Back to Standards Coverage
Extended Practicum in Culinary Arts
Hospitality and Tourism · Texas TEKS
| Strand | Standard ID | Standard Statement | Covered? | CLX Match List |
|---|---|---|---|---|
| 1. The Student Applies Professional Communications Strategies. The Student Is Expected To: | 1.1.1 | demonstrate verbal and non-verbal communication consistently in a clear, concise, and effective manner | ✅ | • Pointful Education : Healthcare Management and Information Systems : HMIS 06: Communication • Certify ED : Medical Assistant : Medical Assistant - Unit 01 - Communications • Open Textbooks : Nursing Skills : Nursing Skills: 02: Chapter 2 Health History • Open Textbooks : Personal Care Assistant : HLTH 06: 02: Personal Care Assistant: Chapter 2 • Pointful Education : Healthcare Management and Information Systems : HMIS 06: Communication |
| 1.1.2 | present information formally and informally in an effective manner | ✅ | • Pointful Education : Communication Skills for Business : Communication Skills for Business 02: Effective Communication Strategies Part I • Pointful Education : Communication Skills for Business : Communication Skills for Business 02: Effective Communication Strategies Part I • Pointful Education : Communication Skills for Business : Communication Skills for Business 03: Effective Communication Strategies Part II • Pointful Education : Communication Skills for Business : Communication Skills for Business 03: Effective Communication Strategies Part II • Pointful Education : Communication Skills for Business : Communication Skills for Business 03: Effective Communication Strategies Part II | |
| 1.1.3 | apply 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 • Certify ED : Hospitality Management : Hospitality - Unit 03 - Communication Skills • Pineapple Academy : Front of House Training : Front of House Training: 01 Being In Service • Pointful Education : Early Childhood Education II : EarlyChildEd_02 10: Brain Research and Communication Skills | |
| 1.1.4 | exhibit public relations skills to maintain internal and external customer/client satisfaction | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 03 - Communication Skills • Certify ED : Hospitality Management : Hospitality - Unit 03 - Communication Skills • Open Textbooks : Trades Access Common Core: Expectations and Responsibilities of Employers and Employees : TACC EAROEE: 04 Maintain Relations • Pointful Education : Healthcare Management and Information Systems : HMIS 08: Management and Leadership Part II • Certify ED : Hospitality Management : Hospitality - Unit 10 - Management and Leadership | |
| 2. The Student Implements Advanced Problem-Solving Methods. The Student Is Expected To Emp... | 2.1.1 | The student implements advanced problem-solving methods. The student is expected to employ critical-thinking skills with increased fluency both independently and in groups to solve problems and make decisions | ✅ | • Pointful Education : Architectural Design II : Architecture_02 01: Basic Architectural Drawings • Pointful Education : Building Maintenance Technologies II : BuildMTII08: Construction Projects • Pointful Education : Building Maintenance Technologies II : BuildMTII08: Construction Projects • Certify ED : Hospitality Management : Hospitality - Unit 03 - Communication Skills • Pointful Education : Architectural Design II : Architecture_02 01: Basic Architectural Drawings |
| 3. The Student Understands And Applies Proper Safety Techniques In The Workplace. The Stud... | 3.1.1 | comply with Occupational Safety and Health Administration regulations in the workplace | ✅ | • Pointful Education : Building Maintenance Technologies : BuildMT 01: Health, Safety, and Environmental Management Systems • Certify ED : Carpentry (Video & VR) : Carpentry - Unit 01 - Fundamentals of Carpentry Safety and Tool Use • Core-LX : All Lessons : OSHA Workplace Safety Fundamentals: General Industry Standards (pending) • Pointful Education : Agriscience I : Agriscience_01 02: Safety, Scientific and Technological Principles of Agriscience Issues • Certify ED : Hospitality Management : Hospitality - Unit 07 - Safety and Appearance |
| 3.1.2 | demonstrate knowledge of procedures for reporting and handling accidents and safety incidents | ✅ | • Certify ED : Early Childhood Education (Video & VR) : Early Childhood Education - Unit 11 - Safety and Emergency Procedures • Certify ED : HVAC 1 (Video & VR) : HVAC 1 - Unit 02 - HVAC Safety, Regulations, and Mathematics • Certify ED : HVAC 2 - (Video & VR) : HVAC 2 - Unit 01 - Safety and Tools in HVAC: Essential Practices for Technicians • Pointful Education : Building Maintenance Technologies : BuildMT 01: Health, Safety, and Environmental Management Systems • Certify ED : Plumbing (Video & VR) : Plumbing - Unit 07 - Workplace Safety in the Plumbing Industry | |
