American Culinary Federation's guide to culinary certification
the mark of professionalism
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Author
Contributions
- Barnes, Brad. - Contributor
- American Culinary Federation. - Contributor
Publication
2006 - Wiley, Hoboken, N.J, New Jersey
Language
English
Word Count
0 words, Guess
Page Count
0 pages
Identifiers
- ISBN-100471723398
- ISBN-139780471723394
- Library of Congress Control Number2005005174
- Better World Books9780471723394
- Open LibraryOL3394278M
Classifications
- DDC641.5/023/73
- LCCTX911.3.V62 B37 2006
- LCCTX911.3.V62B37 2006
Subjects
Topics
CookingCookeryFood serviceVocational guidanceCooking, vocational guidanceFood service, vocational guidanceCookery -- Vocational guidance -- United StatesFood service -- Vocational guidance -- United States
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