# 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.


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

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




Hospitality, Tourism, and Recreation


Professional Presentation


National Standards for Family and Consumer Sciences Education


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