| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:62827778:1751 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:62827778:1751?format=raw |
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001 953640939
003 OCoLC
005 20151005042955.0
008 031002s2004 njua 000 0 eng
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050 00 $aTX911.3.V62$bO5 2003
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245 00 $aOn becoming a professional chef /$cthe American Culinary Federation ; Michael Baskette, editor.
260 $aUpper Saddle River, N.J. :$bPearson Prentice Hall,$cc2004.
300 $aviii, 48 p. :$bill. ;$c24 cm
336 $atext$btxt$2rdacontent
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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
907 $a.b18804524$b12-20-18$c04-23-04
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