Do? Ethical Behavior Standards Practicum in Culinary Arts
In this lesson, students will relate how personal integrity affects human relations on the job.
View ResourceSection 1: Pre-Practicum
Lesson Plan: Maximize Your Job Search with a Career Portfolio
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 organizations, abstract of key points of the practicum, and practicum supervisor evaluations.
View ResourceSection 1: Pre-Practicum
Lesson Plan: Managing Your Paycheck in the Food Industry Career
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.
View ResourceSection 1: Pre-Practicum
Lesson Plan: Mama Mia! The Secret is in the Sauce! The Five Mother Sauces
In this lesson, students will evaluate personal attitudes and work habits that support career retention and advancement.
View ResourceSection 1: Pre-Practicum
Lesson Plan: Food Service Laws and Regulations
In this lesson, students will investigate and summarize the provisions of the Fair Labor Standards Act in regards to the Food Service Industry.
View ResourceSection 1: Pre-Practicum
Lesson Plan: Iron chef
In this lesson, students will apply the use of interpersonal skills to accomplish objectives.
View ResourceSection 1: Pre-Practicum
Lesson Plan: I Got the Job! Now What?
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.
View ResourceSection 1: Pre-Practicum
Lesson Plan: From the Beginning – A Look Into the History of Food Service
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 listen to other students’ presentations.
View ResourceSection 1: Pre-Practicum
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 ResourceSection 2: TEKS Checklist Components: Practicum in Culinary Arts
Lesson Plan: Business Finances in Hospitality and Tourism
In this lesson, students will identify business transactions used in the industry and calculate business math problems.
View ResourceSection 2: TEKS Checklist Components: Practicum in Culinary Arts
Lesson Plan: Careers in the Restaurant Industry - Connecting Education and Employment
In this lesson, students will investigate employment opportunities, including salaries, duties, and work environment in the restaurant industry. They will evaluate safety tips, hazards, and solutions with an interactive web-based training tool.
View ResourceSection 2: TEKS Checklist Components: Practicum in Culinary Arts
Lesson Plan: Empowering Your Job Skills Culinary Arts
In this lesson, students will practice and demonstrate appropriate interviewing skills, and rehearse and role-play the interview process.
View ResourceSection 2: TEKS Checklist Components: Practicum in Culinary Arts
Lesson Plan: Empowering Your Job Skills
If you make it to the interview stage of your job hunt, you are halfway to landing the job. The interview can make or break you in terms of getting the job. A positive first impression is a must. Like your résumé, you need to sell yourself in the interview!
Section 2: TEKS Checklist Components: Practicum in Culinary Arts
Lesson Plan: End of Course Project Options – Practicum in Culinary Arts
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.
View ResourceSection 2: TEKS Checklist Components: Practicum in Culinary Arts
Lesson Plan: The Importance of Communication Skills - You Said What?
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.
View ResourceSection 2: TEKS Checklist Components: Practicum in Culinary Arts
Lesson Plan: What Would You Do? Ethical Behavior Standards Practicum in Culinary Arts
In this lesson, students will relate how personal integrity affects human relations on the job.
View ResourceSection 2: TEKS Checklist Components: Practicum in Culinary Arts
Lesson Plan: Mama Mia! The Secret is in the Sauce! The Five Mother Sauces
In this lesson, students will evaluate personal attitudes and work habits that support career retention and advancement.
View ResourceSection 2: TEKS Checklist Components: Practicum in Culinary Arts
Lesson Plan: Food Service Laws and Regulations
In this lesson, students will investigate and summarize the provisions of the Fair Labor Standards Act in regards to the Food Service Industry.
View ResourceSection 2: TEKS Checklist Components: Practicum in Culinary Arts
Lesson Plan: Iron chef
In this lesson, students will apply the use of interpersonal skills to accomplish objectives.
View ResourceSection 2: TEKS Checklist Components: Practicum in Culinary Arts
Lesson Plan: I Got the Job! Now What?
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.
View ResourceSection 2: TEKS Checklist Components: Practicum in Culinary Arts
Lesson Plan: From the Beginning – A Look Into the History of Food Service
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 listen to other students’ presentations.
View ResourceSection 2: TEKS Checklist Components: Practicum in Culinary Arts
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 ResourceSection 3: Critical-Thinking and Problem-Solving: Practicum Check-In 1
Lesson Plan: Business Finances in Hospitality and Tourism
In this lesson, students will identify business transactions used in the industry and calculate business math problems.
View ResourceSection 3: Critical-Thinking and Problem-Solving: Practicum Check-In 1
Lesson Plan: End of Course Project Options – Practicum in Culinary Arts
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.
