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Culinary Arts TEKS CORRELATIONS & SUGGESTED PACING GUIDE Culinary Arts iCEV Family & Consumer Sciences Site Meets 100% of TEKS 416 days of teaching material Scope & Days of Lesson Title TEKS Sequence Teaching 1 Kitchen Equipment 3.C.i; 8.B.i; 8.B.ii; 12.E.ii 9 2 Food Math & Measurements 2.C.i; 2.E.i; 2.F.i; 2.F.ii 9 3 Scientific Principles: Chemical Properties 2.D.i 6 4 Chemical Processes in Food Science 2.D.i 6 5 Introduction to Culinary Techniques & Methods 2.E.i; 8.A.i; 8.A.ii; 8.B.iii; 8.B.iv; 8.D.i; 8.D.ii; 8.D.iii; 8.D.iv; 8.D.v; 8.D.vi; 10 12.A.i 6 Fruits & Vegetables 8.E.i 13 7 Stocks, Sauces & Soups 8.C.i; 8.C.ii; 8.C.iii; 8.C.iv; 8.E.i 19 8 Meat, Poultry & Seafood 8.E.i 19 9 Institutional Meat Purchase Specifications 2.A.i 2 10 Dairy Products, Breakfast Foods & Eggs 8.E.i 17 11 Desserts & Baked Goods 8.F.i 19 12 Grains, Legumes & Pastas 8.C.i; 8.C.ii; 8.C.iii; 8.C.iv; 8.E.i 9 13 Salads & Sandwiches 8.C.i; 8.C.ii; 8.C.iii; 8.C.iv; 8.E.i 11 14 Buying for Food Service 2.A.i; 2.G.ii; 12.D.i; 12.D.ii; 12.D.iii 8 15 Purchasing Procedures 2.A.i 4 16 Developing Recipes & Menus 2.F.i; 2.F.ii; 2.G.i; 2.G.ii 5 17 Global Cuisine: Asia 7.B.i; 7.B.ii 7 18 Global Cuisine: Central America & Caribbean 7.B.i; 7.B.ii 7 19 Global Cuisine: Europe 7.B.i; 7.B.ii 7 20 Global Cuisine: Mediterranean 7.B.i; 7.B.ii 7 21 Global Cuisine: Middle East 7.B.i; 7.B.ii 7 22 Global Cuisine: North America 7.B.i; 7.B.ii 7 23 Global Cuisine: South America 7.B.i; 7.B.ii 6 24 Structure of the Food Service Industry 7.A.i; 7.A.ii; 7.C.i; 7.D.i; 9.B.ii 7 25 Careers in the Culinary Industry 3.D.i; 3.D.ii; 4.A.i; 4.A.ii; 4.B.i; 4.B.ii; 4.C.i; 4.C.ii; 4.D.i; 4.D.ii; 4.E.i; 9 4.E.ii; 4.E.iii; 4.E.iv; 4.E.v; 6.A.i; 6.A.ii; 9.D.i; 10.E.i; 10.F.i 26 Technology & Restaurants 10.A.i; 10.B.i; 10.C.i; 10.C.ii; 10.D.i 7 27 Eating with Emily Post 9.B.i; 9.B.iii; 9.C.i 2 28 Customer Service in the Hospitality & Tourism Industry 9.A.i 5 29 Food & the Government 13.A.i; 13.A.ii 7 30 Food Industry Safety 12.A.i; 12.B.i; 12.B.ii; 12.F.i; 12.F.ii 6 31 Sanitation & Safety Procedures in Food Production 12.C.i; 12.E.i; 12.E.ii 9 32 Food Sanitation: Insects & Rodents 12.E.i; 12.E.ii 4 33 It’s Alive!: Foodborne Illnesses 12.F.i; 12.F.ii 5 34 Principles of HACCP: Introduction 12.G.i 2 35 Principles of HACCP: Identifying Hazards in Food Processing 12.F.ii; 12.G.i 3 Scope & Days of Lesson Title TEKS Sequence Teaching 36 Principles of HACCP: Conducting a Hazard Analysis 12.G.i 3 37 Principles of HACCP: Identifying Critical Control Points 12.G.i 2 38 Principles of HACCP: Establishing & Monitoring Critical Limits & 12.G.i 2 Implementing Corrective Actions 39 Principles of HACCP: Establishing Verification Procedures 12.G.i 2 40 Principles of HACCP: Recordkeeping 12.G.i 2 41 Principles of HACCP: Ground Beef HACCP Plan 12.G.i 2 42 Jobs, Careers & Education 6.D.i; 6.D.ii 10 43 Plan for Life 6.D.i; 6.D.ii 4 44 Personal Development: Self-Esteem 1.D.i; 1.D.ii 2 45 Management of Energy, Money & Tasks 1.C.i; 5.A.i; 5.A.ii 6 46 Skills for Real World Survival 1.A.i; 1.C.ii 13 47 Decision Making 1.F.i; 1.F.ii; 1.F.iii; 5.B.i; 11.B.i; 11.B.ii 4 48 Effective Reading Strategies 2.B.i 7 49 Written Communication Practices 1.A.ii 15 50 Communication Styles 1.A.i 7 51 Introduction to Professional Communication 1.A.i 5 52 Telecommunications Basics 3.B.i 3 53 Presentation Strategies & Tactics 3.A.i 5 54 Leadership Styles 1.E.ii; 11.C.i 5 55 Teamwork & Collaboration 1.E.i; 11.A.i; 11.C.ii; 11.D.ii 5 56 Citizenship Basics 11.D.i 9 57 Employability Skills 1.A.i; 1.C.i; 1.C.ii; 1.D.i; 1.D.ii 5 58 Graduate Tips & Advice: Importance of Work Ethic 13.B.i 2 59 Formulas for Career Success: Portfolio Development 6.B.i 5 60 Dressing, Emily Post Style 1.B.i; 1.B.ii 2 61 Formulas for Career Success: Interview Preparation 6.C.i 2 62 Formulas for Career Success: The Interview Process 6.C.i 7 Correlations to the Texas Essential Knowledge and Skills (TEKS): Student/Teacher Material Subject Chapter 130. Texas Essential Knowledge and Skills for Career & Technical Education Subchapter Subchapter I. Hospitality and Tourism Course §130.254. Culinary Arts (Two Credits), Adopted 2015. Publisher CEV Multimedia, Ltd. Program Title iCEV Family & Consumer Sciences Site Program ISBN 9781614592228 TEKS Coverage (%) 100.00% (a) General requirements. This course is recommended for students in Grades 10-12. Recommended prerequisites: Principles of Hospitality and Tourism and Introduction to Culinary Arts. Students shall be awarded two credits for successful completion of this course. (b) Introduction. (1) Career and technical education instruction provides content aligned with challenging