# CTE Resource Center - Verso - Culinary Arts Specialization Task 2126556353

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Produce bulk quantities of products for a catering display.

Definition

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.

Process/Skill Questions

Thinking
  • What are the advantages of buying bulk products?
  • What knife and equipment skills are needed to fabricate bulk products?
Communication
  • How does a prep list aid staff communication?
  • Why is communication with vendors essential to bulk production?
Leadership
  • How do time-management demands affect the fabrication of bulk products?
  • How does one locate sources for bulk products?
Management
  • 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

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.

8.5.12

Demonstrate professional plating, garnishing, and food presentation techniques.