# 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.


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

  • 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

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.


Demonstrate professional plating, garnishing, and food presentation techniques.