Design a balanced menu using locally grown and farmed foods and products, considering budget and dietary preferences (e.g., cultural, medical or personal).
Standard detail
12.V1.4
Depth 2Parent ID: A468D8B906DE4ED3A627CF105A6F38A1Standard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.V1.4
- List ID
- d
- Standard ID
- 21194BE094D1455CAACCCB0067742AA8
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- A468D8B906DE4ED3A627CF105A6F38A10B9A02DD77F54096B80A9E92F2BF9376
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US