Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning.
Standard detail
FCS.CAFS.1.D.a.2
Depth 3Parent ID: 62FADE59A0BD4710BFA22E0AB259D2A0Standard set: Culinary Arts and Food Services (CAFS)
Original statement
Quick facts
- Statement code
- FCS.CAFS.1.D.a.2
- List ID
- 2
- Standard ID
- C50B724107114E1B83EB574F36BF1077
- Subject
- Family and Consumer Sciences (2024-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 62FADE59A0BD4710BFA22E0AB259D2A049D60DE9AB6343A98352D9A68DA0BC7578DA7818E4734A1AB01B2DF93F08E4F9
- Source document
- WISCONSIN STANDARDS FOR Family and Consumer Sciences
- License
- CC BY 4.0 US