Back to Standards Coverage
Culinary Arts
Hospitality and Tourism · Texas TEKS
| Strand | Standard ID | Standard Statement | Covered? | CLX Match List |
|---|---|---|---|---|
| 1. The Student Applies Advanced Reading, Writing, Mathematics, And Science Skills For The ... | 1.1.1 | compose industry appropriate documents such as purchasing specifications and purchase orders | ✅ | • Pointful Education : Building Maintenance Technologies II : BuildMTII01: Construction Documents, Contracts, and Specifications • Pointful Education : Building Maintenance Technologies II : BuildMTII01: Construction Documents, Contracts, and Specifications • Pointful Education : Building Maintenance Technologies II : BuildMTII01: Construction Documents, Contracts, and Specifications |
| 1.1.2 | comprehend a variety of texts such as operations and training manuals | ✅ | • OpenStax : English I : 8.2 Lesson 8.2: Locating & Evaluating Sources (pending) • Pointful Education : Building Maintenance Technologies II : BuildMTII01: Construction Documents, Contracts, and Specifications | |
| 1.1.3 | calculate numerical concepts such as percentages and estimations in practical situations, including weight and measures | ✅ | • Open Textbooks : Basic Kitchen and Food Service Management : 01: Trade Math • Open Textbooks : Math for Trades: Volume 1 : Math for Trades Volume I: 04 Percentages • Open Textbooks : Math for Trades: Volume 1 : Math for Trades Volume I: 04 Percentages • Open Textbooks : An Introduction to Business Statistics for Analytics (1st Edition) : IBSA: 01 Measures of Central Location | |
| 1.1.4 | understand scientific principles used in culinary arts | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 07 - Sensory Cooking and Flavor Contrasts • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 28 - Lipids, Fats, and Nutrition | |
| 1.1.5 | read and comprehend standardized recipes | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 01 - Culinary Fundamentals: Mastering Techniques and Tools • Certify ED : Culinary (Video and VR) : Culinary - Unit 01 - Culinary Fundamentals: Mastering Techniques and Tools • Certify ED : Culinary (Video and VR) : Culinary - Unit 05 - Culinary Fundamentals: Nutrition, Techniques, and Techniques | |
| 1.1.6 | write and convert standardized recipes; | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 15 - Recipe Scaling and Food Costs • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 15 - Recipe Scaling and Food Costs • Open Textbooks : Culinary Math : Culinary Math | |
| 1.1.7 | calculate and manage food costs | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 15 - Recipe Scaling and Food Costs • Open Textbooks : Basic Kitchen and Food Service Management : 03: Food Costing • Open Textbooks : Basic Kitchen and Food Service Management : 05: Budget and Business Planning | |
| 2. The Student Integrates Listening, Writing, And Speaking Skills Using Verbal And Nonverb... | 2.1.1 | create formal or informal presentations | ✅ | • Core-LX : ELA English II : ELA English II: Unit 04 • OpenStax : English II : 4.4 Lesson 4.4: Formal Presentations (pending) • Core-LX : Microsoft PowerPoint Associate Certification Prep : MOS PowerPoint - PowerPoint Certification Readiness • GoSkills : Public Speaking : Public Speaking: 02 PowerPoint Presentations • GoSkills : Public Speaking : Public Speaking: 02 PowerPoint Presentations |
| 2.1.2 | properly answer business phones | ❌ | no genuine match | |
| 2.1.3 | write instructions for a specific restaurant for a culinary procedure or the use of a piece of equipment; | ✅ | • 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 : Plumbing (Video & VR) : Plumbing - Unit 06 - Plumbing Tools: Identification, Use, and Safety • Pointful Education : Future of Home Construction : FHC 03: Technical Skills in Home Construction | |
| 2.1.4 | attend and participate in an industry-focused staff meeting | ✅ | • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills • Core-LX : ELA English II : ELA English II: Unit 04 • OpenStax : English II : 4.3 Lesson 4.3: Academic Discussion & Collaboration (pending) • Pointful Education : Project Management : ProjMgmt 04: Tools and Systems • Certify ED : Hospitality Management : Hospitality - Unit 10 - Management and Leadership | |
| 3. The Student Demonstrates An Understanding That Personal Success Depends On Personal Eff... | 3.1.1 | demonstrate a proactive understanding of self-responsibility and self-management | ✅ | • Open Textbooks : Working in the Food Service Industry : CUL07: CH05: Organization and Self-Management • Pointful Education : Architectural Design III : Architecture_03 05: Career Opportunities in Drafting • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Work Ethic • Medcerts : Medical Coder & Biller Certification Course : Professionalism in Allied Health (v21.12) PS1011 • MissionCIT : Emergency Medical Responder - MissionCIT : EMR CH E02: The Well-Being of the Emergency Medical Responder |
