Apply the concept of mise en place in relation to food and beverage service.
Standard detail
B9.2
Performance Indicator
Depth 3Parent ID: 28F61CDAC8094102B1707D70EA33F7CCStandard set: Hospitality, Tourism, and Recreation
Original statement
Quick facts
- Statement code
- B9.2
- List ID
- B9.2
- Standard ID
- 1A59C1AD785F4ECEA6CDF70E30DC94EB
- ASN identifier
- S2543693
- Subject
- CTE (2013-)
- Grades
- 08, 09, 10, 11, 12
- Ancestor IDs
- 28F61CDAC8094102B1707D70EA33F7CC24CB571754D84D1CB11D09A882DD3D7B40928400801F444BA664B2C545922DD5
- Source document
- CTE Model Curriculum Standards: Hospitality, Tourism, and Recreation (2013)
- License
- CC BY 3.0 US