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Introduction to Culinary Arts
Hospitality and Tourism · Texas TEKS
| Strand | Standard ID | Standard Statement | Covered? | CLX Match List |
|---|---|---|---|---|
| 1. The Student Gains Academic Knowledge And Skills Required To Pursue The Full Range Of Ca... | 1.1.1 | organize oral and written information | ✅ | • Open Textbooks : Working in the Food Service Industry : CUL07: CH04: Workplace Communication and Teamwork • Pointful Education : Communication Skills for Business : Communication Skills for Business 03: Effective Communication Strategies Part II • Open Textbooks : Building Relationships With Business Communication : BRBC04: Communicating in Writing • Core-LX : ELA English II : ELA English II: Unit 08 • Open Textbooks : Trades Access Common Core: Employability Skills : TACC Employability Skils: 01 Studying |
| 1.1.2 | compose a variety of written documents such as menus, presentations, and advertisements | ✅ | • Open Textbooks : Working in the Food Service Industry : CUL07: CH01: Personal Attributes and Professionalism • Open Textbooks : Building Relationships With Business Communication : BRBC04: Communicating in Writing • Core-LX : ELA English II : ELA English II: Unit 04 • GoSkills : Public Speaking : Public Speaking: 02 PowerPoint Presentations • Open Textbooks : Building Relationships With Business Communication : BRBC03: Presentations | |
| 1.1.3 | calculate numerical concepts such as weights, measurements, and percentages | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 05 - Culinary Fundamentals: Nutrition, Techniques, and Techniques • Certify ED : Culinary (Video and VR) : Culinary - Unit 05 - Culinary Fundamentals: Nutrition, Techniques, and Techniques • Open Textbooks : Culinary Math : Culinary Math • Open Textbooks : Math for Trades: Volume 1 : Math for Trades Volume I: 04 Percentages • Certify ED : Companion Animals : Companion Animals: 01. Selection, Nutrition, and Management | |
| 1.1.4 | identify how scientific principles are used in the food service industry; | ✅ | • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 03. Milk • Open Textbooks : Understanding Ingredients for Bakers : 02: Sweeteners in Baking • Open Textbooks : Understanding Ingredients for Bakers : 03: Fats and Oils • Open Textbooks : Understanding Ingredients for Bakers : 04: Leavening Agents • Pointful Education : Agriscience I : Agriscience_01 04: Scientific Skills in Plant Science | |
| 1.1.5 | use mathematics and science knowledge and skills to produce quality food products | ✅ | • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 05. Manufacturing, Ripening, Process Control and Grading • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 05. Manufacturing, Ripening, Process Control and Grading • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 08. Some Alternate Technologies • Certify ED : Culinary (Video and VR) : Culinary - Unit 08 - Thickening Agents and Sauces • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 02. Process and Quality Control Procedures | |
| 2. The Student Uses Verbal And Nonverbal Communication Skills To Create, Express, And Inte... | 2.1.1 | develop and deliver presentations | ✅ | • Core-LX : ELA English II : ELA English II: Unit 04 • Core-LX : ELA English II : ELA English II: Unit 08 • GoSkills : Public Speaking : Public Speaking: 02 PowerPoint Presentations • GoSkills : Public Speaking : Public Speaking: 02 PowerPoint Presentations • Pointful Education : Social Media Business Marketing : SMBM 06: Social Media Presentations and Blogs |
| 2.1.2 | identify various marketing strategies used by the food service industry such as traditional and innovative marketing strategies | ✅ | • OpenStax : Principles of Marketing : 4 Steps in the IMC Planning Process (pending) • OpenStax : Principles of Marketing : 3 Integrated Marketing Communications (pending) • OpenStax : Principles of Marketing : 1 Traditional Direct Marketing (pending) • OpenStax : Principles of Marketing : 4 Ethical Issues in Digital Marketing and Social Media (pending) | |
| 2.1.3 | demonstrate proper techniques for answering restaurant phones | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 03 - Communication Skills • Certify ED : Criminal Justice (Video & VR) : Criminal Justice - Unit 04 - Patrol Procedures and Techniques | |
