# CTE Resource Center - Verso - Culinary Arts Specialization Task 2126556363

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Prepare à la carte meals.


Preparation should include using moist, dry, and combination cooking methods for à la carte meals (e.g., six servings, according to standardized recipes).

Process/Skill Questions

  • What products require moist-heat cooking methods?
  • When are dry-heat cooking methods appropriate?
  • What are the benefits of combination cooking?
  • Why is a prep list needed for preparing à la carte menus?
  • Why does serving staff need to be informed of cooking methods used for à la carte menu items?
  • How do time-management demands affect the quality of à la carte menu items?
  • What are the effects of mise en place on à la carte menu production?
  • How does serving size affect à la carte menu production?
  • How does portion size affect à la carte menu production?

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 various meats, seafood, and poultry using safe handling and professional preparation techniques.