| Record ID | marc_loc_2016/BooksAll.2016.part30.utf8:174258156:933 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part30.utf8:174258156:933?format=raw |
LEADER: 00933cam a22002654a 4500
001 2003021908
003 DLC
005 20110823084611.0
008 031002s2004 njua 000 0 eng
010 $a 2003021908
020 $a013113728X (pbk.)
040 $aDLC$cDLC$dDLC$dDLC
042 $apcc
043 $an-us---
050 00 $aTX911.3.V62$bO5 2004
082 00 $a641.5/024$222
245 00 $aOn becoming a professional chef /$cThe American Culinary Federation ; Michael Baskette, editor.
260 $aUpper Saddle River, NJ :$bPearson Education,$cc2004.
300 $aviii, 48 p. :$bill. ;$c24 cm.
650 0 $aFood service$xVocational guidance$zUnited States.
650 0 $aCooking$xVocational guidance$zUnited States.
650 0 $aCooks$xTraining of$zUnited States.
700 1 $aBaskette, Michael.
710 2 $aAmerican Culinary Federation.
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/ecip049/2003021908.html