Apply the principle of mise en place, including the placement and order of use of the ingredients, equipment, tools, and supplies unique to baking and pastry production.
Standard detail
B7.2
Performance Indicator
Depth 3Parent ID: B90C32C5B6E7400C8A0723C9E69E279AStandard set: Hospitality, Tourism, and Recreation
Original statement
Quick facts
- Statement code
- B7.2
- List ID
- B7.2
- Standard ID
- 5A04BE5B8EA1426F9962949D27C3D6F5
- ASN identifier
- S2543680
- Subject
- CTE (2013-)
- Grades
- 08, 09, 10, 11, 12
- Ancestor IDs
- B90C32C5B6E7400C8A0723C9E69E279A24CB571754D84D1CB11D09A882DD3D7B40928400801F444BA664B2C545922DD5
- Source document
- CTE Model Curriculum Standards: Hospitality, Tourism, and Recreation (2013)
- License
- CC BY 3.0 US