# CTE Resource Center - Verso - Culinary Arts Specialization Task 420644045

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Determine food costs and recipe yields.


Determination should include

  • recipe costing
  • yield testing
  • food-cost percentages.

Process/Skill Questions

  • What current economic trends influence a menu?
  • What is the importance of recipe costing?
  • What is the relationship between food cost and recipe yield? How can food cost influence recipe yield?
  • How is recipe cost determined?
  • What methods are used to determine the best price from a purveyor?
  • How can the quality and quantity of a product affect the cost?
  • Who determines the cost of yield?
  • What leadership skills are needed to meet food cost and yield targets?
  • Who determines the selling price of menu items?
  • How does one choose the purveyor to use?

Other Related Standards

FCCLA National Programs

Career Connection: My Career


Career Connection: My Life


Career Connection: My Path


Career Connection: My Skills


Financial Fitness: Earning


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


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