Organize the back-of-the-house and front-of the-house of a culinary laboratory for function, efficiency, time management, and cost.
Standard detail
11
Depth 0Standard set: Hospitality and Tourism
Original statement
Quick facts
- Statement code
- 11
- List ID
- 11
- Standard ID
- 8C4C309509264653ADDF7E055070021F
- Subject
- CTE
- Grades
- 09, 10, 11, 12
- Source document
- Alabama State Department of Education
- License
- CC BY 4.0 US