The American Culinary Federation's Guide to Culinary Certification: The Mark of

Description: New Trade paperback

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Book Title: The American Culinary Federation's Guide to Culinary Certificatio

Publication Date: 2005-07-01

Pages: 144

Number of Pages: 144 Pages

Language: English

Publication Name: American Culinary Federation's Guide to Culinary Certification : the Mark of Professionalism

Publisher: Wiley & Sons, Incorporated, John

Publication Year: 2005

Subject: General, Industries / Food Industry

Item Height: 0.4 in

Item Weight: 7.4 Oz

Type: Textbook

Subject Area: Cooking, Business & Economics

Author: Brad Barnes, Michael Baskette, American Culinary Federation

Item Length: 9 in

Item Width: 6.1 in

Format: Trade Paperback