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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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 Wiley \|c 2006
300	#	#	\|a x, 131 p. \|b ill. \|c 23 cm
500	#	#	\|a Includes index
650	#	0	\|a Food service \|x Vocational guidance \|z United States
650	#	0	\|a Cookery \|x Vocational guidance \|z United States
700	1	#	\|a Barnes, Brad
710	1	#	\|a American Culinary Federation
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