Adapt menus and recipes to accommodate special dietary needs and common food allergens. (common allergens: milk/dairy, eggs/egg products, fish/shellfish, wheat/gluten, soy/soy products, and peanuts/tree nuts)
Standard detail
19.3.4
Depth 2Parent ID: 4C6C7C929A1045E28E5CA9862402B6E0Standard set: Culinary Arts 1 - Kansas Hospitality and Tourism Cluster - Course #: 34056
Original statement
Quick facts
- Statement code
- 19.3.4
- List ID
- 4
- Standard ID
- EB50EB5120EB4482982610FC8888C341
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 4C6C7C929A1045E28E5CA9862402B6E0A6E86F3E9E8A4C50B16318984698FADB
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US