Plan and execute a theme banquet to include table layout and design, and food presentation using platters, bowls, mirrors, chafers, etc. Menu should consist of items appropriate to the selected theme to include but not limited to hors d'oeuvres, canapes, relishes, salsas, chutneys, fruit & cheese displays, carved vegetable displays, salads and dressings and include examples of student display work in the table layout and design.
Standard detail
HOSP-CAII-4.14
Element
Depth 2Parent ID: 6E3C3035FF84498E9DF8C07CAAA7646CStandard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAII-4.14
- Standard ID
- A6CDED3877F54118A58328ABD5083BB8
- ASN identifier
- S21412054
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 6E3C3035FF84498E9DF8C07CAAA7646CF64AE6E7B2B64F9E979EE2F22658B351
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)