# CTE Resource Center - Verso - Culinary Arts Specialization Task 420644052

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Identify entry-level positions in the food service industry.

Definition

Identification should include
  • baker
  • school nutrition assistant
  • prep cook
  • cashier
  • dishwasher
  • utility worker
  • busser
  • host/hostess.

Process/Skill Questions

Thinking
  • What are the benefits of working in an entry-level position?
  • Why is entry-level labor important to the overall success of the food service industry?
  • What are the benefits of being cross-trained in multiple areas while working in an entry-level position?
Communication
  • How can active listening benefit the entry-level worker?
  • How can an entry-level worker communicate a positive outlook?
Leadership
  • Why is cooperation vital in performing entry-level tasks?
  • Why is a waiter or waitress generally not regarded as an entry-level position?
  • Why is dependability such an important trait for food service workers?
Management
  • How can a manager encourage and engage entry-level workers?
  • Who should train entry-level employees?
  • What types of training do entry-level employees need?

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.

 

Entrepreneurship

 

Hospitality, Tourism, and Recreation

 

Job Interview

 

Professional Presentation

 

National Standards for Family and Consumer Sciences Education

8.1

Analyze career paths within the food production and food services industries.