Examine the different types of courses (e.g., hors d’oeuvres, soup, fish, main and dessert) included on a menu.
Standard detail
11.C1.4
Depth 2Parent ID: 5684DA042E5E4637A62511506D0AFC4CStandard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.C1.4
- List ID
- d
- Standard ID
- F6433199E9EA4A9080274C3FF357AA21
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- 5684DA042E5E4637A62511506D0AFC4CA3B9CF4122D54B3180AF3B2F60020EAA
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US