Identify the duties of common back-of-the-house (e.g., executive chef, sous chef, station chef and line cook) and front-of-the-house (e.g., maitre d’, server and food runner) roles in food service operations.
Standard detail
10.A1.5
Depth 2Parent ID: 5A585B64066A48FD9691E7E38582BA18Standard set: Grade 10 - Commercial Cooking 10 (2022)
Original statement
Quick facts
- Statement code
- 10.A1.5
- List ID
- e
- Standard ID
- 8CBFD0A4666345FC854B8241418AD38E
- Subject
- Practical and Applied Arts
- Grades
- 10
- Ancestor IDs
- 5A585B64066A48FD9691E7E38582BA184D3934449425445FA68C90536751265C
- Source document
- Grade 10 - Commercial Cooking 10 (2022)
- License
- CC BY 4.0 US