Identify key historical persons and summarize their contributions to the evolution and development of modern day food service, to include, but not limited to, Careme, Escoffier and Catherine De Medici.
Standard detail
HOSP-ICA-3.4
Element
Depth 2Parent ID: 1BF2CE2111604BFC99E4164F0B993F1AStandard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-ICA-3.4
- Standard ID
- 0ED097582159430A8DAF4FA5B75ECF35
- ASN identifier
- S21412274
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 1BF2CE2111604BFC99E4164F0B993F1A45D218ACB16F4DF68966070B09135A6F
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)