# CTE Resource Center - Verso - Culinary Arts Specialization Task 197218414

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Prepare a variety of yeast-leavened doughs.


Preparation should include using
  • lean and/or enriched dough
  • various yeasts and starters (e.g., sourdough, biga)
  • artisan and/or traditional methods.

Process/Skill Questions

  • What role does temperature play in yeast dough production?
  • How does fermentation affect the texture of the dough?
  • What is the difference between proofing and fermentation?
  • What is the importance of following the bakery formulas for yeast-leavened products?
  • How can the importance of proper mise en place be communicated to employees?
  • How can proper procedures and techniques for yeasted products be communicated to employees?
  • Who determines which yeast-leavened products to make?
  • How does production of a yeast bread affect workflow?
  • How does production of sourdough affect workflow?
  • Who is responsible for purchasing yeasts and starters?
  • Why is proper storage and usage important for yeast-leavened products?
  • What factors should be considered when deciding what type of yeast dough to produce?

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


Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.