Identify and demonstrate the principles and processes of cooking in a professional kitchen.
Standard detail
HOSP-CAI-5
Content Standard
Depth 1Parent ID: 0170351C156F410F866D1083DAB7049DStandard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAI-5
- Standard ID
- AA82405C5C864C908C26E05366B423E3
- ASN identifier
- S21411959
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 0170351C156F410F866D1083DAB7049D
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)