Culinary Arts
Culinary Arts begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. Students can pursue a national sanitation certification or other appropriate industry certifications. This course is offered as a 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: 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.
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: Competitive Sports Athlete
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.
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 Culinary Arts
Lesson Plan: Famous Chefs and Entrepreneurs
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.
View ResourceUnit 1: History of Culinary Arts
Lesson Plan: Where Shall We Eat? Culinary Dining Concepts
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.
View ResourceUnit 1: History of 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 ResourceUnit 2: Food Safety and Sanitation
Lesson Plan: What would you do? Ethics in Culinary Arts
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.
View ResourceUnit 2: Food Safety and Sanitation
Lesson Plan: Successful Culinary Lab Management Guidelines
In this lesson, students evaluate and determine equipment, ingredients, and procedures used in a professional food setting.
View ResourceUnit 2: Food 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: Workplace Safety
Lesson Plan: What would you do? Ethics in Culinary Arts
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.
View ResourceUnit 3: Workplace Safety
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: Applied Reading, Writing, Mathematics, and Science Skills for Food Service
Lesson Plan: Classroom Cupcake Wars Competition
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.
View ResourceUnit 4: Applied Reading, Writing, Mathematics, and Science Skills for Food Service
Lesson Plan: Count It Out! Change Makes Cents
In this lesson, students will relate positive customer service to cashier service and practice and demonstrate using math skills by properly counting back change.
View ResourceUnit 4: Applied Reading, Writing, Mathematics, and Science Skills for Food Service
Lesson Plan: Culinary Kitchen Math Calculations
In this lesson, students will calculate percentages and estimations in practical kitchen situations and prepare a recipe using a standardized recipe.
View ResourceUnit 4: Applied Reading, Writing, Mathematics, and Science Skills for Food Service
Lesson Plan: Breaking Down Standardized Recipes
In this lesson, students will read and comprehend standardized recipes.
View ResourceUnit 4: Applied Reading, Writing, Mathematics, and Science Skills for Food Service
Lesson Plan: Food Measurement Matters
In this lesson, students will use math skills and convert U.S. to metric measures using formulas in order to precisely measure foods.
View ResourceUnit 4: Applied Reading, Writing, Mathematics, and Science Skills for Food Service
Lesson Plan: Using Math and Science for Quality Food
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.
View ResourceUnit 4: Applied Reading, Writing, Mathematics, and Science Skills for Food Service
Lesson Plan: Introductory Lesson Culinary Arts
In this lesson, students will comprehend a variety of texts such as operations and training manuals.
View ResourceUnit 5: Commercial Kitchen Equipment
Lesson Plan: Current Trends in the Food Industry - Gluten-Free
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.
View ResourceUnit 5: Commercial Kitchen Equipment
Lesson Plan: Foundations of Safe Food Purchasing, Receiving, and Storage
In this lesson, students will determine the importance of and techniques for purchasing, receiving, and storage, in providing safe.
View ResourceUnit 5: Commercial Kitchen Equipment
Lesson Plan: Successful Culinary Lab Management Guidelines
In this lesson, students evaluate and determine equipment, ingredients, and procedures used in a professional food setting.
View ResourceUnit 5: Commercial Kitchen Equipment
Lesson Plan: Setting the Tone-Table Setting, Dining, and Service
In this lesson, students will explain quality customer service, demonstrate types of table settings, dining, and service skills, and differentiate between service styles.
Unit 5: Commercial Kitchen Equipment
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: Food Preparation Techniques
Lesson Plan: Culinary Nutrition
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.
View ResourceUnit 6: Food Preparation Techniques
Lesson Plan: Current Trends in the Food Industry - Gluten-Free
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.
View ResourceUnit 6: Food Preparation Techniques
Lesson Plan: Foundations of Safe Food Purchasing, Receiving, and Storage
In this lesson, students will determine the importance of and techniques for purchasing, receiving, and storage, in providing safe.
View ResourceUnit 6: Food Preparation Techniques
Lesson Plan: Setting the Tone-Table Setting, Dining, and Service
In this lesson, students will explain quality customer service, demonstrate types of table settings, dining, and service skills, and differentiate between service styles.
Unit 6: Food Preparation Techniques
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: Classroom Cupcake Wars Competition
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.
View ResourceUnit 7: Food Service
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 7: Food Service
Lesson Plan: Foundations of Safe Food Purchasing, Receiving, and Storage
In this lesson, students will determine the importance of and techniques for purchasing, receiving, and storage, in providing safe.
View ResourceUnit 7: Food Service
Lesson Plan: Where Shall We Eat? Culinary Dining Concepts
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.
View ResourceUnit 7: Food Service
Lesson Plan: Setting the Tone-Table Setting, Dining, and Service
In this lesson, students will explain quality customer service, demonstrate types of table settings, dining, and service skills, and differentiate between service styles.
