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| LEADER |
00866cam a2200217 7i4500 |
| 001 |
0000061253 |
| 005 |
20081009090000.0 |
| 008 |
081009s2006 us 0 eng |
| 020 |
# |
# |
|a 0471723398 (pbk.)
|
| 020 |
# |
# |
|a 9780471723394 (pbk.)
|
| 090 |
0 |
0 |
|a TX 911.3 .V62
|b B3 2006
|
| 100 |
1 |
# |
|a Baskette, Michael
|
| 245 |
1 |
0 |
|a American Culinary Federation's guide to culinary certification :
|b the mark of professionalism
|c American Culinary Federation ; Michael Baskette, Brad Barnes.
|
| 246 |
3 |
0 |
|a Culinary certification.
|
| 260 |
# |
# |
|a Hoboken, N.J.:
|b John Wiley,
|c 2006.
|
| 300 |
# |
# |
|a x, 131 p.;
|c 23 cm..
|
| 650 |
0 |
0 |
|a Food service --
|x Vocational guidance --
|z United States
|
| 650 |
0 |
0 |
|a Cookery --
|x Vocational guidance --
|z United States
|
| 700 |
1 |
1 |
|a Barnes, Brad
|
| 710 |
2 |
1 |
|a American Culinary Federation
|
| 999 |
|
|
|a 1100058914
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
