Plan and prepare a variety of hors d’oeuvres, entrees, sides, salads, breads, and desserts.
Standard detail
20.4.4
Depth 2Parent ID: 7B33C5E4DA02487BB525608CBAE17AF2Standard set: Culinary Arts II - Kansas Hospitality and Tourism Cluster - Course #: 34058
Original statement
Quick facts
- Statement code
- 20.4.4
- List ID
- 4
- Standard ID
- D3ECC42D823B4CDFB5F715E426BB3965
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 7B33C5E4DA02487BB525608CBAE17AF20CA12CB8B10448B2A93197B8F612CE83
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US