Demonstrate concepts of food preparation, production, and testing by implementing chemical and physical changes (i.e. emulsification, pastuerization, fermentation) to the state of matter.
Standard detail
23.5.3
Depth 2Parent ID: 23036CA9B3CF4E40A3993FFB9BBB814DStandard set: Food Science - Kansas Family and Consumer Sciences Education - Course #: 22203
Original statement
Quick facts
- Statement code
- 23.5.3
- List ID
- 3
- Standard ID
- BA0D382B763948D29C4899C20852FD2C
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 23036CA9B3CF4E40A3993FFB9BBB814D870349986E6C4667B6BE55574B5C1A3F
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US