View ResourceSection 3: Critical-Thinking and Problem-Solving: Practicum Check-In 1
Lesson Plan: What Would You Do? Ethical Behavior Standards Practicum in Culinary Arts
In this lesson, students will relate how personal integrity affects human relations on the job.
View ResourceSection 3: Critical-Thinking and Problem-Solving: Practicum Check-In 1
Lesson Plan: Managing Your Paycheck in the Food Industry Career
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.
View ResourceSection 3: Critical-Thinking and Problem-Solving: Practicum Check-In 1
Lesson Plan: Mama Mia! The Secret is in the Sauce! The Five Mother Sauces
In this lesson, students will evaluate personal attitudes and work habits that support career retention and advancement.
View ResourceSection 3: Critical-Thinking and Problem-Solving: Practicum Check-In 1
Lesson Plan: Food Service Laws and Regulations
In this lesson, students will investigate and summarize the provisions of the Fair Labor Standards Act in regards to the Food Service Industry.
View ResourceSection 3: Critical-Thinking and Problem-Solving: Practicum Check-In 1
Lesson Plan: From the Beginning – A Look Into the History of Food Service
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 listen to other students’ presentations.
View ResourceSection 3: Critical-Thinking and Problem-Solving: Practicum Check-In 1
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 ResourceSection 4: Check List Progress and Leadership Activities: Check-In 2
Lesson Plan: Marketing Plan for Business Success in the Food Industry
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.
View ResourceSection 4: Check List Progress and Leadership Activities: Check-In 2
Lesson Plan: Iron chef
In this lesson, students will apply the use of interpersonal skills to accomplish objectives.
View ResourceSection 4: Check List Progress and Leadership Activities: Check-In 2
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 ResourceSection 5: Career Skills and Practicum Culminating Activities
Lesson Plan: Careers in the Restaurant Industry - Connecting Education and Employment
In this lesson, students will investigate employment opportunities, including salaries, duties, and work environment in the restaurant industry. They will evaluate safety tips, hazards, and solutions with an interactive web-based training tool.
View ResourceSection 5: Career Skills and Practicum Culminating Activities
Lesson Plan: Empowering Your Job Skills Culinary Arts
In this lesson, students will practice and demonstrate appropriate interviewing skills, and rehearse and role-play the interview process.
View ResourceSection 5: Career Skills and Practicum Culminating Activities
Lesson Plan: Empowering Your Job Skills
If you make it to the interview stage of your job hunt, you are halfway to landing the job. The interview can make or break you in terms of getting the job. A positive first impression is a must. Like your résumé, you need to sell yourself in the interview!
Section 5: Career Skills and Practicum Culminating Activities
Lesson Plan: The Importance of Communication Skills - You Said What?
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.
View ResourceSection 5: Career Skills and Practicum Culminating Activities
Lesson Plan: Show Yourself Off - Write a Resume
In this lesson, students will create personal resumes to use when searching for a job.
View ResourceSection 5: Career Skills and Practicum Culminating Activities
Lesson Plan: Pastabilities - The Ins and Outs about Pasta
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.
View ResourceSection 5: Career Skills and Practicum Culminating Activities
Lesson Plan: On the Job - Food Service Careers
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.
View ResourceSection 5: Career Skills and Practicum Culminating Activities
Lesson Plan: Maximize Your Job Search with a Career Portfolio
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 organizations, abstract of key points of the practicum, and practicum supervisor evaluations.
View ResourceSection 5: Career Skills and Practicum Culminating Activities
Lesson Plan: Managing Your Paycheck in the Food Industry Career
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.
View ResourceSection 5: Career Skills and Practicum Culminating Activities
Lesson Plan: Iron chef
In this lesson, students will apply the use of interpersonal skills to accomplish objectives.
View ResourceSection 5: Career Skills and Practicum Culminating Activities
Lesson Plan: I Got the Job! Now What?
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.
View ResourceSection 5: Career Skills and Practicum Culminating Activities
Lesson Plan: Get That Job! Resumes, Portfolios and Interview Skills
In this lesson, students will present the portfolio to interested stakeholders.
View ResourceSection 5: Career Skills and Practicum Culminating Activities
Lesson Plan: Fruitful Discoveries
In this lesson, students evaluates personal attitudes and work habits that support career retention and advancement.
View ResourceSection 5: Career Skills and Practicum Culminating Activities
Lesson Plan: From the Beginning – A Look Into the History of Food Service
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 listen to other students’ presentations.
View ResourceSection 5: Career Skills and Practicum Culminating Activities
Lesson Plan: Introduction to Practicum in Culinary Arts
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.
View ResourceSection 5: Career Skills and Practicum Culminating Activities
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