| 3.1.2 | explain the characteristics of personal values and principles | ✅ | • 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 • Pointful Education : Early Childhood Education II : EarlyChildEd_02 01: Professionalism Part I • Open Textbooks : Nursing Fundamentals : Nursing Fundamentals Ch 03: Diverse Patients | |
| 3.1.3 | demonstrate positive attitudes and work habits | ✅ | • Pointful Education : Architectural Design III : Architecture_03 05: Career Opportunities in Drafting • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Work Ethic • Pineapple Academy : Culinary Basics : Culinary Basics: 01 Kitchen Basics • Pointful Education : Early Childhood Education II : EarlyChildEd_02 01: Professionalism Part I • HVACR.EDU : HVACR Ready to Work (RTW) Program : 01 Employability Skills: 010-2 Personal Work Habits Module | |
| 3.1.4 | demonstrate exemplary appearance and personal hygiene; | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 07 - Safety and Appearance • Certify ED : Culinary (Video and VR) : Culinary - Unit 04 - Culinary Safety and Sanitation: A Foundation for Food Excellence • Pointful Education : Communication Skills for Business : Communication Skills for Business 06: Delivering the Message • Pineapple Academy : Essentials for Front of House Service : Essentials for Front of House Service: 02 Being A Team Player • Pineapple Academy : Essentials for Front of House Service : Essentials for Front of House Service: 03 Getting Ready for Service | |
| 3.1.5 | identify and manage the effects of exercise, dietary habits, and emotional factors such as stress, fatigue, or anxiety on job performance | ✅ | • Medcerts : NASM Personal Trainer and Nutrition Coach - HF 3000 : NASM's Essentials of Nutrition Coaching (v22.10) HF3012 • Open Textbooks : Be the Boss of Your Career: A Complete Guide for Students & Grads : Be the Boss of Your Career: CH 03 - Diversify Your Job Search Strategy • MissionCIT : Emergency Medical Responder - MissionCIT : EMR CH E02: The Well-Being of the Emergency Medical Responder • Open Textbooks : Nutrition Through the Life Cycle : Nutrition Through the Life Cycle: 5. Living a Long And Healthy Life: Adulthood And Old Age • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH09.00: Chapter 9: Energy Balance | |
| 4. The Student Develops Principles In Time Management, Decision Making, Effective Communic... | 4.1.1 | 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 |
| 4.1.2 | analyze various steps in the decision-making process | ✅ | • TPC : TPC Maintenance Supervisor : 901 Maintenance Organization • 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 • Open Textbooks : Working in the Food Service Industry : CUL07: CH05: Organization and Self-Management • Open Textbooks : Trades Access Common Core: Expectations and Responsibilities of Employers and Employees : TACC EAROEE: 06 Effective Problem Solving | |
| 5. The Student Researches, Analyzes, And Explores Lifestyle And Career Goals. The Student ... | 5.1.1 | research the major job duties and qualifications for various positions in the food service industry to facilitate selection of career choices in culinary arts | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 10 - Eggs, Dairy, and Industry Essentials • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 11 - Culinary Careers and Education • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 12 - Professional Organizations and Regulations • Certify ED : Hospitality Management : Hospitality - Unit 01 - Hospitality Fundamentals • Certify ED : Animal Science (Video & VR) : Animal Science - Unit 02 - Understanding Animals: Taxonomy, Economics, Careers, and Safety |
| 5.1.2 | 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 07: High School, College and Internship Preparation | |
| 5.1.3 | demonstrate proper interview techniques; | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 10 - Eggs, Dairy, and Industry Essentials • Open Textbooks : Working in the Food Service Industry : CUL07: CH06: Job Search Skills • TPC : TPC Maintenance Supervisor : 905 Effective Communication for Supervisors • Pointful Education : Career Exploration in Finance : CEIF 08: Networking, Resumes, Cover Letters and Interviews • Certify ED : Criminal Justice (Video & VR) : Criminal Justice - Unit 05 - Criminal Investigations: Techniques and Procedures | |
| 5.1.4 | establish personal short- and long-term goals | ✅ | • Open Textbooks : Working in the Food Service Industry : CUL07: CH06: Job Search Skills • Open Textbooks : Working in the Food Service Industry : CUL07: CH06: Job Search Skills • Pointful Education : Career Exploration in Finance : CEIF 07: High School, College and Internship Preparation • Certify ED : Personal Finance (Video & VR) : Personal Finance - Unit 05 - Time, Effort, Money, and Inflation • Certify ED : Personal Finance (Video & VR) : Personal Finance - Unit 08 - Life Events, Opportunity Cost, and Employability | |
