Identify various foods used in a commercial kitchen and bake shop and analyze the purchasing procedures for each.
Standard detail
HOSP-CAI-11
Content Standard
Depth 1Parent ID: 0170351C156F410F866D1083DAB7049DStandard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAI-11
- Standard ID
- 1FC13B3FA3AA48179C76DCAB43464666
- ASN identifier
- S21412002
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 0170351C156F410F866D1083DAB7049D
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)