Differentiate between a classic kitchen brigade system (e.g., chef de cuisine, chef de partie, saucier, garde-manger and pâtissier) and a modern (e.g., executive chef, sous-chef, line cook and pastry chef) kitchen brigade.
Standard detail
10.A1.4
Depth 2Parent ID: 5A585B64066A48FD9691E7E38582BA18Standard set: Grade 10 - Commercial Cooking 10 (2022)
Original statement
Quick facts
- Statement code
- 10.A1.4
- List ID
- d
- Standard ID
- 18BB096BE81B49BEB1552B898AF1F4FC
- Subject
- Practical and Applied Arts
- Grades
- 10
- Ancestor IDs
- 5A585B64066A48FD9691E7E38582BA184D3934449425445FA68C90536751265C
- Source document
- Grade 10 - Commercial Cooking 10 (2022)
- License
- CC BY 4.0 US