Identify and select appropriate pans needed for baking and pastry products.
Standard detail
21.2.4
Depth 2Parent ID: 7A3174117154472E96C4D87088E23B18Standard set: Baking and Pastry I - Kansas Hospitality and Tourism Cluster - Course #: 34057
Original statement
Quick facts
- Statement code
- 21.2.4
- List ID
- 4
- Standard ID
- C3E4F0C8D65A4A8DA5700CB9DBFE72AC
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 7A3174117154472E96C4D87088E23B18378420835F31482E8416263C0E546439
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US