Prepare fabricated/purchased products of chicken, fish/shellfish, pork and beef using moist, dry heat and/or combination cooking methods.
Standard detail
HOSP-CAII-3.4
Element
Depth 2Parent ID: D40E8B9AF4484974A6E5624EAB584F80Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAII-3.4
- Standard ID
- 4AB867D9F9334FB39AFBDEFF06B6B6A5
- ASN identifier
- S21412027
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- D40E8B9AF4484974A6E5624EAB584F80F64AE6E7B2B64F9E979EE2F22658B351
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)