Hospitality and Tourism Cluster
CIMC supports instructors and programs in the Hospitality and Tourism career cluster by providing a variety of instructional materials, ranging from career exploration to occupational preparation. Some of our related resources are featured below. Many others are available. To learn more, or to order any of these materials, contact our customer service department at 800.654.4502 or by e-mail, or use our online catalog.
Culinary Arts Series: Advanced Pastry Arts
The Advanced Pastry Arts curriculum provides students with advanced knowledge and specialized skills applicable to a career in baking, pastry, and dessert preparation.
Topics include basic and advanced baking, chocolate and candies, decorative desserts, and advanced desserts. Relevant concepts, such as plating and decoration, special nutritional concerns, and attention to cultural considerations are introduced where appropriate and reinforced throughout.
The Student Edition consists of a printed Student Guide and a Student Workbook on CD, which features fillable assignment and job sheets and an interactive student review.
- Baking Basics
- Advanced Breads and Baking
- Chocolate and Candies
- Decorative Cakes, Pastries, and Confections
- Advanced Desserts
We are offering Unit 1, "Baking Basics," as a free sample for you to download.
Baking Basics, Student Guide (PDF file, 1.27 MB)
Baking Basics, Student Workbook (PDF file, 2.82 MB)
Baking Basics, Teacher Edition (PDF file, 615 KB)
Culinary Techniques, part of the Culinary Arts series, aligns with American Culinary Federation competencies (a downloadable crosswalk is available). The student edition includes a textbook and separate workbook with consumable components. The teacher edition is available in print or on CD-ROM, and includes customizable tests and PowerPoint presentations.
- Kitchen Orientation
- Hand Tools and Utensils
- Equipment in a Commercial Kitchen
- Basic Cooking Principles
- Stocks, Soups, Sauces, and Gravies
- Salads and Dressings
- Fruits and Vegetables
- Sandwiches and Hors d’Oeuvres
- Cheese, Eggs, and Dairy
- Breakfast Cookery
- Meats and Other Protein Sources
- Basic Baking
- Cakes and Cookies
- Pies, Pastries, and Soufflés
- Garde Manger
Culinary Techniques covers the Restaurants and Food/Beverages Services pathway in the Hospitality and Tourism cluster. We are offering unit 1, "Kitchen Orientation," as a free sample for you to download.
Touring Oklahoma provides students with an opportunity to explore careers in the Hospitality & Tourism cluster within the context of Oklahoma events, attractions and places of interest. This curriculum also helps students to become more aware of marketing opportunities for destinations in specific regions of the state. Students will learn about tourism themes and destinations in Oklahoma, compare economic opportunities in different regions of the state, and explore careers in the hospitality and tourism industry.
Unit titles include:
- Describing Travel in Oklahoma
- Defining Tourism Themes for Oklahoma
- Touring Arbuckle Country
- Touring Frontier Country
- Touring Great Plains Country
- Touring Green Country
- Touring Kiamichi Country
- Touring Red Carpet Country
Touring Oklahoma covers the Travel and Tourism pathway in the Hospitality and Tourism cluster.
We are offering unit 4, "Touring Frontier Country," as a free sample to download.
Beverage Management, part of the Culinary Arts series, gives foodservice workers the knowledge they need to get started in the industry. Topics include Beverage Basics, Wine, and Laws and Responsible Beverage Service. With Job and Assignment Sheets that are set up for schools that can and cannot offer alcohol to students, and a customizable teacher CD, this publication is sure to satisfy both students' and teachers' needs.
Beverage Management covers the Restaurants and Food/Beverage Services pathways in the Hospitality and Tourism cluster.
As the first publication in the four-part Culinary Arts curriculum series, Culinary Concepts whets students' appetites for working in foodservice. The curriculum is aligned with the American Culinary Federation (ACF) "Knowledge and Skill Competencies." Topics include workplace and employability skills, safety and sanitation, menu planning, purchasing and receiving, management, and more.
Culinary Concepts covers the Restaurants and Food/Beverage Services pathways in the Hospitality and Tourism cluster.
We are offering Unit 1, "Introduction to the Foodservice Industry," as a free sample to download.
Introduction to the Foodservice Industry, Student Workbook (PDF file, 99 KB)
Online Competency Testing
Our Testing division offers online competency tests for several different careers in the Hospitality and Tourism cluster.