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

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Demonstrate dessert presentation and plating.

Definition

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

Thinking
  • What are some elements of plated desserts?
  • How do dessert plating and presentation techniques differ between á la carte and banquet styles?
Communication
  • 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?
Leadership
  • 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?
Management
  • 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

8.5.10

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