Apply the principle of mise en place, including the placement and order of use of ingredients, equipment, tools, and supplies.
Standard detail
B6.2
Performance Indicator
Depth 3Parent ID: 7B73129A12354AF99733798AD7AFDCA0Standard set: Hospitality, Tourism, and Recreation
Original statement
Quick facts
- Statement code
- B6.2
- List ID
- B6.2
- Standard ID
- C89AB6900BCA4FEB92E3592DFC500821
- ASN identifier
- S2543672
- Subject
- CTE (2013-)
- Grades
- 08, 09, 10, 11, 12
- Ancestor IDs
- 7B73129A12354AF99733798AD7AFDCA024CB571754D84D1CB11D09A882DD3D7B40928400801F444BA664B2C545922DD5
- Source document
- CTE Model Curriculum Standards: Hospitality, Tourism, and Recreation (2013)
- License
- CC BY 3.0 US