| 2.1.4 | relate interpersonal communications such as verbal and nonverbal cues to enhance communication with coworkers, employers, customers, and clients; | ✅ | • Open Textbooks : Digital Media Production : Digital Media Production - Unit 30 - Creative Workflow and Interpersonal Skills • Certify ED : Medical Assistant : Medical Assistant - Unit 01 - Communications • Open Textbooks : Nursing Skills : Nursing Skills: 02: Chapter 2 Health History • Pointful Education : Healthcare Management and Information Systems : HMIS 06: Communication • Open Textbooks : Working in the Food Service Industry : CUL07: CH04: Workplace Communication and Teamwork | |
| 2.1.5 | demonstrate active listening skills to obtain and clarify information | ✅ | • Pointful Education : Healthcare Management and Information Systems : HMIS 06: Communication • Open Textbooks : Trades Access Common Core: Employability Skills : TACC Employability Skils: 02 Listening • Open Textbooks : Trades Access Common Core: Employability Skills : TACC Employability Skils: 02 Listening • Certify ED : Hospitality Management : Hospitality - Unit 03 - Communication Skills • Pineapple Academy : Front of House Training : Front of House Training: 01 Being In Service | |
| 3. The Student Solves Problems Using Critical Thinking, Innovation, And Creativity Indepen... | 3.1.1 | generate creative ideas to solve problems by brainstorming possible solutions; | ✅ | • Core-LX : All Lessons : Lean Six Sigma: Solution Generation and Project Closure (pending) • OpenStax : English I : 7.1 Lesson 7.1: Planning & Prewriting (pending) • OpenStax : English II : 7.1 Lesson 7.1: Planning for Purpose & Audience (pending) • Core-LX : ELA English II : ELA English II: Unit 07 • Pointful Education : Startups and Innovation : Module 02: MVP and Product Market Fit |
| 3.1.2 | employ critical-thinking and interpersonal skills to resolve conflicts with individuals such as coworkers, customers, clients, and employers | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 03 - Communication Skills • Pointful Education : Communication Skills for Business : Communication Skills for Business 08: Analyzing Communication Scenarios • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Conflict • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Conflict • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Conflict | |
| 4. The Student Uses Information Technology Tools Specific To Restaurant Management To Acce... | 4.1.1 | use information technology tools and applications to perform workplace responsibilities | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 09 - Financial Operations • Open Textbooks : Trades Access Common Core: Employability Skills : TACC Employability Skils: 05 Research Information • Open Textbooks : Generative AI: Practical Uses in Education : Generative AI: Practical Uses in Education: 02 Interacting with AI Tools in Education • Open Textbooks : Digital Skills: Artificial Intelligence : Digital Skills: Artificial Intelligence • Open Textbooks : Current & Emerging Computing Technology : Current & Emerging Computing Technology: 11 Staying Organized |
| 4.1.2 | demonstrate knowledge and use of point-of-sale systems; | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 09 - Financial Operations | |
| 4.1.3 | evaluate Internet resources for information | ✅ | • Open Textbooks : Trades Access Common Core: Employability Skills : TACC Employability Skils: 05 Research Information • Open Textbooks : Digital Skills: Artificial Intelligence : Digital Skills: Artificial Intelligence • Open Textbooks : Current & Emerging Computing Technology : Current & Emerging Computing Technology: 06 Analyzing Web Content • Open Textbooks : Geographic Information Systems and Cartography : GIS and Cartography: 02 Spatially Representing Earth | |
| 5. The Student Understands Roles Within Teams, Work Units, Departments, Organizations, And... | 5.1.1 | explain the different types and functions of kitchen, front-of-the-house, and support roles | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 10 - Eggs, Dairy, and Industry Essentials • Certify ED : Hospitality Management : Hospitality - Unit 04 - Guest Services • Certify ED : Hospitality Management : Hospitality - Unit 01 - Hospitality Fundamentals |
| 5.1.2 | investigate quality-control standards and practices | ✅ | • Core-LX : All Lessons : Food Safety: Chemical Contamination Prevention and Sanitizer Protocols (pending) • Certify ED : Culinary (Video and VR) : Culinary - Unit 03 - Culinary Safety and Sanitation: A Comprehensive Guide • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 02. Process and Quality Control Procedures | |
