Apply the basic principles of baking and pastry including knowledge of ingredient functions and procedures to produce a quality product.
Standard detail
22.3.2
Depth 2Parent ID: E286102ED90C4F57BEA308ACEC5252C7Standard set: Baking and Pastry II - Kansas Hospitality and Tourism Cluster - Course #: 34059
Original statement
Quick facts
- Statement code
- 22.3.2
- List ID
- 2
- Standard ID
- 9C4BC22590E4427B94FB5F7B10B1BF72
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- E286102ED90C4F57BEA308ACEC5252C73F5F832F298944CF8932E488FDE076E1
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US