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

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Prepare pâte à choux desserts.

Definition

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

Thinking
  • What is the definition of pâte à choux?
  • What are some examples of pâte à choux desserts?
Communication
  • What resources are available for researching preparation of pâte à choux desserts?
Leadership
  • Why is following the formula/recipe important in preparing pâte à choux desserts?
Management
  • 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

8.5.10

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