| 6. The Student Understands Factors That Affect The Food Service Industry. The Student Is E... | 6.1.1 | research how historical and current trends in society affect the food service industry | ✅ | • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 04 - Agricultural Trends and Economic Impact • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 04 - Agricultural Trends and Economic Impact • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 04 - Agricultural Trends and Economic Impact • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 04 - Agricultural Trends and Economic Impact • Pointful Education : Agriscience I : Agriscience_01 01: Introduction to Agriculture in the Global Economy |
| 6.1.2 | identify global cultures and traditions related to food | ❌ | no genuine match | |
| 6.1.3 | research famous chefs from history; | ❌ | no genuine match | |
| 6.1.4 | summarize historical entrepreneurs who influenced food service in the United States | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 13 - Kitchen Brigade and Professionalism | |
| 7. The Student Evaluates And Determines Equipment, Ingredients, And Procedures Used In A P... | 7.1.1 | identify and demonstrate the role of mise en place in the professional food service setting | ✅ | • Pineapple Academy : Essentials for Front of House Service : Essentials for Front of House Service: 02 Being A Team Player |
| 7.1.2 | identify and use large and small equipment in a commercial kitchen | ✅ | • 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 | |
| 7.1.3 | develop and practice food production and presentation techniques | ✅ | • Pineapple Academy : Kitchen Basics, Part 1 : Kitchen Basics, Part 1 • Pineapple Academy : Kitchen Basics, Part 1 : Kitchen Basics, Part 1 • Pineapple Academy : Kitchen Basics, Part 2 : Kitchen Basics, Part 2 | |
| 7.1.4 | identify and use the appropriate application of moist, dry, and combination cookery 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 • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 10 - Moist Heat Cooking Methods • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 10 - Moist Heat Cooking Methods • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 10 - Moist Heat Cooking Methods | |
| 7.1.5 | 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; | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 29 - Breakfast Foods • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 21 - Cold Appetizers and Presentations • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 17 - Stocks and Stock Preparation • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 17 - Stocks and Stock Preparation • Pineapple Academy : Advanced Culinary : Advanced Culinary: 03 Soups and Sauces | |
| 7.1.6 | demonstrate baking techniques such as yeast breads and rolls, quick breads, and desserts | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 31 - Yeast Products and Breads • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 31 - Yeast Products and Breads • Certify ED : Culinary (Video and VR) : Culinary - Unit 07 - Fundamentals of Baking and Stocks | |
| 8. The Student Understands The Various Food Service Operations Such As Quick Service, Fast... | 8.1.1 | explain quality customer service | ✅ | • Pineapple Academy : Essentials for Front of House Service : Essentials for Front of House Service: 01 Covering the Basics • Pineapple Academy : Essentials for Front of House Service : Essentials for Front of House Service: 01 Covering the Basics • Pineapple Academy : Essentials for Front of House Service : Essentials for Front of House Service: 01 Covering the Basics • Pineapple Academy : Front of House Training : Front of House Training: 01 Being In Service • Pineapple Academy : Front of House Training : Front of House Training: 01 Being In Service |
| 8.1.2 | demonstrate types of table setting, dining, and service skills | ✅ | • 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 • Pineapple Academy : Front of House Training : Front of House Training: 03 Sequence of Service • Pineapple Academy : Essentials for Front of House Service : Essentials for Front of House Service: 03 Getting Ready for Service • Pineapple Academy : Essentials for Front of House Service : Essentials for Front of House Service: 04 Meal Service Tips and Best Practices | |
| 8.1.3 | differentiate between service styles; | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 19 - Front-of-House Operations • Pineapple Academy : Essentials for Front of House Service : Essentials for Front of House Service: 01 Covering the Basics • Certify ED : Hospitality Management : Hospitality - Unit 04 - Guest Services • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 16 Hospitality and Tourism | |
| 8.1.4 | compare and contrast the roles of the front of the house and the back of the house in the various food service operations | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 04 - Guest Services • Pineapple Academy : Essentials for Front of House Service : Essentials for Front of House Service: 01 Covering the Basics • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 19 - Front-of-House Operations • Certify ED : Culinary (Video and VR) : Culinary - Unit 10 - Eggs, Dairy, and Industry Essentials • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 16 Hospitality and Tourism | |
