Identify and prepare non-roux-based sauces.
Standard detail
2.F.03.04
Depth 2Parent ID: 426BCE750C094AD1BCBDD25476617D0EStandard set: Hospitality & Tourism Occupational : Culinary Arts (520901) (2014)
Original statement
Quick facts
- Statement code
- 2.F.03.04
- List ID
- 4
- Standard ID
- 0FB9408BF3AE4F8C916C21737DDBDD51
- Subject
- CTE (2014-)
- Grades
- 09, 10, 11, 12, VocationalTraining
- Ancestor IDs
- 426BCE750C094AD1BCBDD25476617D0EA952B320FC83418E99910C2AB01C7ECB
- Source document
- Vocational Technical Education Framework Hospitality & Tourism Occupational Cluster Culinary Arts (VCUL) CIP Code 520901
- License
- CC BY 4.0 US