Standard detail

4.5.1

Depth 2Parent ID: 9688856866EB453D89BBF85D6D46441CStandard set: Hospitality and Tourism

Original statement

Identify types, grades and cuts of beef, veal, lamb and pork.

Statement code: 4.5.1
List ID: 1
Standard ID: AF3E146AA7DA4BB28FC2127BF81821CA
Subject: CTE
Grades: 07, 08, 09, 10, 11, 12
Ancestor IDs: 9688856866EB453D89BBF85D6D46441C
7005E80923AC4CCB83ACE7B93173DA0C
Source document: Hospitality and Tourism Career Field Technical Content Standards
License: CC BY 4.0 US