Create an inclusive menu with a minimum of three courses including a starter, main course and dessert for service that considers: type of event and theme; ingredients; required staff and equipment; beverages; place settings; and, complementary ingredients and courses.
Standard detail
12.U1.4
Depth 2Parent ID: ADD45C1DD3034BE492F18AF76FCBE816Standard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.U1.4
- List ID
- d
- Standard ID
- 5F5D1FC413AF4CD7A158F013EBC01249
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- ADD45C1DD3034BE492F18AF76FCBE816066BEE8106DF46CB91A9FFA97839DF68
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US