academic standards and relevant technical knowledge and skills for students to further their education and succeed in current or emerging professions. (2) The Hospitality and Tourism Career Cluster focuses on the management, marketing, and operations of restaurants and other food/beverage services, lodging, attractions, recreation events, and travel-related services. (3) 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. (4) Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations. (5) Statements that contain the word "including" reference content that must be mastered, while those containing the phrase "such as" are intended as possible illustrative examples. (c) Knowledge and Skills. Knowledge and Skills Citation Student Expectation Breakout Item Type Component ISBN Page (s) Specific Location Statement Type (1) The student demonstrates (A) model effective oral and (i) model effective oral professional standards/employability written communication communication Student/Teacher Narrative 9781614592129 Communication Styles skills as required by business and industry. The student is expected to: Student/Teacher Activity 9781614592129 Project - Model Communication Communication Styles Employability Skills; PLEASE NOTE: Due to space limitations, the narrative and associated activity are Student/Teacher 9781614592129 Employability Skills; Activity - Knots listed on one line. Several lessons and corresponding activities satisfy Narrative this standard. Introduction to Professional Communication; PLEASE NOTE: Introduction to Professional Due to space limitations, the Student/Teacher 9781614592129 Communication; Project - narrative and associated activity are Communication & Careers listed on one line. Several lessons and corresponding activities satisfy Narrative this standard. Student/Teacher Narrative 9781614592129 Skills for Real World Survival Knowledge and Skills Citation Student Expectation Breakout Item Type Component ISBN Page (s) Specific Location Statement Type (1) The student demonstrates (A) model effective oral and (ii) model effective written professional standards/employability written communication communication Student/Teacher Narrative 9781614592129 Written Communication Practices skills as required by business and industry. The student is expected to: Activity- Blog; Activity- Letter Activity- Letter Answer Key; Project- Student/Teacher Activity 9781614592129 Written Communication Practices Editor's Marks; Project- Informative Pamphlet; Project- Venn Diagram (1) The student demonstrates (B) practice professional grooming (i) practice professional professional standards/employability and hygiene standards grooming Student/Teacher Narrative 9781614592129 Dressing, Emily Post Style skills as required by business and industry. The student is expected to: Activity- Professional Appearance for Student/Teacher Activity 9781614592129 Dressing, Emily Post Style Job Success (1) The student demonstrates (B) practice professional grooming (ii) practice professional professional standards/employability and hygiene standards hygiene standards Student/Teacher Narrative 9781614592129 Dressing, Emily Post Style skills as required by business and industry. The student is expected to: Activity- Professional Appearance for Student/Teacher Activity 9781614592129 Dressing, Emily Post Style Job Success (1) The student demonstrates (C) exercise punctuality and time- (i) exercise punctuality professional standards/employability management skills Student/Teacher Narrative 9781614592129 Employability Skills skills as required by business and industry. The student is expected to: Student/Teacher Activity 9781614592129 Activity- The Big 4 Employability Skills (1) The student demonstrates (C) exercise punctuality and time- (ii) exercise time professional standards/employability management skills management skills Management of Energy, Money & Student/Teacher Narrative 9781614592129 skills as required by business and Tasks industry. The student is expected to: Project- Managing Tasks; Project- Management of Energy, Money & Student/Teacher Activity 9781614592129 Work-Life Balance Tasks Student/Teacher Narrative 9781614592129 Employability Skills Student/Teacher Narrative 9781614592129 Skills for Real World Survival Knowledge and Skills Citation Student Expectation Breakout Item Type Component ISBN Page (s) Specific Location Statement Type (1) The student demonstrates (D) demonstrate self-respect and (i) demonstrate self- professional standards/employability respect for others respect Student/Teacher Narrative 9781614592129 Employability Skills skills as required by business and industry.
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