# CTE Resource Center - Verso - Culinary Arts Specialization Task 420644043

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Develop a production schedule based on a menu.


Development should include the following steps:
  • List on the production schedule the names of the dishes to be produced.
  • Identify the number of portions of each dish to be produced.
  • Access the necessary recipes for production and ensure they meet current standards.
  • Deliver the production schedule and recipes to the various departments in a timely manner (at least one day ahead, if possible).
  • Hold a short preproduction meeting with the kitchen production team to review any potential problems such as product issues, time constraints, or equipment challenges.
  • Supervise for compliance, checking that all work meets the standards that have been set.
  • Review recipe yield and investigate reasons for significant shortages or surpluses.

Process/Skill Questions

  • What is the importance of a production schedule to menu development?
  • What is the connection between a production schedule for menu items and cost control?
  • Why is it important to use standardized recipes when planning a production schedule?
  • What factors should be considered when determining portion sizes of each dish?
  • Why should the number of portions that a recipe yielded be checked?
  • How are production schedules communicated to every member of the kitchen staff?
  • Why is communication important for food production?
  • What types of information should be discussed in the preproduction meeting? Why is this important?
  • How can a leader ensure all members of the kitchen staff are fulfilling their duties in a production schedule?
  • How does a preproduction meeting increase efficiency?
  • How can a production schedule increase productivity?
  • How can a production schedule reduce costs?
  • What are some techniques for supervising the kitchen staff for compliance?
  • Why is it important to follow up on events and examine shortages and surpluses? Who should be responsible for completing the follow-up?

Related Standards of Learning



The student will write in a variety of forms to include persuasive/argumentative reflective, interpretive, and analytic with an emphasis on persuasion/argumentation.
  1. Apply components of a recursive writing process for multiple purposes to create a focused, organized, and coherent piece of writing to address a specific audience and purpose.
  2. Produce arguments in writing that develop a thesis to demonstrate knowledgeable judgments, address counterclaims, and provide effective conclusions.
  3. Use a variety of rhetorical strategies to clarify and defend a position organizing claims, counterclaims, and evidence in a sustained and logical sequence.
  4. Blend multiple forms of writing including embedding a narrative to produce effective essays.
  5. Adapt evidence, vocabulary, voice, and tone to audience, purpose, and situation.
  6. Use words, phrases, clauses, and varied syntax to connect all parts of the argument creating cohesion from the information presented.
  7. Revise writing for clarity of content, depth of information, and technique of presentation.
  8. Write and revise to a standard acceptable both in the workplace and in postsecondary education.
  9. Write to clearly describe personal qualifications for potential occupational or educational opportunities.

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 Arts




Hospitality, Tourism, and Recreation


Interpersonal Communications


Professional Presentation


National Standards for Family and Consumer Sciences Education


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.