Identify obstacles to effective communication and explain how to prevent them.
Standard detail
FP1.7.b
Competency
Depth 3Parent ID: 4C4C777070CE4AC39F46068110EB8820Standard set: Food Preparation and Culinary Arts (2021): Vocational Training
Original statement
Quick facts
- Statement code
- FP1.7.b
- Standard ID
- 8FD299A69B0C4E8C97BFEA719DC99CAA
- ASN identifier
- S21241637
- Subject
- Vocational Training (2021-)
- Grades
- VocationalTraining
- Ancestor IDs
- 4C4C777070CE4AC39F46068110EB8820296D7D0C1D8E417D932B68132479001AAD5E61ADD5D1494B8B68818CD6DCC36D
- Source document
- Food Preparation and Culinary Arts (2021)
- License
- CC BY 3.0 US