INTRODUCTION CULINARY OPERATION The Basic Of Professional Cooking Chef Dick Reyes
Material type:
TextPublication details: Metro Manila AR SKILLS DEVELOPMENT AND MANAGEMENT SERVICES INC. 2010Description: 181pp illISBN: 971-92137-7-2Subject(s): DDC classification: 641.5 R65 2008
| Item type | Current library | Call number | Status | Date due | Barcode |
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Book
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JHCSC - Pagadian Annex Campus Library | 641.5 R65 2008 (Browse shelf(Opens below)) | Available | 2020-226 | |
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Book
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JHCSC - Pagadian Annex Campus Library | 641.5 R65 2008 (Browse shelf(Opens below)) | Available | 6862 |
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| 641.5 J248 2015 CULINARY ARTS | 641.5 O86 2019 Kitchen Essential & Basic Food Preparation Manual | 641.5 R29 2017 Culinary Arts and Sciences | 641.5 R65 2008 INTRODUCTION CULINARY OPERATION The Basic Of Professional Cooking | 641.5 R65 2008 INTRODUCTION CULINARY OPERATION The Basic Of Professional Cooking | 641.5 R65 2008 Introduction to culinary arts The basics of professional cooking | 641.5 R65 2008 Introduction to culinary arts The basics of professional cooking |
Includes Bibliographical references and index
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