Compare and contrast strategies to address allergies but still have a successful baked product (i.e. gluten-free, dairy or nut allergies).
Standard detail
22.3.4
Depth 2Parent ID: E286102ED90C4F57BEA308ACEC5252C7Standard set: Baking and Pastry II - Kansas Hospitality and Tourism Cluster - Course #: 34059
Original statement
Quick facts
- Statement code
- 22.3.4
- List ID
- 4
- Standard ID
- B94F79EA4A7442728783ABFF8FAF55EE
- 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