| 9. The Student Uses Technology And Computer Applications To Manage Food Service Operations... | 9.1.1 | use technology tools appropriate for the industry | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 09 - Financial Operations • Certify ED : Hospitality Management : Hospitality - Unit 09 - Financial Operations • Open Textbooks : Basic Kitchen and Food Service Management : 05: Budget and Business Planning • Pointful Education : Career Exploration in Finance : CEIF 07: High School, College and Internship Preparation |
| 9.1.2 | operate technology applications to perform workplace tasks | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 09 - Financial Operations • Certify ED : Hospitality Management : Hospitality - Unit 09 - Financial Operations • Pointful Education : Career Exploration in Finance : CEIF 07: High School, College and Internship Preparation | |
| 9.1.3 | explain and use point-of-sale systems in various food service operations | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 09 - Financial Operations • Certify ED : Hospitality Management : Hospitality - Unit 09 - Financial Operations • Open Textbooks : Basic Kitchen and Food Service Management : 05: Budget and Business Planning | |
| 9.1.4 | demonstrate knowledge in computer programs used for food management | ✅ | • Open Textbooks : Basic Kitchen and Food Service Management : 05: Budget and Business Planning | |
| 9.1.5 | evaluate information sources for culinary arts; | ✅ | • Certify ED : Personal Finance (Video & VR) : Personal Finance - Unit 26 - Investment Information and Regulation • Open Textbooks : Trades Access Common Core: Employability Skills : TACC Employability Skils: 05 Research Information | |
| 9.1.6 | interpret data such as spreadsheets, databases, and sales reports | ✅ | • Open Textbooks : Basic Kitchen and Food Service Management : 05: Budget and Business Planning • GoSkills : Microsoft Excel - Basic & Advanced : EXL Basic & Adv: 05 Data Analysis • GoSkills : Microsoft Excel - Basic & Advanced : EXL Basic & Adv: 01 Getting to Know Excel • Open Textbooks : Fundamentals of Math, Physics, and Statistics for Future Transportation Professionals : FMPS: 09 Data Analysis – Hypothesis Testing, Estimating Sample Size, and Modeling • Open Textbooks : Fundamentals of Math, Physics, and Statistics for Future Transportation Professionals : FMPS: 09 Data Analysis – Hypothesis Testing, Estimating Sample Size, and Modeling | |
| 10. The Student Demonstrates Leadership, Citizenship, And Teamwork Skills Required For Succ... | 10.1.1 | apply team-building skills | ✅ | • 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 • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 01 Teamwork in Business • Open Textbooks : Working in the Food Service Industry : CUL07: CH04: Workplace Communication and Teamwork |
| 10.1.2 | apply decision-making and problem-solving skills | ✅ | • GoSkills : Team Leadership : Team Leadership: 04 Decision Making and Conflict Resolution • Open Textbooks : Trades Access Common Core: Expectations and Responsibilities of Employers and Employees : TACC EAROEE: 06 Effective Problem Solving • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Problem solving • GoSkills : Team Leadership : Team Leadership: 05 Team Dysfunctions • GoSkills : Team Leadership : Team Leadership: 02 Team Processes | |
| 10.1.3 | determine leadership and teamwork qualities in creating a pleasant working atmosphere; | ✅ | • Pointful Education : Career Exploration in Finance : CEIF 09: Succeeding on the Job • Certify ED : Hospitality Management : Hospitality - Unit 10 - Management and Leadership • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 01 Teamwork in Business • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills | |
| 10.1.4 | 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 | |
| 11. The Student Explains How Employees, Guests, And Property Are Protected To Minimize Loss... | 11.1.1 | determine the basics of safety in culinary arts | ✅ | • Open Textbooks : Workplace Safety in the Foodservice Industry : CUL08: CH01: Introduction • Open Textbooks : Workplace Safety in the Foodservice Industry : CUL08: CH06: Workplace Hazards • Pineapple Academy : Commercial Kitchen Cleaning : Commercial Kitchen Cleaning: 01 Introduction to Cleaning • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 06 Foodservice Safety • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 01 - Kitchen Safety and Injury Prevention |
