CTE-HOSP.912.8800530.2.4

loading spinner
Export Print
Practice portion control and utilize costing procedures.

Related Programs

This CTE standard is part of these programs.
8800530: Culinary Arts 3 (Specifically in versions: 2024 and beyond (current))

Related Resources

Vetted resources educators can use to teach the concepts and skills in this CTE standard.

Text Resource

Case Study: Facing Rising Food Costs:

Using this Case Study, students will answer the question, "How can a food service establishment respond to rising food costs without negatively impacting sales?

Type: Text Resource

Student Resources

Vetted resources students can use to learn the concepts and skills in this CTE standard.

Parent Resources

Vetted resources caregivers can use to help students learn the concepts and skills in this CTE standard.