| 5.1.3 | differentiate between various styles of restaurant services such as table, buffet, fast food, fast casual, and quick service | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 04 - Guest Services • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 19 - Front-of-House Operations • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 16 Hospitality and Tourism | |
| 5.1.4 | illustrate various place settings using proper placement of dining utensils; | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 19 - Front-of-House Operations • Pineapple Academy : Front of House Training : Front of House Training: 02 Preparing the Dining Room | |
| 5.1.5 | demonstrate the proper service techniques in food service operations | ✅ | • Pineapple Academy : Front of House Training : Front of House Training: 03 Sequence of Service • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 19 - Front-of-House Operations • Pineapple Academy : Front of House Training : Front of House Training: 02 Preparing the Dining Room | |
| 6. The Student Understands The Importance Of Health, Safety, And Environmental Management ... | 6.1.1 | assess workplace conditions with regard to safety and health | ✅ | • Core-LX : All Lessons : OSHA Workplace Safety Fundamentals: General Industry Standards (pending) • TPC : TPC Industrial Fundamentals : 109 Industrial Safety and Health • Pointful Education : Future of Home Construction : FHC 05:Safety and Health in Home Construction • Medcerts : Dental Assistant - DA 3000 : Infection Control in Dental Healthcare Settings (v24.3) DA3011 • Certify ED : Companion Animals : Companion Animals: 06. Animal Welfare & Legal/Regulatory Compliance |
| 6.1.2 | analyze potential effects caused by common chemicals and hazardous materials | ✅ | • Core-LX : All Lessons : Food Safety: Chemical Contamination Prevention and Sanitizer Protocols (pending) • Certify ED : Medical Assistant : Medical Assistant - Unit 34 - Safety Data Sheets • Certify ED : Emergency Medical Response (Video&VR) : Emergency Medical Response - Unit 36 - Hazardous Materials Management • Certify ED : Emergency Medical Response (Video&VR) : Emergency Medical Response - Unit 36 - Hazardous Materials Management • Workforge Publisher : Health & Safety : SAF-1012 Hazardous Materials | |
| 6.1.3 | demonstrate first aid and cardiopulmonary resuscitation skills | ✅ | • Certify ED : Medical Assistant : Medical Assistant - Unit 27 - CPR/AED • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 01 - Kitchen Safety and Injury Prevention • Certify ED : Criminal Justice (Video & VR) : Criminal Justice - Unit 09 - Crime Scene Safety and Hazardous Materials Management • Certify ED : Electrical (Video & VR) : Electrical - Unit 02 - Electrical Safety and Emergency Procedures • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 09 - Emergency Procedures and Equipment Safety | |
| 6.1.4 | apply safety and sanitation standards common to the workplace | ✅ | • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Open Textbooks : Workplace Safety in the Foodservice Industry : CUL08: CH01: Introduction • Certify ED : Culinary (Video and VR) : Culinary - Unit 03 - Culinary Safety and Sanitation: A Comprehensive Guide • Medcerts : Clinical Medical Assistant & Scribe Professional - HI 9800 : Clinical Medical Assistant (v23.3) HI6010 | |
| 6.1.5 | research sources of food-borne illness and determine ways to prevent them | ✅ | • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH03.00: Chapter 3: Food Safety • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH03.00: Chapter 3: Food Safety • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH03.00: Chapter 3: Food Safety • Core-LX : All Lessons : Food Safety: Chemical Contamination Prevention and Sanitizer Protocols (pending) | |
| 6.1.6 | determine professional attire and personal hygiene for restaurant employees; | ✅ | • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 03 Team Member Hygiene • Certify ED : Hospitality Management : Hospitality - Unit 07 - Safety and Appearance • Pineapple Academy : Essentials for Front of House Service : Essentials for Front of House Service: 02 Being A Team Player • Pointful Education : Communication Skills for Business : Communication Skills for Business 06: Delivering the Message • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 04 - Food Safety and Sanitation | |
| 6.1.7 | prepare for a state or national food sanitation certification or other appropriate certifications | ✅ | • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene | |
| 7. The Student Uses Leadership And Teamwork Skills In Collaborating With Others To Accompl... | 7.1.1 | apply team-building skills | ✅ | • Pointful Education : Building Maintenance Technologies II : BuildMTII08: Construction Projects • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Teamwork • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Teamwork • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Teamwork • GoSkills : Team Leadership : Team Leadership: 02 Team Processes |
| 7.1.2 | apply decision-making and problem-solving skills | ✅ | • GoSkills : Team Leadership : Team Leadership: 04 Decision Making and Conflict Resolution • GoSkills : Team Leadership : Team Leadership: 05 Team Dysfunctions • Open Textbooks : Trades Access Common Core: Expectations and Responsibilities of Employers and Employees : TACC EAROEE: 06 Effective Problem Solving • Open Textbooks : Working in the Food Service Industry : CUL07: CH05: Organization and Self-Management • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Problem solving | |
| 7.1.3 | determine leadership and teamwork qualities to aid in creating a pleasant working atmosphere; | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 10 - Management and Leadership • Pointful Education : Career Exploration in Finance : CEIF 09: Succeeding on the Job • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 01 Teamwork in Business • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 08 Management and Leadership • GoSkills : Team Leadership : Team Leadership: 02 Team Processes | |
| 7.1.4 | participate in community leadership and teamwork opportunities to enhance professional skills | ✅ | • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills | |
| 8. The Student Knows And Understands The Importance Of Professional Ethics And Legal Respo... | 8.1.1 | demonstrate ethical reasoning in a variety of workplace situations in order to make decisions | ✅ | • Pointful Education : Architectural Design III : Architecture_03 04: Professional Ethics and Legal Responsibilities • Pointful Education : Architectural Design III : Architecture_03 04: Professional Ethics and Legal Responsibilities • MissionCIT : Emergency Medical Responder - MissionCIT : EMR CH E03: Medical Ethics • Certify ED : Nursing Assistant (Video & VR) : Nursing Assistant - Unit 37 - Legal, Ethical, and Patient Rights • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Ethical Character |
| 8.1.2 | interpret and explain written organizational policies and procedures to help employees perform their jobs; | ✅ | • Pointful Education : Architectural Design III : Architecture_03 04: Professional Ethics and Legal Responsibilities • Certify ED : Hospitality Management : Hospitality - Unit 08 - Legal and Operational Considerations • Certify ED : Carpentry (Video & VR) : Carpentry - Unit 01 - Fundamentals of Carpentry Safety and Tool Use • Certify ED : HVAC 1 (Video & VR) : HVAC 1 - Unit 01 - HVAC Fundamentals: Principles, Systems, and Safety • Certify ED : HVAC 1 (Video & VR) : HVAC 1 - Unit 02 - HVAC Safety, Regulations, and Mathematics | |
| 8.1.3 | develop guidelines for professional conduct | ✅ | • Pointful Education : Architectural Design III : Architecture_03 04: Professional Ethics and Legal Responsibilities • Certify ED : Nursing Assistant (Video & VR) : Nursing Assistant - Unit 37 - Legal, Ethical, and Patient Rights • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Ethical Character • Pointful Education : Social Media Business Marketing : SMBM 07: Social Media Risk, Reputation, and Crisis Management • Medcerts : NASM Personal Trainer and Nutrition Coach - HF 3000 : NASM's Essentials of Personal Fitness Training (v22.10) HF3011 | |
| 9. The Student Demonstrates An Understanding That Personal Success Depends On Personal Eff... | 9.1.1 | demonstrate a proactive understanding of self-responsibility and self-management | ✅ | • Pointful Education : Architectural Design III : Architecture_03 05: Career Opportunities in Drafting • Pointful Education : Architectural Design III : Architecture_03 04: Professional Ethics and Legal Responsibilities • Pointful Education : Architectural Design III : Architecture_03 04: Professional Ethics and Legal Responsibilities • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Work Ethic • Medcerts : Medical Coder & Biller Certification Course : Professionalism in Allied Health (v21.12) PS1011 |
