Dates

TEKS

Unit Goals

Approximate Assessment Window 

Aug. - Sept. 

(c)(1)(A), (c)(1)(B), (c)(2)(A), (c)(2)(B), (c)(3)(A), (c)(3)(B), (c)(4)(A), (c)(4)(B), (c)(6)(A), (c)(6)(C), (c)(7)(A), (c)(7)(B), (c)(8)(A), (c)(8)(B)

Students will:

• Identify and describe the major components of the hospitality and tourism industry, including lodging, food and beverage, travel, and recreation sectors. They will analyze how tourism impacts local and global economies, demonstrate effective professional communication, and apply basic employability and customer service skills used in tourism settings. Students will also explore career pathways and management roles within the tourism industry while reflecting on their own career interests and goals.

• Unit 1 Assessment
• Tourism 4 sector Infographic. 

Dates

TEKS

Unit Goals

Approximate Assessment Window 

(August - September) 

(c)(1)(A), (c)(1)(B), (c)(2)(A), (c)(2)(B), (c)(3)(A), (c)(4)(A), (c)(5)(A), (c)(9)(A), (c)(9)(C), (c)(11)(A)

Students will:

• Explore the foundations of the hospitality and tourism industry by identifying its major sectors and career opportunities, demonstrating an understanding of customer service principles, and applying professional communication and employability skills. Students will also distinguish between different areas of the industry (lodging, food and beverage, travel, recreation, and attractions) and reflect on personal interests and goals related to potential hospitality careers.

• Unit 1 Assessment
• Career Pathways Project

Dates

TEKS

Unit Goals

Approximate Assessment Window 

Sept. - Oct.

(c)(1)(A–E), (c)(3)(A–E), (c)(4)(A–D)

Students will:

• Demonstrate professional workplace behavior, ethics, and communication used in hospitality settings. Students will practice time management, problem-solving, and teamwork while exploring workplace expectations in the hospitality industry.

• Unit 2 Assessment
• Professional Skills Role-Play 

Dates

TEKS

Unit Goals

Approximate Assessment Window 

October

(c)(2)(A–B), (c)(3)(C), (c)(11)(A–C)

Students will:

• Analyze the role of customer service in the success of hospitality and tourism businesses. Students will demonstrate effective verbal and nonverbal communication, examine how guest satisfaction affects business reputation, and identify strategies to provide quality service.

• Unit 3 Assessment
• Customer Service Simulation

Dates

TEKS

Unit Goals

Approximate Assessment Window 

October – November

(c)(1)(C), (c)(5)(B), (c)(9)(A–C), (c)(10)(A)

Students will:

• Identify the organizational structure and departments of lodging operations. Students will explore front-office procedures, guest check-in/out processes, housekeeping standards, and the role of technology in hotel management.

• Unit 4 Assessment
• Hotel Concept Project

Dates

TEKS

Unit Goals

Approximate Assessment Window 

November – December

(c)(1)(E), (c)(5)(B), (c)(8)(B–D), (c)(9)(C), (c)(11)(A–C)

Students will:

• Examine the structure and function of the food and beverage industry. Students will identify FOH/BOH roles, understand safety and sanitation standards, and analyze how marketing and service impact guest satisfaction.

• Restaurant Concept Infographic
• Unit 5 Assessment

Dates

TEKS

Unit Goals

Approximate Assessment Window 

January

(c)(5)(A–C), (c)(9)(C), (c)(10)(A–C)

Students will:

• Explore the travel and tourism sector, including transportation, tour operations, and destination marketing. Students will evaluate the role of tourism in economic development and discuss career options in travel services.

• Unit 6 Assessment
• Travel Itinerary Design / Destination Presentation

Dates

TEKS

Unit Goals

Approximate Assessment Window 

February

(c)(5)(A–C), (c)(9)(C), (c)(10)(C)

Students will:

• Investigate careers and operations within recreation, attractions, and event management. Students will understand how entertainment, theme parks, and special events contribute to destination appeal.

• Unit 7 Assessment
• Field Experience Reflection

Dates

TEKS

Unit Goals

Approximate Assessment Window 

March

(c)(1)(B), (c)(2)(A), (c)(5)(A–C), (c)(10)(A–C), (c)(11)(A–C)

Students will:

• Develop foundational marketing skills for hospitality businesses. Students will learn how branding, social media, and guest experience influence consumer behavior and create a mini-marketing campaign for a hospitality product or service.

