Benchmark: 21.6 Compare and contrast various finishing methods.
Standard detail
21.6
Depth 1Parent ID: 378420835F31482E8416263C0E546439Standard set: Baking and Pastry I - Kansas Hospitality and Tourism Cluster - Course #: 34057
Original statement
Quick facts
- Statement code
- 21.6
- List ID
- F
- Standard ID
- 6909EBC246154E34A2408CA0BFBF6C8A
- 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