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Introduction to culinary operations : the basics of professional cooking

Material type: Text

Text

TextPublication details: Paranaque City : AR Skills Development & Management Services, 2004.Description: 123 p. : ill. ; 25 cmSubject(s):

Cooking

DDC classification:

HRM 641.5 ArI

Online resources:

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Holdings ( 5 )
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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Higher Education Department Library Circulation Section	HRM 641.5 ArI (Browse shelf(Opens below))	Available		21359
Books	Higher Education Department Library Circulation Section	HRM 641.5 ArI (Browse shelf(Opens below))	Checked out	02/27/2020	21360
Books	Higher Education Department Library Circulation Section	HRM 641.5 ArI (Browse shelf(Opens below))	Available		21361
Books	Higher Education Department Library Circulation Section	HRM 641.5 ArI (Browse shelf(Opens below))	Available		21685
Books	Higher Education Department Library Circulation Section	HRM 641.5 ArI (Browse shelf(Opens below))	Available		21686

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Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available			Next
Previous	HRM 641.5 ArI Introduction to culinary operations :	HRM 641.5 ArI Introduction to culinary operations :	HRM 641.5 ArI Introduction to culinary operations :	HRM 641.5 ArI Introduction to culinary operations :	HRM 641.5 ArI Introduction to culinary operations :	HRM 641.5 B76 Brilliant barbecues	HRM 641.5 B81u Understanding food :	Next

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