• Unit 8 Assessment
• Mini Marketing Plan Presentation 

Dates

TEKS

Unit Goals

Approximate Assessment Window 

March – April

(c)(6)(A–C), (c)(10)(A–C)

Students will:

• Examine how technology impacts the operations and guest experience in hospitality and tourism. Students will explore property management systems, online reservations, and digital communication tools.

• Unit 9 Assessment
• Technology Integration Research Project

Dates

TEKS

Unit Goals

Approximate Assessment Window 

April

(c)(8)(A–D)

Students will:

• Apply knowledge of health, safety, and sanitation standards in hospitality settings. Students will recognize job safety procedures, environmental practices, and regulations that protect guests and employees.

• Unit 10 Assessment
• Mock Safety Audit

Dates

TEKS

Unit Goals

Approximate Assessment Window 

May

(c)(3)(A–E), (c)(4)(A–D), (c)(7)(A–E)

Students will:

• Demonstrate leadership, teamwork, and problem-solving skills essential for success in hospitality. Students will participate in collaborative projects and career development activities such as resume writing or mock interviews.

• Team Project/Presentation
• Mock Interview
• Career Readiness Portfolio

Dates

TEKS

Unit Goals

Approximate Assessment Window 

May

All TEKS from Year

Students will:

• Synthesize knowledge from all previous units by designing and presenting a comprehensive hospitality concept (e.g., a resort, restaurant, or event). Students will apply skills in marketing, operations, customer service, and management to demonstrate overall mastery.

• Final Exam
• FInal Project/Presentation 

Dates

TEKS

Unit Goals

Approximate Assessment Window 

2 weeks 

(d)(5)(A–D), (d)(11)(A–C), (d)(12)(A)

Understand course structure, kitchen hierarchy, and culinary career options.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

4 Weeks

(d)(6)(A–G)

Students will:

• Demonstrate proper sanitation, safety, and food handling skills.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

2 Weeks

(d)(8)(A–C), (d)(9)(A–E), (d)(10)(A–C)

• Exhibit workplace ethics, teamwork, and professionalism in a culinary setting.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks

  (d)(1)(C–E), (d)(4)(A–C)

• Apply measurement, ratios, and basic food science concepts in recipes.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

1 Week

(d)(9)(A–F)

• Use kitchen and business technology effectively.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks

(d)(14)(A–B), (d)(6)(A–G)

• Demonstrate workstation setup and proper equipment use.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks

(d)(14)(C–E)

Students will:

• Practice safe knife techniques and prepare vegetable-based dishes.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

2 Weeks

(d)(14)(F)

Students will:

• Identify and prepare grain-based dishes while maintaining product quality.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

5 Weeks

(d)(14)(G–H)

• Classify meats and apply correct cooking techniques.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

5 Weeks

(d)(14)(I)

• Prepare baked goods using standard mixing methods and ingredients.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks

(d)(5)(A–E), (d)(12)(B–D)

• Demonstrate customer service, communication, and teamwork in operations.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks 

(d)(1)(A–E), (d)(3)(A–C), (d)(14)(A–I)

• Plan and execute a menu applying all learned skills and TEKS competencies.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

5 weeks

General requirements. 

§127.571. (a)(b)(c)(1-5

Students will:

• Apply and integrate comprehensive technical knowledge and professional skills from the Meetings, Events, Expositions, and Conventions ($\text{MEEC}$) industry to plan and execute a complex, real-world event scenario, demonstrating career readiness within the broader Hospitality and Tourism Career Cluster.

Project

Dates

TEKS

Unit Goals

Approximate Assessment Window 

§127.571 (d)(6)(A–C), (d)(8), (d)(9), (d)(10)

• Students will research and analyze client objectives to develop event concepts that align with specific goals. They will develop creative designs incorporating themes, décor, lighting, and layout, and use design tools to present professional concepts.

Project

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 weeks

§127.571 (d)(11), (d)(12), (d)(13), (d)(15)(A–F)

Students will:

• Analyze how globalization has shaped the travel & hospitality industry into what it is today.

By the end of this unit, the student will be able to consistently demonstrate ethical and professional conduct by:

1. Modeling appropriate $\text{hospitality etiquette and business practices}$ (including personal interaction and electronic communication) during two simulated workplace scenarios, achieving a minimum score of 90% on a behavior checklist.
2. Analyzing and determining the ethical course of action in three distinct event planning case studies that involve a conflict of interest or a breach of the industry $\text{Code of Ethics}$, justifying their decision with specific ethical standards.

