Standard detail

6.3.2

Depth 2Parent ID: D4C19AF6C8C24E3AA03E8316B53B6199Standard set: Hospitality and Tourism

Original statement

Explain how product availability, cost, product quality, nutrition science, allergies and intolerances affect the food innovation process.

Statement code: 6.3.2
List ID: 2
Standard ID: 1C4EF02279B848E8A333C679FF97C5BE
Subject: CTE
Grades: 07, 08, 09, 10, 11, 12
Ancestor IDs: D4C19AF6C8C24E3AA03E8316B53B6199
C68485D5DB144DF29354A9F82160C082
Source document: Hospitality and Tourism Career Field Technical Content Standards
License: CC BY 4.0 US