# CTE Resource Center - Verso - Culinary Arts Specialization Task 420644041

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Create a menu for a food service establishment.


Creation should include
  • menu pricing
  • cycle menu
  • á la carte menu
  • fixed menu
  • dessert menu
  • banquet menu
  • family-style menu
  • seasonal menu
  • menu for special needs.

Process/Skill Questions

  • What are the different types of menus, and when are they used?
  • What is the purpose of a menu?
  • How can the customer influence menu planning?
  • How can the needs of the target customer be determined?
  • How is the type of menu offered by a food service establishment determined?
  • Who is responsible for forecasting appropriate menu items?
  • Who develops the menu of a food service establishment?
  • Who decides the rotation of menus?
  • How do local competitors' menus influence menu creation?
  • What factors determine the pricing of menu items?

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)

Career Investigation


Check the national FCCLA portal.


Culinary Math Management




Hospitality, Tourism, and Recreation


Professional Presentation


National Standards for Family and Consumer Sciences Education


Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.


Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning.


Apply principles of inventory management, labor cost and control techniques, production planning and control, sustainability, and facilities management to planning and front and back of the house operations.