Project

Dates

TEKS

Unit Goals

Approximate Assessment Window 

4 weeks

The student develops and demonstrates the interpersonal and customer service skills needed for success in the meeting and event planning environment. The student is expected to: demonstrate effective team-building skills such as collaboration, planning skills,

conflict resolution, rapport-building, decision-making, problem-solving, and

persuasion and influencing techniques;

(C) identify and respond to customer needs, including resolving customer

dissatisfaction;

Students will:

• What are the four different sectors of hospitality & tourism, and how do they impact the industry?

Project

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 weeks

The student collaborates within departments, organizations, and the larger environment of the meeting and event planning industry. The student is expected to:(D) define specific roles and responsibilities when interfacing with destination venues

§127.571 (d)(11), (d)(12), (d)(13), (d)(15)(A–F)

• The student will be able to analyze and map the complete organizational structure of a hotel or convention center, distinguishing the unique roles and responsibilities of at least four key departments (e.g., Sales, Catering, $\text{A/V}$, Operations) that interface with event clients. Analyze and Map(B) Destination & Facilities The student will be able to evaluate and justify the selection of a specific event destination or facility by detailing at least three distinct advantages and three disadvantages related to their potential effect on event profitability and customer satisfaction. Evaluate and Justify(C) Planner Roles Comparison student will be able to compare and contrast the primary responsibilities, reporting structure, and compensation models of an in-house (captive) event manager versus an independent (third-party) professional, using a T-chart or similar analytical tool. Compare and Contrast(D) Interfacing with The student will be able to define and articulate the specific roles and documentation (e.g., BEOs, Résumés) required when a planner formally interfaces with a destination venue, ensuring clear communication of event needs and expectations.

Project

Dates

TEKS

Unit Goals

Approximate Assessment Window 

4 weeks

The student demonstrates the industry-based knowledge and skills required for a successful career in the event and meeting planning industry. The student is expected to: (A) employ job-specific technical vocabulary with accuracy and fluency; (B) explain event planning procedures designed to ensure client needs are met, such as Banquet Event Orders (BEOs), rate assignment, event organization, client relations, and determination of payment methods.

U

Students will:

• Accurately completing a full set of client documentation, including a $\text{Banquet Event Order (BEO)}$ and a rate assignment sheet, for a provided mock-client scenario, achieving a score of 85% or higher on a rubric assessing technical accuracy and completeness.
• Fluently explaining the critical role and procedural steps of at least three key event planning procedures (e.g., client relations, payment method determination, event organization), using job-specific technical vocabulary with at least 90% accuracy in a written report or oral presentation.
•  

Project

Dates

TEKS

Unit Goals

Approximate Assessment Window 

4 weeks

§127.571 (d)(14), (d)(16), (d)(17), (d)(18)

Students will:

• Students will identify logistical needs for venue setup, scheduling, staffing, and on-site operations. They will create event timelines, apply risk management strategies, and demonstrate leadership and teamwork in simulated event execution.

Project

Dates

TEKS

Unit Goals

Approximate Assessment Window 

5 weeks

§127.571 (d)(19), (d)(20), (d)(21), (d)(22)

Students will:

• Students will develop event marketing and promotional strategies utilizing multiple media platforms, identify target audiences, evaluate event success, and compile a professional event portfolio that demonstrates industry readiness.

Project

Dates

TEKS

Unit Goals

Approximate Assessment Window 

4 Week

Students will:

• Students will prepare and manage comprehensive event budgets, research and select vendors, analyze quotes, and negotiate contracts ethically. They will apply record-keeping and documentation skills using digital and spreadsheet tools.

Project

Dates

TEKS

Unit Goals

Approximate Assessment Window 

4weeks

§127.571 (d)(23), (d)(24)

Students will:

• Apply classroom learning to plan a live or simulated event. Conduct client consultations, finalize event designs, secure vendor contracts, and develop an operations plan. Emphasis on communication, organization, and leadership.

Project

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 weeks

§127.571 (d)(25), (d)(26)

Students will:

• Execute an actual or simulated event, managing logistics, guest services, and vendor coordination. Demonstrate professional conduct, problem-solving, and adaptability under real-world conditions.

Project

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 weeks

§127.571 (d)(27), (d)(28), (d)(29)

Students will:

• Conduct post-event evaluations, analyze event data, and produce professional reports. Refine event portfolios, develop résumés, and present practicum experiences through mock interviews or presentations.

Project

Dates

TEKS

Unit Goals

Approximate Assessment Window 

2 Weeks 

(d)(1)(A–C), (d)(9)(A–D)

Students will:

• Review expectations, safety policies, and explore restaurant/foodservice career pathways.

