Benchmark: 20.2 Demonstrate correct use and maintenance of food production equipment and tools.
Standard detail
20.2
Depth 1Parent ID: 0CA12CB8B10448B2A93197B8F612CE83Standard set: Culinary Arts II - Kansas Hospitality and Tourism Cluster - Course #: 34058
Original statement
Quick facts
- Statement code
- 20.2
- List ID
- B
- Standard ID
- 5FC6ADA428AA49F7B32FAB8AC57D43D1
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 0CA12CB8B10448B2A93197B8F612CE83
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US