| 9.1.2 | identify behaviors needed to be employable and maintain employment such as positive work ethics and positive personal qualities | ✅ | • Pointful Education : Architectural Design III : Architecture_03 05: Career Opportunities in Drafting • Pointful Education : Career Exploration in Finance : CEIF 09: Succeeding on the Job • Pointful Education : Career Exploration in Finance : CEIF 09: Succeeding on the Job • Certify ED : Medical Assistant : Medical Assistant - Unit 40 - Legal Standards and Medication Safety • Certify ED : Hospitality Management : Hospitality - Unit 10 - Management and Leadership | |
| 9.1.3 | identify and evaluate the effects of exercise, nutritional dietary habits, and emotional factors such as stress, fatigue, or anxiety on job performance | ✅ | • Certify ED : Emergency Medical Response (Video&VR) : Emergency Medical Response - Unit 04 - EMR Health and Stress Management • Certify ED : Emergency Medical Response (Video&VR) : Emergency Medical Response - Unit 04 - EMR Health and Stress Management • MissionCIT : Emergency Medical Responder - MissionCIT : EMR CH E02: The Well-Being of the Emergency Medical Responder • Open Textbooks : Trades Access Common Core: Expectations and Responsibilities of Employers and Employees : TACC EAROEE: 05 Stress Management Techniques • Open Textbooks : Working in the Food Service Industry : CUL07: CH05: Organization and Self-Management | |
| 9.1.4 | implement stress-management techniques; | ✅ | • MissionCIT : Emergency Medical Responder - MissionCIT : EMR CH E02: The Well-Being of the Emergency Medical Responder • Open Textbooks : Trades Access Common Core: Expectations and Responsibilities of Employers and Employees : TACC EAROEE: 05 Stress Management Techniques • Open Textbooks : Working in the Food Service Industry : CUL07: CH05: Organization and Self-Management • Certify ED : Emergency Medical Response (Video&VR) : Emergency Medical Response - Unit 04 - EMR Health and Stress Management • Open Textbooks : Trades Access Common Core: Employability Skills : TACC Employability Skils: 06 Taking and Preparing for Tests | |
| 9.1.5 | follow directions and procedures independently | ✅ | • Open Textbooks : Machine Shop VESL : Machine Shop VESL: 05 Precision Measurement • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 10 - Workplace and Food Safety • Certify ED : HVAC 1 (Video & VR) : HVAC 1 - Unit 01 - HVAC Fundamentals: Principles, Systems, and Safety • Certify ED : Plumbing (Video & VR) : Plumbing - Unit 07 - Workplace Safety in the Plumbing Industry • Pointful Education : Building Maintenance Technologies : BuildMT 01: Health, Safety, and Environmental Management Systems | |
| 10. The Student Develops Principles In Time Management, Decision Making, Effective Communic... | 10.1.1 | apply effective practices for managing time and energy | ✅ | • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Time Management • Core-LX : Microsoft PowerPoint Associate Certification Prep : MOS PowerPoint - PowerPoint Certification Readiness • Core-LX : Microsoft Word Associate Certification Prep : Microsoft Word Associate Certification Prep • OpenStax : English I : 4.4 Lesson 4.4: Presentation Skills (pending) |
| 10.1.2 | analyze various steps in the career decision-making process; | ✅ | • TPC : TPC Maintenance Supervisor : 901 Maintenance Organization • Open Textbooks : Trades Access Common Core: Expectations and Responsibilities of Employers and Employees : TACC EAROEE: 06 Effective Problem Solving • Certify ED : Personal Finance (Video & VR) : Personal Finance - Unit 04 - Consumer Decisions: Transportation, Housing, and Income • Certify ED : Personal Finance (Video & VR) : Personal Finance - Unit 04 - Consumer Decisions: Transportation, Housing, and Income • Pointful Education : Personal Finance : Personal Finance 02: Money Decisions: Personal and Family Financial Choices | |
| 10.1.3 | discuss the importance of balancing a career, family, and leisure activities | ✅ | • Certify ED : Personal Finance (Video & VR) : Personal Finance - Unit 04 - Consumer Decisions: Transportation, Housing, and Income • Pointful Education : Personal Finance : Personal Finance 02: Money Decisions: Personal and Family Financial Choices • Certify ED : Personal Finance (Video & VR) : Personal Finance - Unit 07 - Career, Education, and Family Income • Certify ED : Personal Finance (Video & VR) : Personal Finance - Unit 05 - Time, Effort, Money, and Inflation | |
