Produce bulk quantities of products for a catering display.
Production should include cutting poultry, meat, fish, and shellfish products down to serving size or portion size for optimal display. Production should also include preparing canapés and appetizers.
- What are the advantages of buying bulk products?
- What knife and equipment skills are needed to fabricate bulk products?
- How does a prep list aid staff communication?
- Why is communication with vendors essential to bulk production?
- How do time-management demands affect the fabrication of bulk products?
- How does one locate sources for bulk products?
- Why is staff instruction about things such as waste prevention, final appearance, and presentation necessary?
- How does management evaluate the savings when purchasing fabricated bulk products vs. preportioned products?
Other Related Standards
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FCCLA: STAR Events (2019)
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National Standards for Family and Consumer Sciences Education
Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.
Demonstrate professional plating, garnishing, and food presentation techniques.