| Record ID | marc_loc_updates/v39.i34.records.utf8:4323988:1345 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v39.i34.records.utf8:4323988:1345?format=raw |
LEADER: 01345cam a22003374a 4500
001 2005005174
003 DLC
005 20110822070354.0
008 050225s2006 nju 001 0 eng
010 $a 2005005174
020 $a0471723398 (pbk. : alk. paper)
020 $a9780471723394
035 $a(OCoLC)ocm58455466
040 $aDLC$cDLC$dC#P$dBAKER$dVP@$dDLC
042 $apcc
043 $an-us---
050 00 $aTX911.3.V62$bB37 2006
082 00 $a641.5/023/73$222
100 1 $aBaskette, Michael.
245 10 $aAmerican Culinary Federation's guide to culinary certification :$bthe mark of professionalism /$cAmerican Culinary Federation ; Michael Baskette, Brad Barnes.
246 30 $aCulinary certification
260 $aHoboken, N.J. :$bWiley,$cc2006.
300 $ax, 131 p. ;$c23 cm.
500 $aIncludes index.
650 0 $aFood service$xVocational guidance$zUnited States.
650 0 $aCooking$xVocational guidance$zUnited States.
700 1 $aBarnes, Brad.
710 2 $aAmerican Culinary Federation.
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy0621/2005005174-b.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0621/2005005174-d.html
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/enhancements/fy0645/2005005174-t.html