Discuss the availability of food and food to table concept on seasonal menus.
Standard detail
20.3.3
Depth 2Parent ID: 2AAE559EE6EC4F15A0C48734D15C780BStandard set: Culinary Arts II - Kansas Hospitality and Tourism Cluster - Course #: 34058
Original statement
Quick facts
- Statement code
- 20.3.3
- List ID
- 3
- Standard ID
- 49FCF4D1111048F5A6D50FE4BA6B2896
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 2AAE559EE6EC4F15A0C48734D15C780B0CA12CB8B10448B2A93197B8F612CE83
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US