| 3.1.3 | analyze health and wellness practices that influence job performance; | ✅ | • Certify ED : Medical Assistant : Medical Assistant - Unit 29 - Nutrition, Development, and Holistic Care • Certify ED : Nursing Assistant (Video & VR) : Nursing Assistant - Unit 01 - Nursing Assistant Role and Responsibilities • Workforge Publisher : Health & Safety : SAF-1002 The Job Analysis Process • Workforge Publisher : Health & Safety : SAF-1016 Workplace Housekeeping • Workforge Publisher : Health & Safety : SAF-1016 Workplace Housekeeping | |
| 3.1.4 | understand and follow workplace safety rules and regulations | ✅ | • 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 • Open Textbooks : Workplace Safety in the Foodservice Industry : CUL08: CH11: Workplace Safety Procedures • Certify ED : Hospitality Management : Hospitality - Unit 07 - Safety and Appearance • Certify ED : Veterinary Science (Video & VR) : Veterinary Science - Unit 12: Personal Protective Equipment and Biohazardous Materials | |
| 4. The Student Understands The Professional, Ethical, And Legal Responsibilities In Culina... | 4.1.1 | demonstrate a positive, productive work ethic by performing assigned tasks as directed | ✅ | • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Work Ethic • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Work Ethic • Lifelong Skills : Lifelong Soft Skills : Lifelong Soft Skills - Work Ethic • Pointful Education : Architectural Design III : Architecture_03 05: Career Opportunities in Drafting • Pineapple Academy : Culinary Basics : Culinary Basics: 01 Kitchen Basics |
| 4.1.2 | show integrity by choosing the ethical course of action when making decisions; | ✅ | • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 04 Ethics and Social Responsibility • 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 • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 04 Ethics and Social Responsibility | |
| 4.1.3 | comply with all applicable rules, laws, and regulations in a consistent manner | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 33 - Menu Planning and Development • Certify ED : Animal Science (Video & VR) : Animal Science - Unit 10 - Fundamentals of Livestock Care and Management • Certify ED : Early Childhood Education (Video & VR) : Early Childhood Education - Unit 05 - Licensing Laws and Regulations • Pointful Education : Early Childhood Education I : EarlyChildEd_01 10: Exploring Your State: Rules and Regulations in Childcare • Pointful Education : Building Maintenance Technologies : BuildMT 01: Health, Safety, and Environmental Management Systems | |
| 5. The Student Demonstrates Proper Culinary Techniques And Knowledge Of The Professional K... | 5.1.1 | demonstrate proper use of large and small equipment in a commercial kitchen with increased proficiency | ✅ | • 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 (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 • Pineapple Academy : Kitchen Basics, Part 1 : Kitchen Basics, Part 1 |
| 5.1.2 | demonstrate advanced food production and presentation techniques | ✅ | • Pineapple Academy : Advanced Culinary : Advanced Culinary: 01 Preparing Hot Foods • Pineapple Academy : Culinary Basics : Culinary Basics: 06 Cooking Techniques, Part 3 • Pineapple Academy : Culinary Basics : Culinary Basics: 06 Cooking Techniques, Part 3 | |
| 5.1.3 | demonstrate 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 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 | |
| 5.1.4 | demonstrate advanced food preparation skills used in commercial food service preparations | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 03 - Culinary Safety and Sanitation: A Comprehensive Guide • Certify ED : Culinary (Video and VR) : Culinary - Unit 05 - Culinary Fundamentals: Nutrition, Techniques, and Techniques • Pineapple Academy : Kitchen Basics, Part 2 : Kitchen Basics, Part 2 • Pineapple Academy : Kitchen Basics, Part 2 : Kitchen Basics, Part 2 | |
| 5.1.5 | demonstrate advanced baking techniques | ✅ | • Pineapple Academy : Culinary Basics : Culinary Basics: 05 Cooking Techniques, Part 2 • Pineapple Academy : Culinary Basics : Culinary Basics: 05 Cooking Techniques, Part 2 | |
| 5.1.6 | demonstrate proper receiving and storage techniques; | ✅ | • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 05 Foodservice Sanitation, Part 2 • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 07 The Storage of Food • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 04 Foodservice Sanitation, Part 1 | |
| 5.1.7 | demonstrate proper cleaning of equipment and maintenance of 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: 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: 03 Kitchen Equipment Cleaning, Part 1 |
Coverage Summary
Core-LX delivers strong coverage of this TEKS course at 100% of sub-standards aligned.
Primary publishers contributing alignment: Certify ED (38), Pointful Education (23), Pineapple Academy (18), Open Textbooks (9), OpenStax (7).
No open gaps. All sub-standards have at least one genuine Core-LX badge match.
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