Texas Administrative Code
Title 19 - EDUCATION
Part 2 - TEXAS EDUCATION AGENCY
Chapter 127 - TEXAS ESSENTIAL KNOWLEDGE AND SKILLS FOR CAREER DEVELOPMENT AND CAREER AND TECHNICAL EDUCATION
Subchapter J - HOSPITALITY AND TOURISM
Section 127.470 - Introduction to Culinary Arts (One Credit), Adopted 2015
Universal Citation: 19 TX Admin Code ยง 127.470
Current through Reg. 49, No. 38; September 20, 2024
(a) General requirements. This course is recommended for students in Grades 9 and 10. Recommended prerequisite: Principles of Hospitality and Tourism. Students shall be awarded one credit 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)
Introduction to Culinary Arts will emphasize the principles of planning,
organizing, staffing, directing, and controlling the management of a variety of
food service operations. The course will provide insight into the operation of
a well-run restaurant. Introduction to Culinary Arts will provide insight into
food production skills, various levels of industry management, and hospitality
skills. This is an entry level course for students interested in pursuing a
career in the food service industry. This course is offered as a classroom and
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.
(1) The student demonstrates professional
standards/employability skills as required by business and industry. The
student is expected to:
(A) model effective
oral and written communication;
(B)
practice professional grooming and hygiene standards;
(C) exercise punctuality and time-management
skills;
(D) demonstrate
self-respect and respect for others;
(E) demonstrate effective teamwork and
leadership; and
(F) employ
initiative, adaptability, and problem-solving techniques in practical
applications.
(2) The
student gains academic knowledge and skills required to pursue the full range
of career and postsecondary education opportunities within the restaurant food
service industry. The student is expected to:
(A) organize oral and written
information;
(B) compose a variety
of written documents such as menus, presentations, and
advertisements;
(C) calculate
numerical concepts such as weights, measurements, and percentages;
(D) identify how scientific principles are
used in the food service industry; and
(E) use mathematics and science knowledge and
skills to produce quality food products.
(3) The student uses verbal and nonverbal
communication skills to create, express, and interpret information to establish
a positive work environment. The student is expected to:
(A) develop and deliver
presentations;
(B) identify various
marketing strategies used by the food service industry such as traditional and
innovative marketing strategies;
(C) demonstrate proper techniques for
answering restaurant phones;
(D)
relate interpersonal communications such as verbal and nonverbal cues to
enhance communication with coworkers, employers, customers, and clients;
and
(E) demonstrate active
listening skills to obtain and clarify information.
(4) The student solves problems using
critical thinking, innovation, and creativity independently and in teams. The
student is expected to:
(A) generate creative
ideas to solve problems by brainstorming possible solutions; and
(B) employ critical-thinking and
interpersonal skills to resolve conflicts with individuals such as coworkers,
customers, clients, and employers.
(5) The student uses information technology
tools specific to restaurant management to access, manage, integrate, and
interpret information. The student is expected to:
(A) use information technology tools and
applications to perform workplace responsibilities;
(B) demonstrate knowledge and use of
point-of-sale systems; and
(C)
evaluate Internet resources for information.
(6) The student understands roles within
teams, work units, departments, organizations, and the larger environment of
the food service industry. The student is expected to:
(A) explain the different types and functions
of kitchen, front-of-the-house, and support roles;
(B) investigate quality-control standards and
practices;
(C) differentiate
between various styles of restaurant services such as table, buffet, fast food,
fast casual, and quick service;
(D)
illustrate various place settings using proper placement of dining utensils;
and
(E) demonstrate the proper
service techniques in food service operations.
(7) The student understands the importance of
health, safety, and environmental management systems in organizations and their
importance to organizational performance and regulatory compliance. The student
is expected to:
(A) assess workplace
conditions with regard to safety and health;
(B) analyze potential effects caused by
common chemicals and hazardous materials;
(C) demonstrate first aid and cardiopulmonary
resuscitation skills;
(D) apply
safety and sanitation standards common to the workplace;
(E) research sources of food-borne illness
and determine ways to prevent them;
(F) determine professional attire and
personal hygiene for restaurant employees; and
(G) prepare for a state or national food
sanitation certification or other appropriate certifications.
(8) The student uses leadership
and teamwork skills in collaborating with others to accomplish organizational
goals and objectives. The student is expected to:
(A) apply team-building skills;
(B) apply decision-making and problem-solving
skills;
(C) determine leadership
and teamwork qualities to aid in creating a pleasant working atmosphere;
and
(D) participate in community
leadership and teamwork opportunities to enhance professional skills.
(9) The student knows and
understands the importance of professional ethics and legal responsibilities
within the food service industry. The student is expected to:
(A) demonstrate ethical reasoning in a
variety of workplace situations in order to make decisions;
(B) interpret and explain written
organizational policies and procedures to help employees perform their jobs;
and
(C) develop guidelines for
professional conduct.
(10) 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) identify behaviors needed to be
employable and maintain employment such as positive work ethics and positive
personal qualities;
(C) identify
and evaluate the effects of exercise, nutritional dietary habits, and emotional
factors such as stress, fatigue, or anxiety on job performance;
(D) implement stress-management techniques;
and
(E) follow directions and
procedures independently.
(11) The student develops principles in time
management, decision making, effective communication, and prioritization. The
student is expected to:
(A) apply effective
practices for managing time and energy;
(B) analyze various steps in the career
decision-making process; and
(C)
discuss the importance of balancing a career, family, and leisure
activities.
(12) The
student knows and understands the importance of employability skills. The
student is expected to:
(A) demonstrate skills
related to seeking employment in the food service industry;
(B) identify the required training and
educational requirements that lead toward appropriate career goals;
(C) select educational and work history
highlights to include in a career portfolio;
(D) create and update a personal career
portfolio;
(E) recognize required
employment forms and their functions such as I-9, work visa, W-4, and
licensures to meet employment requirements;
(F) research the local and regional labor
workforce market to determine opportunities for advancement;
(G) investigate professional development
training opportunities to keep current on relevant trends and information
within the industry; and
(H)
recognize entrepreneurship opportunities.
(13) The student understands the use of
technical knowledge and skills required to pursue careers in the restaurant
food service industry, including knowledge of design, operation, and
maintenance of technological systems. The student is expected to:
(A) define job-specific technical
vocabulary;
(B) analyze customer
comments to formulate improvements in services and products and training of
staff;
(C) detail ways to achieve
high rates of customer satisfaction;
(D) use different types of payment options to
facilitate customer payments for services; and
(E) demonstrate technical skills used in
producing quality food service.
(14) The student understands factors that
affect the food service industry. The student is expected to:
(A) outline the history and growth of the
food service industry;
(B) identify
an entrepreneur who has made significant contributions to the food service
industry; and
(C) explain cultural
globalization and its influence on food.
(15) The student evaluates and determines
equipment, ingredients, and procedures in a professional food setting. The
student is expected to:
(A) identify the role
of mise en place;
(B) identify and
use large and small equipment in the professional food service
setting;
(C) identify the types of
knives and proper usage in a commercial kitchen;
(D) demonstrate proper knife safety,
handling, cleaning, and storage;
(E) differentiate between different types of
produce and identify factors such as grading, purchasing, storage, and
usage;
(F) differentiate between
dry goods and identify factors such as purchasing and storage;
(G) differentiate between proteins and
identify factors such as types, grades, purchasing, and storage;
(H) describe the methods of cooking,
including dry heat, moist heat, and combination heat; and
(I) differentiate between common baking
methods and identify common ingredients used in baking.
Disclaimer: These regulations may not be the most recent version. Texas may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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