# CTE Resource Center - Verso - Culinary Arts Specialization Task/Competency List

CTE Resource Center - Verso

Virginia’s CTE Resource Center

The 2019 edition of this course is still available. Click here.

2020/2021 Competency-Based Task/Competency List for Culinary Arts Specialization (8279/36 weeks)

Tasks/competencies bordered in blue are considered optional when marked as such; they and/or additional tasks/competencies may be taught at the discretion of the school division. All other tasks are considered essential statewide and are required of all students.

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Demonstrating Personal Qualities and Abilities

  1. Demonstrate creativity and innovation.
  2. Demonstrate critical thinking and problem solving.
  3. Demonstrate initiative and self-direction.
  4. Demonstrate integrity.
  5. Demonstrate work ethic.

Demonstrating Interpersonal Skills

  1. Demonstrate conflict-resolution skills.
  2. Demonstrate listening and speaking skills.
  3. Demonstrate respect for diversity.
  4. Demonstrate customer service skills.
  5. Collaborate with team members.

Demonstrating Professional Competencies

  1. Demonstrate big-picture thinking.
  2. Demonstrate career- and life-management skills.
  3. Demonstrate continuous learning and adaptability.
  4. Manage time and resources.
  5. Demonstrate information-literacy skills.
  6. Demonstrate an understanding of information security.
  7. Maintain working knowledge of current information-technology (IT) systems.
  8. Demonstrate proficiency with technologies, tools, and machines common to a specific occupation.
  9. Apply mathematical skills to job-specific tasks.
  10. Demonstrate professionalism.
  11. Demonstrate reading and writing skills.
  12. Demonstrate workplace safety.

Examining All Aspects of an Industry

  1. Examine aspects of planning within an industry/organization.
  2. Examine aspects of management within an industry/organization.
  3. Examine aspects of financial responsibility within an industry/organization.
  4. Examine technical and production skills required of workers within an industry/organization.
  5. Examine principles of technology that underlie an industry/organization.
  6. Examine labor issues related to an industry/organization.
  7. Examine community issues related to an industry/organization.
  8. Examine health, safety, and environmental issues related to an industry/organization.

Addressing Elements of Student Life

  1. Identify the purposes and goals of the student organization.
  2. Explain the benefits and responsibilities of membership in the student organization as a student and in professional/civic organizations as an adult.
  3. Demonstrate leadership skills through participation in student organization activities, such as meetings, programs, and projects.
  4. Identify Internet safety issues and procedures for complying with acceptable use standards.

Exploring Work-Based Learning

  1. Identify the types of work-based learning (WBL) opportunities.
  2. Reflect on lessons learned during the WBL experience.
  3. Explore career opportunities related to the WBL experience.
  4. Participate in a WBL experience, when appropriate.

Balancing Work and Family

  1. Analyze the meaning of work and the meaning of family.
  2. Compare how families affect work life and how work life affects families.
  3. Identify management strategies for balancing work and family roles.

Implementing Kitchen Safety

  1. Maintain a safety data sheet (SDS) book for a facility.
  2. Develop a schedule for safety.

Implementing Kitchen Sanitation

  1. Implement the hazard analysis and critical control points (HACCP) system during all food-handling processes.
  2. Create a sanitation inspection checklist.
  3. Monitor cleaning and sanitizing procedures.
  4. Develop a schedule for sanitation.
  5. Describe procedures for protecting consumers who have common food allergies.

Applying Nutritional Principles

  1. Adapt recipes for special dietary needs.
  2. Produce food products to meet customers' specific dietary requirements.
  3. Demonstrate cooking and holding techniques that ensure maximum retention of nutrients and quality.

Planning Menus

  1. Create a menu for a food service establishment.
  2. Develop a purchase order based on a menu.
  3. Develop a production schedule based on a menu.

Using Business and Mathematics Skills

  1. Calculate food cost.
  2. Determine food costs and recipe yields.
  3. Explain the components of a profit-and-loss statement.
  4. Estimate the cost of labor, based on production.
  5. Identify the regulations governing the issuance of a standard business license.
  6. Summarize the insurance requirements for a food service business.
  7. Maintain financial records for a business.

Maintaining Food Service Equipment

  1. Select equipment for various food service operations.
  2. Clean equipment used in production.
  3. Store equipment used in production.
  4. Maintain equipment used in production.
  5. Identify sources of energy used for cooking.

Exploring Careers

  1. Identify sources of employment opportunities.
  2. Identify entry-level positions in the food service industry.
  3. Identify career-progression options.
  4. Identify postsecondary education opportunities.
  5. Create a career portfolio.
  6. Complete an admission application for a postsecondary institution.

SPECIALIZATION OPTION 1: Applying Baking and Pastry-Preparation Techniques

  1. Demonstrate mise en place for baking and pastry.
  2. Describe the relationship between ingredients and quality of results.
  3. Identify baking and pastry ingredients and their functions.
  4. Identify baking and pastry-preparation errors.
  5. Prepare a variety of yeast-leavened doughs.
  6. Prepare a variety of baked goods, using laminated products.
  7. Prepare a variety of quick breads.
  8. Produce a variety of cakes, using different mixing methods.
  9. Prepare a variety of fillings and icings.
  10. Finish cakes and pastries, using a variety of fillings and icings.
  11. Decorate cakes for special occasions.
  12. Prepare a variety of pies and tarts, using various scratch-made crusts.
  13. Prepare advanced mousses, creams, and custards.
  14. Prepare advanced dessert sauces.
  15. Prepare frozen desserts.
  16. Prepare pâte à choux desserts.
  17. Demonstrate dessert presentation and plating.

SPECIALIZATION OPTION 2: Applying Catering/Banquet Food-Preparation Techniques

  1. Demonstrate planning and setup for catering events.
  2. Demonstrate mise en place for catering.
  3. Produce classical cuts.
  4. Produce bulk quantities of products for a catering display.
  5. Demonstrate garde manger techniques.
  6. Produce boxed lunches.
  7. Prepare large quantities of food.
  8. Prepare the classical sauces.
  9. Prepare breads and bakery items in large quantities.
  10. Prepare dessert products in large quantities.

SPECIALIZATION OPTION 3: Applying Restaurant-Operation Techniques

  1. Demonstrate mise en place for the restaurant kitchen.
  2. Demonstrate table settings and service.
  3. Describe the functions of dining service.
  4. Explain training procedures for dining room staff.
  5. Describe point-of-sale procedures.
  6. Produce classical cuts.
  7. Prepare menu items.
  8. Produce bulk quantities of products for a catering display.
  9. Prepare à la carte meals.
  10. Prepare the classical sauces.
  11. Prepare breads and bakery items in large quantities.
  12. Prepare dessert products in large quantities.

SPECIALIZATION OPTION 4: Applying Quantity Food-Preparation Techniques

  1. Demonstrate mise en place for large-quantity food preparation.
  2. Identify factors that influence the use of convenience foods.
  3. Produce classical cuts.
  4. Produce bulk quantities of products for a catering display.
  5. Prepare large quantities of fruits, vegetables, starches, and other foods.
  6. Use standardized recipes for preparing large quantities of food.
  7. Prepare the classical sauces.
  8. Prepare breads and bakery items in large quantities.
  9. Prepare dessert products in large quantities.