Culinary Arts Course Outline

The lessons in this course may be used in any sequence. The suggested sequence order is as follows:

All TEKS Overview

I. History

A. Research famous chefs
B. Entrepreneurial influence
C. Current trends

  • (6) The student understands the history of food service and the use of the professional kitchen. The student is expected to:
    • (A) research famous chefs from history and note their major
      accomplishments
    • (C) summarize historical entrepreneurs who influenced food service in the United States
    • (D) analyze how current trends in society affect the food service industry

II. Leadership

A. Team building skills
B. Decision making
C. Problem solving
D. Community leadership
E. Teamwork
F. Participation
G. Understanding of self-responsibility and management
H. Personal values and principles
I. Attitudes and work habits
J. Appearance and perosnal hygiene
K. Effects of exercise and nutritional dietary habits
L. Emotional factors that impact job performance

  • (8) The student demonstrates leadership, citizenship, and teamwork skills required for success. The student is expected to:
    • (A) apply team-building skills
    • (B) apply decision-making and problem-solving skills
    • (C) determine leadership and teamwork qualities in creating a pleasant working atmosphere
    • (D) participate in community leadership and teamwork opportunities to enhance professional skills
  • (3) The student demonstrates an understanding that personal success depends on personal effort. The student is expected to:
    • (A) demonstrate a proactive understanding of self-responsibility and self-management
    • (B) explain the characteristics of personal values and principles
    • (C) demonstrate positive attitudes and work habits
    • (D) demonstrate exemplary appearance and personal hygiene
    • (E) evaluate the effects of exercise and nutritional dietary habits and emotional factors such as stress, fatigue, or anxiety on job performance

III. Professional Ethics and Legal Responsibilities

A. Laws and regulations
B. Work ethics
C. Safety in culinary arts
D. Workplace conditions and safety hazards
E. Sanitation in the professional
F. Preventing food hazards
G. Food sanitation and certification

  • (10) The student recognizes and models work ethics and legal responsibilities. The student is expected to:
    • (A) understand and comply with laws and regulations specific to the food service industry
    • (B) demonstrate a positive work ethic
  • (9) The student explains how employees, guests, and property are protected to minimize losses or liabilities. The student is expected to:
    • (A) determine basics of safety in culinary arts
    • (B) assess workplace conditions and identify safety hazards
    • (C) determine the basics of sanitation in a professional kitchen
    • (D) assess food hazards and determine ways to prevent food hazards
    • (E) prepare for a state or national food sanitation certification or other appropriate certifications

IV. Proper Use and Care of Commercial Equipment

A. Use of small and large equipment for a commercial kitchen
B. Proper cleaning of equipment and maintenance of a commercial kitchen
C. Standardized recipes
D. Writing and converting standardized recipes
E. Operations and training recipes
F. Information sources for culinary arts
G. Food production presentation techniques
H. Moist and dry cookery methods
I. Food preparations in food service operations
J. Baking techniques
K. Global cultures
L. Food traditions
M. International cuisine
N. Scientific principles of culinary arts
O. Basics of nutrition

  • (6) The student understands the history of food service and the use of the professional kitchen. The student is expected to:
    • (E) use large and small equipment in a commercial kitchen
    • (K) demonstrate proper cleaning of equipment and maintenance of the
      commercial kitchen
  • (1) The student applies advanced reading, writing, mathematics, and science skills for the food service industry. The student is expected to:
    • (B) comprehend a variety of texts such as operations and training
      manuals
    • (E) read and comprehend standardized recipes
    • (F) write and convert standardized recipes
  • (7) The student uses technology and computer applications to manage food service operations. The student is expected to:
    • (E) evaluate information sources for culinary arts
  • (6) The student understands the history of food service and the use of the professional kitchen. The student is expected to:
    • (F) develop food production and presentation techniques
    • (G) demonstrate moist and dry cookery methods
    • (H) demonstrate the preparation skills of items commonly prepared in food service operations such as breakfast cookery, salads and dressings, soups and sandwiches, stocks and sauces, appetizers, seafood, poultry, meat, pastas and grains, and fruits and vegetables
    • (I) demonstrate baking techniques such as yeast breads and rolls, quick breads, and desserts
    • (B) identify global cultures and traditions related to food
  • (11) The student demonstrates the knowledge and skills required for careers in the restaurant, food, and beverage industry. The student is expected to:
    • (F) analyze international cuisines
  • (1) The student applies advanced reading, writing, mathematics, and science skills for the food service industry. The student is expected to:
    • (D) understand scientific principles used in culinary arts
  • (11) The student demonstrates the knowledge and skills required for careers in the restaurant, food, and beverage industry. The student is expected to:
    • (A) understand the basics of nutrition

