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American Culinary Federation's guide to culinary certification : the mark of professionalism

Main Author: Baskette, Michael
Corporate Author: American Culinary Federation
Other Authors: Barnes, Brad
Language:English
Published: Hoboken, N.J.: John Wiley, 2006.
Subjects:
Food service -- > Vocational guidance -- > United States
Cookery -- > Vocational guidance -- > United States
Physical Description:x, 131 p.; 23 cm..
ISBN:0471723398 (pbk.)
9780471723394 (pbk.)

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