Benchmark: 21.2 Justify the correct use and proper maintenance of food production equipment and tools.
Standard detail
21.2
Depth 1Parent ID: 378420835F31482E8416263C0E546439Standard set: Baking and Pastry I - Kansas Hospitality and Tourism Cluster - Course #: 34057
Original statement
Quick facts
- Statement code
- 21.2
- List ID
- B
- Standard ID
- 7A3174117154472E96C4D87088E23B18
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 378420835F31482E8416263C0E546439
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US