identify and describe appropriate procedures for the safe set-up, use, and maintenance of equipment used in a variety of activities in the food and beverage services sector;
Standard detail
11.A3.1
Depth 2Parent ID: C7E27C1800E74CA784345D2828E4432EStandard set: Grade 11 - Hospitality and Tourism TFJ3E (2009)
Original statement
Quick facts
- Statement code
- 11.A3.1
- List ID
- a
- Standard ID
- CAE2C97FEFA34E0D9C251244D883558D
- Subject
- Technological Education
- Grades
- 11
- Ancestor IDs
- C7E27C1800E74CA784345D2828E4432E7A2DAD39F70444F2A3457CA07F346B81
- Source document
- Grade 11 - Hospitality and Tourism TFJ3E (2009)
- License
- CC BY 4.0 US