| 11. The Student Knows And Understands The Importance Of Employability Skills. The Student I... | 11.1.1 | demonstrate skills related to seeking employment in the food service industry | ✅ | • Pointful Education : Career Exploration in Finance : CEIF 08: Networking, Resumes, Cover Letters and Interviews • Certify ED : Culinary (Video and VR) : Culinary - Unit 10 - Eggs, Dairy, and Industry Essentials • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 13 - Kitchen Brigade and Professionalism • Open Textbooks : Working in the Food Service Industry : CUL07: CH02: Food Service Occupations • Open Textbooks : Working in the Food Service Industry : CUL07: CH01: Personal Attributes and Professionalism |
| 11.1.2 | identify the required training and educational requirements that lead toward appropriate career goals | ✅ | • Core-LX : Career Exploration : Animal Health Careers Explorer (pending) • Pointful Education : Career Exploration in Finance : CEIF 03: Investment Banking • Certify ED : Veterinary Science (Video & VR) : Veterinary Science - Unit 09: Veterinary Careers, Opportunities, and Requirements • Certify ED : Plumbing (Video & VR) : Plumbing - Unit 02 - Plumbing Apprenticeship Programs • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 11 - Culinary Careers and Education | |
| 11.1.3 | select educational and work history highlights to include in a career portfolio | ✅ | • Pointful Education : Architectural Design III : Architecture_03 05: Career Opportunities in Drafting • Open Textbooks : Digital Media Production : Digital Media Production - Unit 39 - Career Education and Portfolio Development • Open Textbooks : Digital Media Production : Digital Media Production - Unit 39 - Career Education and Portfolio Development • Pointful Education : Career Exploration in Finance : CEIF 07: High School, College and Internship Preparation • Pointful Education : Career Exploration in Finance : CEIF 08: Networking, Resumes, Cover Letters and Interviews | |
| 11.1.4 | create and update a personal career portfolio | ✅ | • Pointful Education : Architectural Design III : Architecture_03 05: Career Opportunities in Drafting • Open Textbooks : Digital Media Production : Digital Media Production - Unit 39 - Career Education and Portfolio Development • Open Textbooks : Digital Media Production : Digital Media Production - Unit 39 - Career Education and Portfolio Development • Pointful Education : Career Exploration in Finance : CEIF 08: Networking, Resumes, Cover Letters and Interviews • Open Textbooks : Be the Boss of Your Career: A Complete Guide for Students & Grads : Be the Boss of Your Career: CH 02 - Revitalize Your Job Search Documents | |
| 11.1.5 | recognize required employment forms and their functions such as I-9, work visa, W-4, and licensures to meet employment requirements | ✅ | • Open Textbooks : Working in the Food Service Industry : CUL07: CH03: Employment Standards for B.C. Food Service Workers • Open Textbooks : Working in the Food Service Industry : CUL07: CH03: Employment Standards for B.C. Food Service Workers • Core-LX : Accounting I (Virginia State Gap) : Professional Ethics, GAAP & Payroll Accounting (pending) • Open Textbooks : Trades Access Common Core: Expectations and Responsibilities of Employers and Employees : TACC EAROEE: 07 Job-Search Strategies • Certify ED : Personal Finance (Video & VR) : Personal Finance - Unit 09 - Gross Pay, Compensation Types, and Employee Benefits | |
| 11.1.6 | research the local and regional labor workforce market to determine opportunities for advancement | ✅ | • Certify ED : Plumbing (Video & VR) : Plumbing - Unit 01 - Plumbing Career Opportunities and Career Ladders • Core-LX : Career Exploration : Animal Health Careers Explorer (pending) • Open Textbooks : Sport Marketing : Sport Marketing: 10 END NOTES & FUTURE MARKETING TRENDS • Open Textbooks : Be the Boss of Your Career: A Complete Guide for Students & Grads : Be the Boss of Your Career: CH 01 - Discover Your Career Self • Pointful Education : Architectural Design III : Architecture_03 05: Career Opportunities in Drafting | |
| 11.1.7 | investigate professional development training opportunities to keep current on relevant trends and information within the industry; | ✅ | • Certify ED : Early Childhood Education (Video & VR) : Early Childhood Education - Unit 09 - Professional Development • Pointful Education : Early Childhood Education II : EarlyChildEd_02 01: Professionalism Part I • Certify ED : Plumbing (Video & VR) : Plumbing - Unit 02 - Plumbing Apprenticeship Programs • Pointful Education : Healthcare Management and Information Systems : HMIS 08: Management and Leadership Part II • Pointful Education : Introduction to Artificial Intelligence : IAI 08: AI and Jobs | |
