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

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Bibliographic Details
Main Author:	Baskette, Michael
Corporate Author:	American Culinary Federation
Other Authors:	Barnes, Brad
Format:	Book
Published:	Hoboken, N.J. Wiley 2006
Subjects:	Food service > Vocational guidance > United States Cookery > Vocational guidance > United States
Online Access:	Click Here to View Status and Holdings.
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