# 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.

Definition

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

Thinking
  • What is the purpose of mise en place?
  • Why is mise en place important to the efficiency of the kitchen?
Communication
  • 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?
Leadership
  • Why is teamwork necessary for mise en place?
  • How is leadership important to the overall success of the team?
Management
  • 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

 

Entrepreneurship

 

Event Management

 

Hospitality, Tourism, and Recreation

 

National Programs in Action

 

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.