Identify and apply fundamentals of baking in the preparation and production of baked food products and will identify and use equipment normally found in the bakeshop.
Standard detail
HOSP-CAI-7
Content Standard
Depth 1Parent ID: 0170351C156F410F866D1083DAB7049DStandard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAI-7
- Standard ID
- 7064A2341FDC4D8A8DE2D28CC1ECAD32
- ASN identifier
- S21411975
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 0170351C156F410F866D1083DAB7049D
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)