Calculate the total cost and portion costs of a standardized recipe.
Standard detail
FP1.4.i
Competency
Depth 3Parent ID: 6A282683EE7C4084B70E85D70112CBCAStandard set: Food Preparation and Culinary Arts (2021): Vocational Training
Original statement
Quick facts
- Statement code
- FP1.4.i
- Standard ID
- A763E1BD394C4A4192A9939BDF8A8BD9
- ASN identifier
- S21241598
- Subject
- Vocational Training (2021-)
- Grades
- VocationalTraining
- Ancestor IDs
- 6A282683EE7C4084B70E85D70112CBCA296D7D0C1D8E417D932B68132479001AAD5E61ADD5D1494B8B68818CD6DCC36D
- Source document
- Food Preparation and Culinary Arts (2021)
- License
- CC BY 3.0 US