Research the art of charcuterie and the preparations of galantines, quenelles, pate, terrines, mousse, and force meats for sausage making and prepare a breakfast sausage.
Standard detail
HOSP-CAII-4.11
Element
Depth 2Parent ID: 6E3C3035FF84498E9DF8C07CAAA7646CStandard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAII-4.11
- Standard ID
- 01D3E2BD2BDD4278B9E9F08BD0CEB9CA
- ASN identifier
- S21412051
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 6E3C3035FF84498E9DF8C07CAAA7646CF64AE6E7B2B64F9E979EE2F22658B351
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)