Identify and demonstrate the use of fresh and dried herbs and spices, spice blends, oils, vinegars, marinades, and dry rubs.
Standard detail
HOSP-CAI-5.1
Element
Depth 2Parent ID: AA82405C5C864C908C26E05366B423E3Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAI-5.1
- Standard ID
- 66C07F515CA34DD7A5E3DFDEB371D977
- ASN identifier
- S21411960
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- AA82405C5C864C908C26E05366B423E30170351C156F410F866D1083DAB7049D
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)