| 11.1.8 | recognize entrepreneurship opportunities | ✅ | • Pointful Education : Entrepreneurship and Small Business Certification : ESB 01: The Entrepreneur • Pointful Education : Entrepreneurship and Small Business Certification : ESB 01: The Entrepreneur • Pointful Education : Entrepreneurship and Small Business Certification : ESB 02: Opportunity Recognition • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 08 Management and Leadership • Open Textbooks : Introduction to Entrepreneurship : Intro to Entrepreneurship: 03 The Entrepreneurial Process | |
| 12. The Student Understands The Use Of Technical Knowledge And Skills Required To Pursue Ca... | 12.1.1 | define job-specific technical vocabulary | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 08 - Kitchen Vocabulary • Certify ED : Veterinary Science (Video & VR) : Veterinary Science - Unit 08: Animal Terminology and Abbreviations in Veterinary Science • Open Textbooks : Be the Boss of Your Career: A Complete Guide for Students & Grads : Be the Boss of Your Career: CH 02 - Revitalize Your Job Search Documents • Open Textbooks : Water Services and Distribution Systems : Water Services & Distribution Systems: 01 Install Water Services • Pointful Education : Communication Skills for Business : Communication Skills for Business 03: Effective Communication Strategies Part II |
| 12.1.2 | analyze customer comments to formulate improvements in services and products and training of staff | ✅ | • Core-LX : All Lessons : Retail Sales Excellence: Inventory Knowledge, Closing Techniques, and Customer Satisfaction (pending) • Certify ED : Hospitality Management : Hospitality - Unit 05 - Marketing and Promotion • Certify ED : Hospitality Management : Hospitality - Unit 05 - Marketing and Promotion • Pointful Education : Communication Skills for Business : Communication Skills for Business 08: Analyzing Communication Scenarios • Pointful Education : Communication Skills for Business : Communication Skills for Business 08: Analyzing Communication Scenarios | |
| 12.1.3 | detail ways to achieve high rates of customer satisfaction | ✅ | • Core-LX : All Lessons : Retail Sales Excellence: Inventory Knowledge, Closing Techniques, and Customer Satisfaction (pending) • Certify ED : Hospitality Management : Hospitality - Unit 05 - Marketing and Promotion • Certify ED : Hospitality Management : Hospitality - Unit 05 - Marketing and Promotion • Certify ED : Hospitality Management : Hospitality - Unit 06 - Products and Market Strategy • Certify ED : Hospitality Management : Hospitality - Unit 06 - Products and Market Strategy | |
| 12.1.4 | use different types of payment options to facilitate customer payments for services; | ✅ | • Pointful Education : Quickbooks : Quickbooks 04: Setting Up Customers, Products, and Services • Pointful Education : Quickbooks : Quickbooks 05: Managing Sales Settings and Recording Money-In Transactions • Pointful Education : Personal Finance : Personal Finance 03: Money Making: Strategies for Creating and Managing Income • Certify ED : Personal Finance (Video & VR) : Personal Finance - Unit 09 - Gross Pay, Compensation Types, and Employee Benefits • Certify ED : Personal Finance (Video & VR) : Personal Finance - Unit 12 - Types of Bank Accounts and Services | |
| 12.1.5 | demonstrate technical skills used in producing quality food service | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 05 - Culinary Fundamentals: Nutrition, Techniques, and Techniques • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 08 - Kitchen Vocabulary • Pineapple Academy : Food Service Sanitation, Part 2 : Food Service Sanitation, Part 2 • Pineapple Academy : Kitchen Basics, Part 1 : Kitchen Basics, Part 1 • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 05. Manufacturing, Ripening, Process Control and Grading | |
| 13. The Student Understands Factors That Affect The Food Service Industry. The Student Is E... | 13.1.1 | outline the history and growth of the food service industry | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 01 - Hospitality Fundamentals • Certify ED : Hospitality Management : Hospitality - Unit 04 - Guest Services • Certify ED : Animal Science (Video & VR) : Animal Science - Unit 01 - Animal Science: A Foundation for Understanding and Addressing Contemporary Issues • Certify ED : Animal Science (Video & VR) : Animal Science - Unit 10 - Fundamentals of Livestock Care and Management |
