Demonstrate proper procedure for tempering chocolate and making decorative garnishes and candies.
Standard detail
HOSP-CAII-5.4
Element
Depth 2Parent ID: DB29279A3C2F49CD9CF89B3EF0E83DA6Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAII-5.4
- Standard ID
- 2B15F6462F014275AE8F7E9A615669AE
- ASN identifier
- S21412059
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- DB29279A3C2F49CD9CF89B3EF0E83DA6F64AE6E7B2B64F9E979EE2F22658B351
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)