| 11.1.2 | assess workplace conditions and identify safety hazards | ✅ | • Open Textbooks : Workplace Safety in the Foodservice Industry : CUL08: CH01: Introduction • Open Textbooks : Workplace Safety in the Foodservice Industry : CUL08: CH06: Workplace Hazards • Certify ED : Construction Safety (OSHA) (Video & VR) : Construction Safety (OSHA) - Unit 07 - Reporting and Responding to Hazards • Certify ED : Construction Safety (OSHA) (Video & VR) : Construction Safety (OSHA) - Unit 21 - Slips, Trips, and Falls • Certify ED : Companion Animals : Companion Animals: 06. Animal Welfare & Legal/Regulatory Compliance | |
| 11.1.3 | determine the basics of sanitation in a professional kitchen | ✅ | • Pineapple Academy : Commercial Kitchen Cleaning : Commercial Kitchen Cleaning: 01 Introduction to Cleaning • Pineapple Academy : Commercial Kitchen Cleaning : Commercial Kitchen Cleaning: 03 Kitchen Equipment Cleaning, Part 1 • Pineapple Academy : Commercial Kitchen Cleaning : Commercial Kitchen Cleaning: 03 Kitchen Equipment Cleaning, Part 1 • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 04 - Food Safety and Sanitation • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 03 Team Member Hygiene | |
| 11.1.4 | determine proper receiving, storage, and distribution techniques | ✅ | • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 05 Foodservice Sanitation, Part 2 • Pineapple Academy : Food Service Sanitation, Part 2 : Food Service Sanitation, Part 2 • Pineapple Academy : Food Service Sanitation, Part 2 : Food Service Sanitation, Part 2 • Open Textbooks : Global Value Chain : GVC05: Inbound and Outbound Storage Facilities • Open Textbooks : Global Value Chain : GVC05: Inbound and Outbound Storage Facilities | |
| 11.1.5 | demonstrate proper cleaning of equipment and maintenance in the commercial kitchen | ✅ | • Pineapple Academy : Commercial Kitchen Cleaning : Commercial Kitchen Cleaning: 03 Kitchen Equipment Cleaning, Part 1 • Pineapple Academy : Commercial Kitchen Cleaning : Commercial Kitchen Cleaning: 03 Kitchen Equipment Cleaning, Part 1 • Pineapple Academy : Commercial Kitchen Cleaning : Commercial Kitchen Cleaning: 04 Kitchen Equipment Cleaning, Part 2 • Pineapple Academy : Commercial Kitchen Cleaning : Commercial Kitchen Cleaning: 04 Kitchen Equipment Cleaning, Part 2 • Pineapple Academy : Kitchen Basics, Part 2 : Kitchen Basics, Part 2 | |
| 11.1.6 | assess food hazards and determine ways to prevent food hazards; | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 04 - Food Safety and Sanitation • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 05 - HACCP and Contamination Prevention • Certify ED : Culinary (Video and VR) : Culinary - Unit 03 - Culinary Safety and Sanitation: A Comprehensive Guide • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 05 - HACCP and Contamination Prevention • Pineapple Academy : Culinary Basics : Culinary Basics: 06 Cooking Techniques, Part 3 | |
| 11.1.7 | prepare for a state or national food sanitation certification or other appropriate certifications | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 04 - Food Safety and Sanitation • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 05 - HACCP and Contamination Prevention • 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 : OSHA Workplace Safety Fundamentals: General Industry Standards (pending) | |
| 12. The Student Recognizes And Models Work Ethics And Legal Responsibilities. The Student I... | 12.1.1 | understand and comply with laws and regulations specific to the food service industry; | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 33 - Menu Planning and Development • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 12 - Professional Organizations and Regulations • 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 • Certify ED : Culinary (Video and VR) : Culinary - Unit 03 - Culinary Safety and Sanitation: A Comprehensive Guide |
| 12.1.2 | demonstrate a positive work ethic | ✅ | • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Work Ethic • Open Textbooks : Working in the Food Service Industry : CUL07: CH01: Personal Attributes and Professionalism • Open Textbooks : Working in the Food Service Industry : CUL07: CH01: Personal Attributes and Professionalism • Pineapple Academy : Culinary Basics : Culinary Basics: 01 Kitchen Basics • Pointful Education : Architectural Design III : Architecture_03 05: Career Opportunities in Drafting |
Coverage Summary
Core-LX delivers strong coverage of this TEKS course at 95% of sub-standards aligned.
Primary publishers contributing alignment: Certify ED (74), Open Textbooks (44), Pineapple Academy (37), Pointful Education (30), Lifelong Skills (8).
Gap-closure roadmap (3 sub-standards not yet aligned, grouped by strand):
- Strand 2. The Student Integrates Listening, Writing, And Speaking Skills Using Verbal And Nonverb...: 1 sub-standard(s) — candidate for a focused Gap Lesson
- Strand 6. The Student Understands Factors That Affect The Food Service Industry. The Student Is E...: 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.
Want to see this in your LMS?
Every badge above is deliverable through Canvas, Moodle, D2L, Blackboard, or any LTI-compatible LMS.
Schedule a Demo