Identify the differences between closed- and open-ended questions in interviews.
Standard detail
FP1.12.k
Competency
Depth 3Parent ID: 4E452DA3B3D44DA8AA7CBA5D60D2F8A5Standard set: Food Preparation and Culinary Arts (2021): Vocational Training
Original statement
Quick facts
- Statement code
- FP1.12.k
- Standard ID
- EEE6B7F5483847C2BB81EC92F4FDE141
- ASN identifier
- S21241727
- Subject
- Vocational Training (2021-)
- Grades
- VocationalTraining
- Ancestor IDs
- 4E452DA3B3D44DA8AA7CBA5D60D2F8A5296D7D0C1D8E417D932B68132479001AAD5E61ADD5D1494B8B68818CD6DCC36D
- Source document
- Food Preparation and Culinary Arts (2021)
- License
- CC BY 3.0 US