V. Time Management and Decision Making

A. Managing time and energy
B. Steps in decision making
C. Marketing plan
D. Purchasing specifications and purchase orders
E. Receiving, storage and distribution techniques
F. Proper receiving and storage techniques

  • (4) The student develops principles in time management, decision making, effective communication, and prioritizing. The student is expected to:
    • (A) apply effective practices for managing time and energy
    • (B) analyze various steps in the decision-making process
  • (11) The student demonstrates the knowledge and skills required for careers in the restaurant, food, and beverage industry. The student is expected to:
    • (C) develop a marketing plan
    • (D) identify purchasing specifications and write purchase orders
    • (E) determine proper receiving, storage, and distribution techniques
  • (6) The student understands the history of food service and the use of the professional kitchen. The student is expected to:
    • (J) demonstrate proper receiving and storage techniques

VI. Customer Service and Brand Marketing

A. Customer service
B. Employee effect on customer attitude
C. Selling service
D. Concepts of dining
E. Types of dining

  • (11) The student demonstrates the knowledge and skills required for careers in the restaurant, food, and beverage industry. The student is expected to:
    • (B) analyze the concepts of customer service and determine the critical moments of good service
    • (G) detail ways to achieve high rates of customer satisfaction
    • (H) analyze how guests are affected by employee attitude, appearance, and actions
  • (6) The student understands the history of food service and the use of the professional kitchen. The student is expected to:
    • (L) demonstrate types of table setting, dining, and service skills

VII. Management Skills

A. Critical reading and writing
B. Culinary Math
C. Scientific concepts

  • (1) The student applies advanced reading, writing, mathematics, and science skills for the food service industry. The student is expected to:
    • (A) compose industry appropriate documents
    • (C) calculate correctly using numerical concepts such as percentages and estimations in practical situations, including weight and measures
    • (G) calculate and manage food costs
  • (4) The student develops principles in time management, decision making, effective communication, and prioritizing. The student is expected to:
    • (C) analyze the importance of balancing a career, family, and leisure activities
  • (2) The student integrates listening, writing, and speaking skills using verbal and nonverbal communication to enhance operations, guest satisfaction, and professional development. The student is expected to:
    • (A) create formal or informal presentations
    • (B) properly answer business phones
    • (C) write instructions for a specific restaurant or culinary procedure or the use of a piece of equipment
    • (D) attend and participate in a staff meeting

VIII. Technology and Computer Applications

A. Technology in the kitchen
B. Point of sales systems

  • (7) The student uses technology and computer applications to manage food service operations. The student is expected to:
    • (A) use technology tools appropriate for the industry
    • (B) operate technology applications to perform workplace tasks
    • (C) explain the use of point-of-sale systems
    • (D) demonstrate knowledge in computer programs used for food
      production

IX. Life Choices and Career Goals

A. Industry job positions
B. Career lifestyles
C. Career goals
D. Professional portfolios
E. Interviewing skills
F. Written applications
G. Personal appearance
H. Presenting yourself
I. Goal setting

  • (5) The student researches, analyzes, and explores lifestyle and career goals. The student examines jobs available in the food service industry and accesses career opportunities. The student is expected to:
    • (A) research the major job duties and qualifications for all staff and managerial positions to facilitate selection of career choices in culinary arts
    • (B) update a personal career portfolio
    • (C) demonstrate proper interview techniques
    • (D) establish personal short-term and long-term goals
    • (E) examine food service related community service opportunities

All TEKS Review

Teacher Course

No Comments

Leave A Reply