# CTE Resource Center - Verso - Culinary Arts Specialization Task 420644062

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Demonstrate mise en place for large-quantity food preparation.

Definition

Demonstration should include
  • organizing a workstation
  • maintaining a clean work area
  • adhering to safety and sanitation regulations
  • creating a production schedule
  • adhering to the production schedule.

Process/Skill Questions

Thinking
  • Why is mise en place important to quantity food preparation?
  • What temperature guidelines, equipment, and small wares must be considered in setup?
Communication
  • Why is it important to communicate time and temperature guidelines to prep staff?
  • Why is a prep list needed for preparing quantity foods?
Leadership
  • Why is staff cooperation essential to quantity food production?
  • Who is responsible for developing PAR levels?
Management
  • What staff planning is needed for quantity food preparation?
  • Why is evaluation of outcomes an important management process?

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.

 

Culinary Arts

 

Entrepreneurship

 

Hospitality, Tourism, and Recreation

 

Professional Presentation

 

National Standards for Family and Consumer Sciences Education

8.5

Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.