# CTE Resource Center - Verso - Culinary Arts Specialization Task 535820899

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Prepare advanced mousses, creams, and custards.


Preparation should include
  • mousse (e.g., chocolate, fruit)
  • crème Chantilly
  • pastry crème production and various custards
  • crème caramel (flan)
  • crème brûlée
  • Bavarian crème components (e.g., crème anglaise, gelatin, Chantilly).

Process/Skill Questions

  • Why are these products particularly vulnerable to food-borne bacteria?
  • What are the similarities and differences among creams, custards, and puddings?
  • What are some examples of dessert mousses?
  • How are mousses and cream-based desserts served?
  • What procedures must be followed to ensure quality production of cream-based desserts?
  • How could proper tempering and folding techniques be communicated to employees?
  • What strategies may be used in producing and serving quality cream-based desserts?
  • Who determines the quality of the finished product?

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


Professional Presentation


National Standards for Family and Consumer Sciences Education


Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.