# CTE Resource Center - Verso - Culinary Arts Specialization Task 535820900

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Demonstrate mise en place for the restaurant kitchen.


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

Process/Skill Questions

  • What is the purpose of mise en place?
  • Why is mise en place important to the efficiency of the kitchen?
  • Why are effective communication skills needed by back-of-the-house staff regarding the setup of mise en place?
  • What skills are needed to ensure effective communication?
  • Why is teamwork necessary for mise en place?
  • How is leadership important to the overall success of the team?
  • What is the kitchen manager's role in mise en place?
  • How can a kitchen manager aid problem solving and workflow?

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




Event Management


Hospitality, Tourism, and Recreation


National Programs in Action


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.