Design a menu that includes menu options to address dietary preferences, considering factors such as budget and pricing, sustainability and access to local suppliers for ingredients.
Standard detail
12.C1.6
Depth 2Parent ID: 2DB480B146594B7BA7C24D666830EA49Standard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.C1.6
- List ID
- f
- Standard ID
- CBEC9F8CA9EB4058B760528DFCE6D93F
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 2DB480B146594B7BA7C24D666830EA49148F2EAB645A492B8EB455A964AB2E85
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US