# CTE Resource Center - Verso - Culinary Arts Specialization Task 2126556350

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Demonstrate planning and setup for catering events.

Definition

Demonstration should include determining the number of guests and setting up
  • a production schedule that allows sufficient time for all tasks to be completed within the given time frame
  • service type (e.g., buffet, seated)
  • table setting (e.g., plates, silverware, glassware, linen)
  • floor layout (e.g., number of tables and/or risers needed and their arrangement)
  • chafing dishes
  • placement of food items for optimal flow and eye appeal
  • centerpieces (e.g., floral arrangements, ice carvings).

Process/Skill Questions

Thinking
  • How are equipment needs determined?
  • What factors lead to a successful catering event?
Communication
  • What role does communication play in catering?
  • What types of communication are needed between service and kitchen staffs?
Leadership
  • Why are problem-solving skills important when catering an event?
  • How do staff cooperation and teamwork lead to a successful event?
Management
  • How does management determine staffing and equipment needs for a catering event?
  • What organizational skills are essential for catering events?

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)

Career Investigation

 

Check the national FCCLA portal.

 

Culinary Arts

 

Entrepreneurship

 

Event Management

 

Hospitality, Tourism, and Recreation

 

National Programs in Action

 

Professional Presentation

 

National Standards for Family and Consumer Sciences Education

8.6.10

Apply principles of inventory management, labor cost and control techniques, production planning and control, sustainability, and facilities management to planning and front and back of the house operations.