# CTE Resource Center - Verso - Culinary Arts Specialization Task 420644037

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Describe procedures for protecting consumers who have common food allergies.


Description should include
  • providing consumer information about foods that may cause allergic reactions
  • providing menu notations about any allergy-causing ingredients in each dish.

Process/Skill Questions

  • What are the most common food allergens?
  • How might allergies affect menu design?
  • How do common food allergies affect banquet menus?
  • How can food allergy information be relayed to waitstaff and kitchen staff?
  • What information regarding potential allergens needs to be included on menus?
  • How can an employer ensure all employees understand the significance of food allergies?
  • How can customers get additional information about food allergies?
  • How might food processing/preparation disseminate food allergens?
  • What responsibility does a food service establishment have toward customers who have allergies?
  • What are the legal ramifications of improper labeling or providing false or incomplete allergy information?

Related Standards of Learning



The student will read, interpret, analyze, and evaluate a variety of nonfiction texts.
  1. Use critical thinking to generate and respond logically to literal, inferential, and evaluative questions about the text(s).
  2. Identify and synthesize resources to make decisions, complete tasks, and solve specific problems.
  3. Analyze multiple texts addressing the same topic to determine how authors reach similar or different conclusions.
  4. Recognize and analyze use of ambiguity, contradiction, paradox, irony, overstatement, and understatement in text.
  5. Analyze false premises claims, counterclaims, and other evidence in persuasive writing.

History and Social Science


The student will apply social science skills to understand the role of government in the Virginia and United States economies by

  1. describing the provision of government goods and services that are not readily produced by the market;
  2. describing government’s establishment and maintenance of the rules and institutions in which markets operate, including the establishment and enforcement of property rights, contracts, consumer rights, labor-management relations, environmental protection, and competition in the marketplace;
  3. investigating and describing the types and purposes of taxation that are used by local, state, and federal governments to pay for services provided by the government;
  4. analyzing how Congress can use fiscal policy to stabilize the economy;
  5. describing the effects of the Federal Reserve’s monetary policy on price stability, employment, and the economy; and
  6. evaluating the trade-offs in government decisions.

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.




Hospitality, Tourism, and Recreation


Nutrition and Wellness


Professional Presentation


National Standards for Family and Consumer Sciences Education


Demonstrate food safety and sanitation procedures.


Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.