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

[NT 42944] Record Type:	[NT 1579] Language materials, printed : [NT 40817] monographic
[NT 47348] Title Information:	the mark of professionalism
[NT 47261] Author:	BasketteMichael.,
[NT 47353] Alternative Intellectual Responsibility:	BarnesBrad.,
[NT 47355] Alternative Intellectual Responsibility:	American Culinary Federation.
[NT 47351] Place of Publication:	Hoboken, N.J.
[NT 47263] Published:	Wiley;
[NT 47352] Year of Publication:	c2006.
[NT 47264] Description:	x, 131 p.23 cm.;
[NT 47266] Subject:	Cookery -
[NT 47266] Subject:	Food service - Equipment and supplies -
[NT 47265] Notes:	Includes index.
[NT 50961] ISBN:	9780471723394

American Culinary Federation's guide to culinary certification : the mark of professionalism
Baskette, Michael.

American Culinary Federation's guide to culinary certification : the mark of professionalism / American Culinary Federation ; Michael Baskette, Brad Barnes. - Hoboken, N.J. : Wiley, c2006.. - x, 131 p. ; 23 cm..
Includes index..
ISBN 9780471723394ISBN 0471723398
CookeryFood service -- Equipment and supplies

Barnes, Brad.

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