# CTE Resource Center - Verso - Culinary Arts Specialization Task 197218410

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Demonstrate mise en place for baking and pastry.


Demonstration should include
  • organizing a workstation
  • maintaining a clean work area
  • adhering to safety and sanitation regulations
  • following a production schedule
  • using weighing and measuring techniques.

Process/Skill Questions

  • Why is accurate measurement crucial in baking and pastry production?
  • What is the difference between a recipe and a formula?
  • How can the importance of mise en place be communicated to employees?
  • Why is it important to read an entire recipe before starting to create a product?
  • Why is it important to implement production schedules?
  • Why is cleanliness important during baking and pastry production?
  • How does workstation organization affect productivity?
  • Who is responsible for establishing and monitoring the production schedule?
  • How does the production schedule affect labor cost and customer satisfaction?

Other Related Standards

FCCLA National Programs

Career Connection: My Career


Career Connection: My Life


Career Connection: My Path


Career Connection: My Skills


Power of One: A Better You


Power of One: Working on Working


FCCLA: STAR Events (2019)

Check the national FCCLA portal.


Culinary Arts


Professional Presentation


National Standards for Family and Consumer Sciences Education


Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.