# CTE Resource Center - Verso - Culinary Arts Specialization Task 197218419

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Demonstrate dessert presentation and plating.


Demonstration should include á la carte and banquet techniques for various

  • main items
  • sauces
  • crunch elements
  • garnishes
  • platter layouts and presentations
  • in-store or bakery presentations.

Process/Skill Questions

  • What are some elements of plated desserts?
  • How do dessert plating and presentation techniques differ between á la carte and banquet styles?
  • How can presentation techniques be communicated to kitchen employees?
  • How can dessert presentations be communicated to the customer?
  • What techniques can be used for ensuring consistent quality and presentation of plated desserts?
  • What resources are available to learn new food-presentation techniques?
  • How can technology be used to learn about presentation techniques?
  • What training is required for effective plating and presentation?
  • How can full-use be integrated into dessert design?
  • Who determines how the product is plated and presented?

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.