Unit 7: Food Service
Lesson Plan: Setting Tables with Service and Style
In this lesson, students will demonstrate types of table setting, dining, and service skills.
View ResourceUnit 8: Food Service Management Skills
Lesson Plan: Are You a Cook or a Culinarian
In this lesson, students will investigate the importance of professionalism and outline the qualities of a professional culinarian and professional chef.
View ResourceUnit 8: Food Service Management Skills
Lesson Plan: Count It Out! Change Makes Cents
In this lesson, students will relate positive customer service to cashier service and practice and demonstrate using math skills by properly counting back change.
View ResourceUnit 8: Food Service Management Skills
Lesson Plan: Culinary Kitchen Math Calculations
In this lesson, students will calculate percentages and estimations in practical kitchen situations and prepare a recipe using a standardized recipe.
View ResourceUnit 8: Food Service Management Skills
Lesson Plan: Foundations of Safe Food Purchasing, Receiving, and Storage
In this lesson, students will determine the importance of and techniques for purchasing, receiving, and storage, in providing safe.
View ResourceUnit 8: Food Service Management Skills
Lesson Plan: Point of Sales in Food Service
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.
View ResourceUnit 8: Food Service Management Skills
Lesson Plan: Introductory Lesson Culinary Arts
In this lesson, students will comprehend a variety of texts such as operations and training manuals.
View ResourceUnit 8: Food Service Management Skills
Lesson Plan: Using Math and Science for Quality Food
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.
View ResourceUnit 8: Food Service Management 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 9: Technology in Food Service
Lesson Plan: Point of Sales in Food Service
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.
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: Are You a Cook or a Culinarian
In this lesson, students will investigate the importance of professionalism and outline the qualities of a professional culinarian and professional chef.
View ResourceUnit 10: Employability Skills
Lesson Plan: Count It Out! Change Makes Cents
In this lesson, students will relate positive customer service to cashier service and practice and demonstrate using math skills by properly counting back change.
View ResourceUnit 10: Employability Skills
Lesson Plan: Culinary Nutrition
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.
View ResourceUnit 10: Employability Skills
Lesson Plan: End of Course Project Options – Culinary Arts
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.
View ResourceUnit 10: Employability Skills
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 10: Employability Skills
Lesson Plan: Food Safety and Sanitation Guidelines
In this lesson, students will identify safety, health and sanitation measures, by practicing sanitation techniques and investigating illnesses and their prevention methods.
Unit 10: Employability Skills
Lesson Plan: What would you do? Ethics in Culinary Arts
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.
View ResourceUnit 10: Employability Skills
Lesson Plan: The Balancing Act Managing Careers
In this lesson, students will identify steps to time management and analyze time-saving techniques.
View ResourceUnit 10: Employability Skills
Lesson Plan: Communication and Telephone Strategies
In this lesson, students will analyze communication skills, and identify skills, techniques, and strategies for answering business telephones and taking messages.
View ResourceUnit 10: Employability Skills
Lesson Plan: In the Balance
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.
View ResourceUnit 11: Leadership Development
Lesson Plan: Are You a Cook or a Culinarian
In this lesson, students will investigate the importance of professionalism and outline the qualities of a professional culinarian and professional chef.
View ResourceUnit 11: Leadership Development
Lesson Plan: Famous Chefs and Entrepreneurs
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.
View ResourceUnit 11: Leadership Development
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 11: Leadership Development
Lesson Plan: Food Safety and Sanitation Guidelines
In this lesson, students will identify safety, health and sanitation measures, by practicing sanitation techniques and investigating illnesses and their prevention methods.
Unit 11: Leadership Development
Lesson Plan: Communication and Telephone Strategies
In this lesson, students will analyze communication skills, and identify skills, techniques, and strategies for answering business telephones and taking messages.
View ResourceUnit 11: 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 12: Food Service Career Development
Lesson Plan: Are You a Cook or a Culinarian
In this lesson, students will investigate the importance of professionalism and outline the qualities of a professional culinarian and professional chef.
View ResourceUnit 12: Food Service Career Development
Lesson Plan: Famous Chefs and Entrepreneurs
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.
View ResourceUnit 12: Food Service Career Development
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 12: Food Service Career Development
Lesson Plan: Food Safety and Sanitation Guidelines
In this lesson, students will identify safety, health and sanitation measures, by practicing sanitation techniques and investigating illnesses and their prevention methods.
Unit 12: Food Service Career Development
Lesson Plan: Communication and Telephone Strategies
In this lesson, students will analyze communication skills, and identify skills, techniques, and strategies for answering business telephones and taking messages.
View ResourceUnit 12: Food Service Career Development
Lesson Plan: Careers in Culinary Arts- Connecting Skills, Techniques
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.
View ResourceUnit 12: Food Service Career Development
Lesson Plan: Get That Job! Résumés, Portfolios, and Interview Skills
In this lesson, students will update a personal career portfolio.
View ResourceUnit 12: Food Service Career 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 Resource