describe proper procedures for using a variety of tools commonly used in the food and beverage services sector;
Standard detail
11.A3.2
Depth 2Parent ID: C7E27C1800E74CA784345D2828E4432EStandard set: Grade 11 - Hospitality and Tourism TFJ3E (2009)
Original statement
Quick facts
- Statement code
- 11.A3.2
- List ID
- b
- Standard ID
- 3082C1269B8A44F4B9210E1F1EB56891
- Subject
- Technological Education
- Grades
- 11
- Ancestor IDs
- C7E27C1800E74CA784345D2828E4432E7A2DAD39F70444F2A3457CA07F346B81
- Source document
- Grade 11 - Hospitality and Tourism TFJ3E (2009)
- License
- CC BY 4.0 US