# CTE Resource Center - Verso - Culinary Arts Specialization Task 197218418

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Prepare pâte à choux desserts.


Preparation should include

  • a variety of pâte à choux (e.g., éclair, cream puff, profiterole, swans)
  • filling, icing, glaze, and garnish for each.

Process/Skill Questions

  • What is the definition of pâte à choux?
  • What are some examples of pâte à choux desserts?
  • What resources are available for researching preparation of pâte à choux desserts?
  • Why is following the formula/recipe important in preparing pâte à choux desserts?
  • How can pâte à choux desserts be used in both bakery and restaurant settings?

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.