| Record ID | ia:culinaryessentia0000unse_p4l2 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/culinaryessentia0000unse_p4l2/culinaryessentia0000unse_p4l2_marc.xml |
| Download MARC binary | https://www.archive.org/download/culinaryessentia0000unse_p4l2/culinaryessentia0000unse_p4l2_meta.mrc |
LEADER: 01637cam 2200421Ia 4500
001 ocn642334378
003 OCoLC
005 20220412081141.0
008 100618s2010 caua d 001 0 eng d
040 $aEXW$beng$cEXW$dOCLCQ$dOCLCF$dOCLCO$dYDXCP
019 $a318453014$a946208759
020 $a9780078883590
020 $a0078883598
035 $a(OCoLC)642334378$z(OCoLC)318453014$z(OCoLC)946208759
050 4 $aTX943$b.C84 2010
245 00 $aCulinary essentials /$cJohnson & Wales University.
246 30 $aGlencoe Culinary essentials
250 $a2nd ed.
260 $aWoodland Hills, Calif. :$bGlencoe/McGraw Hill,$c©2010.
300 $axlviii, 848 pages :$bcolor illustrations ;$c28 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aStudent textbook.
500 $aAt head of title: Glencoe.
500 $aIncludes index.
505 0 $aunit 1. Culinary safety -- unit 2. The foodservice industry -- unit 3. Quality foodservice practices -- unit 4. The professional kitchen -- unit 5. Culinary applications -- unit 6. Baking and pastry applications -- Career appendix -- Math appendix -- Glossary.
521 $aGrades: 11-12.
650 0 $aFood service.
650 0 $aFood service$vTextbooks.
650 7 $aFood service.$2fast$0(OCoLC)fst00931080
655 7 $aTextbooks.$2lcgft
655 7 $aTextbooks.$2fast$0(OCoLC)fst01423863
710 2 $aJohnson & Wales University.
710 2 $aGlencoe/McGraw-Hill.
938 $aYBP Library Services$bYANK$n8664952
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 19 OTHER HOLDINGS