Apply basic principles of resource management when planning, preparing, and serving nutritious food, including food costs and availability, work plans and timetables, efficient work methods, and collaboration with others
Standard detail
NW.4.4
Depth 2Parent ID: 92E1F986EF2F4FD096C672734A23F08AStandard set: Nutrition and Wellness: Grade 9, 10, 11, 12
Original statement
Quick facts
- Statement code
- NW.4.4
- List ID
- D
- Standard ID
- B4D232CF696843AAB1CE270D9AD63A26
- Subject
- CTE
- Grades
- 09, 12, 11, 10
- Ancestor IDs
- 92E1F986EF2F4FD096C672734A23F08A3692AFC81FED473E87E78AB3002D7269
- Source document
- cf-fcs-nutritionandwellness_8-1-14
- License
- CC BY 4.0 US