Given that I am a culinary arts instructor, the very nature of my program and course involves theory, supported by practical skills, communication and now regular use of technology (POS systems, Computers, iPads and Internet). Career and Technical Education (CTE) courses are intended to provide students with the technical and job-related skills needed to give them an edge in a competitive workplace. Technology designed specifically for use in restaurants, hotels and other service environments offers opportunities to streamline service, inventory management functions, menu design and production. Computer software has become easier to use and now enjoys widespread popularity in the hospitality industry. I have formulated an ICT plan that is intended to help me identify specific needs, decide where technology use is desirable, and offer information designed to help my students make an informed decision about using technology as a learning tool. There is a continuously growing technological pool,