Labs, Practicals, Paper Assesments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks 

(d)(6)(A–E)

Students will:

• Apply advanced food safety and sanitation practices; prepare for ServSafe certification.

Labs, Practicals, Paper Assesments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

2 Weeks

(d)(7)(A–F), (d)(8)(A–D)

Students will:

• Demonstrate professionalism, employability skills, and leadership in kitchen operations.

Labs, Practicals, Paper Assesments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

2 Weeks 

(d)(2)(A–D), (d)(5)(A–C)

Students will:

• Use standard recipes, measurement conversions, and food cost calculations.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks 

(d)(12)(A–F)

Students will:

• Master knife cuts, mise en place, and foundational cooking techniques.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

4 Weeks 

(d)(13)(A–E)

Students will:

• Prepare classical stocks, sauces, and soups using correct methods and ratios.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

4 Weeks 

(d)(14)(A–F)

Students will:

• Identify, fabricate, and prepare various proteins using appropriate cooking methods.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks 

(d)(15)(A–D)

Students will:

• Prepare produce and grains maintaining flavor, texture, and nutritional value

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

4 Weeks 

(d)(16)(A–E)

Students will:

• Apply principles of baking science to prepare breads, pastries, and desserts.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks 

(d)(9)(A–E), (d)(10)(A–C)

Students will:

• Create balanced menus meeting nutritional guidelines and cost constraints.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

2 Weeks 

(d)(11)(A–B)

Students will:

• Analyze flavor components and develop balanced, appealing dishes.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks 

(d)(17)(A–C), (d)(18)(A–B)

Students will:

• Plan and execute catering or café events demonstrating time management and teamwork.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks 

(d)(19)(A–D)

Students will:

• Design and complete a culminating lab or ProStart project integrating all course competencies.

Labs, Practicals, Paper Assessments, Projects

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks

130.227(c)(1)(A–E), (2)(A–C)

Students will:

• Review and apply advanced food safety, HACCP procedures, and leadership in maintaining a safe kitchen environment.

Labs, Practicals, Paper Assessments, Projects 

Dates

TEKS

Unit Goals

Approximate Assessment Window 

2 Weeks 

130.227(c)(3)(A–C), (4)(A–D)

Students will:

• Apply recipe conversions, yield adjustments, and food cost calculations to ensure consistency and profitability.

Labs, Practicals, Paper Assessments, Projects 

Dates

TEKS

Unit Goals

Approximate Assessment Window 

4 Weeks 

130.227(c)(5)(A–G), (6)(A–D)

Students will:

• Demonstrate fabrication, portioning, and cooking techniques for meat, poultry, and seafood with attention to doneness and quality.

Labs, Practicals, Paper Assessments, Projects 

Dates

TEKS

Unit Goals

Approximate Assessment Window 

4 Weeks

130.227(c)(7)(A–H), (8)(A–E)

Students will:

• Prepare advanced baked goods, yeast breads, and plated desserts demonstrating precise techniques and presentation.

Labs, Practicals, Paper Assessments, Projects 

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks 

130.227(c)(9)(A–E), (10)(A–C)

Students will:

• Execute cold food preparation including salads, pâtés, terrines, and charcuterie boards with artistic presentation.

Labs, Practicals, Paper Assessments, Projects 

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks 

130.227(c)(11)(A–F), (12)(A–D)

Students will:

• Explore world cuisines, flavor profiles, and international cooking methods while understanding cultural influences.

Labs, Practicals, Paper Assessments, Projects 

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks 

130.227(c)(13)(A–F), (14)(A–E)

Students will:

• Develop and cost out menus that balance creativity, nutrition, and profitability; explore restaurant marketing strategies.

Labs, Practicals, Paper Assessments, Projects 

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks 

130.227(c)(15)(A–E), (16)(A–C)

Students will:

• Apply customer service, communication, and management skills to restaurant and event operations.

Labs, Practicals, Paper Assessments, Projects 

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks 

130.227(c)(17)(A–F), (18)(A–C)

Students will:

• Demonstrate leadership, time management, and teamwork skills while preparing for industry certification or career entry

Labs, Practicals, Paper Assessments, Projects 

Dates

TEKS

Unit Goals

Approximate Assessment Window 

3 Weeks 

130.227(c)(1–18)

Students will:

• Plan, execute, and present a final event or meal demonstrating mastery of culinary, baking, and management competencies.

Labs, Practicals, Paper Assessments, Projects