Practicum in Culinary Arts & Practicum in Hospitality Services

Outline of Course Culinary Arts TEKS Extended Practicum in Culinary Arts TEKS Hospitality Services TEKS Extended Practicum in Hospitality Services TEKS
Finding Employment
Completing job search documents 2 (B-C); 10 (D); 13 (A-B)   1 (B-C); 8 (B); 11 (A i-x, B)  
Locating employment opportunities 2 (A-B); 10 (D)   1 (A-B);  8 (B)  
Interviewing for jobs 2 (B, D); 10 (D)   1 (B, D); 8 (D)  
Employability Skills
Grooming and personal appearance 1 (B); 3 (A)   2 (A)  
Attitude, work habits, and etiquette 3 (B-E); 4 (A, C) 1 (C); 5 (A) 2 (B-C, E-F); 3 (A, C) 1 (C); 5 (B)
Time management, organization, and accuracy 1 (C); 3 (H) 1 (C, E) 2 (I) 1 (C, E)
Workplace diversity 1 (D); 3 (C); 4 (D) 1 (C); 5 (B) 2 (C); 3 (D) 1 (C); 5 (A-C)
Teamwork and leadership 1 (E); 3 (G); 4 (B); 7 (A-B) 1 (B, D) 2 (H); 3 (B); 6 (A-B) 1 (D)
Professional communications 1 (A); 3 (J-K); 5 (D) 2 (A-C) 1 (E-G); 4 (C) 2 (A-D); 5 (D)
Customer/Client service 7 (A) 2 (D) 2 (D); 6 (A) 2 (E)
Academic skills 5 (A, C)   4 (A-B)  
Workplace Safety and Health
Safety in the workplace 3 (F); 8 (A-C, E) 1 (B); 4 (A-B, D) 2 (G); 5 (A-B) 1 (B); 4 (A-B)
Health and wellness related to workplace performance 3 (I); 8 (B) 4 (C) 2 (J) 4 (A-B)
Ethical and Legal Responsibilities
Ethical standards and practices 3 (E); 4 (A, E); 6 (B) 5 (A-B) 2 (F); 3 (A, E); 5 (B) 5 (A-C)
Laws, policies, and procedures 4 (F); 6 (A, C-E); 9 (F) 5 (C) 3 (F); 5 (A, C-D) 5 (E)
Career Exploration and Planning
Career options, outlook, and training 9 (A, C-E); 10 (A-C)   7 (A, C-D); 8 (A); 11 (C)  
Entrepreneurial Opportunities 9 (B)   7 (B)  
Money Management
Budgeting and money management techniques 5 (B); 9 (G)   11 (D i-vii, E)  
Insurance 9 (G)   11 (D i)  
Retirement 9 (G)   11 (D iii)  

Practicum in Culinary Arts/Extended Practicum in Culinary Arts

Outline of Course Practicum in Culinary Arts TEKS Extended Practicum in Culinary Arts TEKS
Proper Use and Care of Kitchen Equipment
Use, cleaning, and maintenance of small and large kitchen equipment 11 (A, G) 6 (A, G)
Food Preparation and Presentation Skills
Types of cookery 11 (B-C) 6 (B-C)
Baking techniques 11 (B, E) 6 (B, D-E)
Food preparation skills 11 (B, D) 6 (B, D)
Receiving and Storage
Proper receiving and storage techniques 11 (F) 6 (F)
Dining and Service Skills
Service styles and cuisine pairings 11 (H)  
Marketing Impact on Food Service Operations
General marketing principles 1 (F); 3 (B); 12 (A-C, E)  
Food service marketing plans 1 (F); 3 (B); 12 (B-F)  

Practicum in Hospitality Services

Outline of Course TEKS
Travel and Tourism
Types, duties, and responsibilities of travel and tourism 9 (E); 10 (A)
Lodging Operations
Types of hotel operations and properties 9 (C-D); 10 (A)
Departments: Guest services 9 (A-B); 10 (A-B, D-E)
Departments: Rooms 9 (A-B); 10 (A-B, D-E)
Departments: Food and beverage 9 (A-B), 10 (A)
Recreation, Amusement, Attractions, Meetings
Types, duties, and responsibilities of recreation, amusement, and attractions 9 (B, E); 10 (A, C)
The Business of Hospitality
Accounting, sales and marketing, engineering, security 4 (D, E); 9 (A-B, E); 10 (A, C, E)

Contributors

  • Cari Collins, Curriculum Specialist, The Curriculum Center for Family and Consumer Sciences
  • Heather Blount, former Curriculum Specialist, The Curriculum Center for Family and Consumer Sciences
  • Arlene J. Spearman, former Associate Director, The Curriculum Center for Family and Consumer Sciences
  • Patti Rambo, former Director, The Curriculum Center for Family and Consumer Sciences
  • Dr. Katy Blatcnick-Gagné, Director, The Curriculum Center for Family and Consumer Sciences
  • Derrick Pedersen, IT Specialist, The Curriculum Center for Family and Consumer Sciences
  • Becky Martinez, Business Coordinator/Editor, The Curriculum Center for Family and Consumer Sciences