Analyze scientific reactions during the production of baked products.
Standard detail
21.3.4
Depth 2Parent ID: 09A4E13F11644DC182CAD4512AF52D1DStandard set: Baking and Pastry I - Kansas Hospitality and Tourism Cluster - Course #: 34057
Original statement
Quick facts
- Statement code
- 21.3.4
- List ID
- 4
- Standard ID
- 0FA43EA813AE4B3F847AC11C296FFC60
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 09A4E13F11644DC182CAD4512AF52D1D378420835F31482E8416263C0E546439
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US