| 13.1.2 | identify an entrepreneur who has made significant contributions to the food service industry; | ❌ | no genuine match | |
| 13.1.3 | explain cultural globalization and its influence on food | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 06 - Flavor Profiles and Cultural Preferences • Certify ED : Hospitality Management : Hospitality - Unit 04 - Guest Services | |
| 14. The Student Evaluates And Determines Equipment, Ingredients, And Procedures In A Profes... | 14.1.1 | identify the role of mise en place | ❌ | no genuine match |
| 14.1.2 | identify and use large and small equipment in the professional food service setting | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 02 - Kitchen Fundamentals: Equipment Organization, Safety, and Techniques • Certify ED : Culinary (Video and VR) : Culinary - Unit 02 - Kitchen Fundamentals: Equipment Organization, Safety, and Techniques • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 02 - Commercial Kitchen Equipment • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 02 - Commercial Kitchen Equipment | |
| 14.1.3 | identify the types of knives and proper usage in a commercial kitchen | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 03 - Knife Care and Selection • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 03 - Knife Care and Selection • Pineapple Academy : Culinary Basics : Culinary Basics: 01 Kitchen Basics • Pineapple Academy : Kitchen Basics, Part 1 : Kitchen Basics, Part 1 | |
| 14.1.4 | demonstrate proper knife safety, handling, cleaning, and storage | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 01 - Culinary Fundamentals: Mastering Techniques and Tools • Pineapple Academy : Kitchen Basics, Part 1 : Kitchen Basics, Part 1 | |
| 14.1.5 | differentiate between different types of produce and identify factors such as grading, purchasing, storage, and usage | ✅ | • Pineapple Academy : Kitchen Basics, Part 1 : Kitchen Basics, Part 1 • Pineapple Academy : Kitchen Basics, Part 1 : Kitchen Basics, Part 1 | |
| 14.1.6 | differentiate between dry goods and identify factors such as purchasing and storage | ❌ | no genuine match | |
| 14.1.7 | differentiate between proteins and identify factors such as types, grades, purchasing, and storage | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 10 - Moist Heat Cooking Methods • Open Textbooks : Meat Cutting and Process for Food Service : CH01: Meat Science and Nutrition • Open Textbooks : Meat Cutting and Process for Food Service : CH03: Cutting and Processing Meats | |
| 14.1.8 | describe the methods of cooking, including dry heat, moist heat, and combination heat; | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 09 - Dry Heat Cooking Methods • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 09 - Dry Heat Cooking Methods • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 09 - Dry Heat Cooking Methods • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 09 - Dry Heat Cooking Methods • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 10 - Moist Heat Cooking Methods | |
| 14.1.9 | differentiate between common baking methods and identify common ingredients used in baking | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 07 - Fundamentals of Baking and Stocks • Open Textbooks : Understanding Ingredients for Bakers : 02: Sweeteners in Baking • Open Textbooks : Understanding Ingredients for Bakers : 03: Fats and Oils • Open Textbooks : Understanding Ingredients for Bakers : 04: Leavening Agents • Open Textbooks : Understanding Ingredients for Bakers : 05: Eggs |
Coverage Summary
Core-LX delivers strong coverage of this TEKS course at 96% of sub-standards aligned.
Primary publishers contributing alignment: Certify ED (97), Open Textbooks (83), Pointful Education (50), Core-LX (17), Pineapple Academy (13).
Gap-closure roadmap (3 sub-standards not yet aligned, grouped by strand):
- Strand 13. The Student Understands Factors That Affect The Food Service Industry. The Student Is E...: 1 sub-standard(s) — candidate for a focused Gap Lesson
- Strand 14. The Student Evaluates And Determines Equipment, Ingredients, And Procedures In A Profes...: 2 sub-standard(s) — candidate for a focused Gap Lesson
Eligible for Gap Lesson / Gap Lab generation — coverage exceeds the 85% threshold; any remaining sub-standard gaps will be closed by auto-generated lessons in the next pipeline phase.
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