Introduction to Culinary Operations: The Basic of Professional Cooking
Material type:
TextPublication details: Philippines; AR Skills Development and Management Services; C2006Description: 187p; L: 26.3cm x W: 19cm; illustratedISBN: - 971-92137-7-2
- Fil. 641.5 R330 C2006
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
Books
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SPAMAST Library | Fil. 641.5 R330 C2006 (Browse shelf(Opens below)) | Available | 006587 |
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| Fil. 641.5 En72 c2004 Masasarap na luto natin | Fil. 641.5 L977 c2003 Mga Lutong-Bahay | Fil. 641.5 M333 C2000 Foods | Fil. 641.5 R330 C2006 Introduction to Culinary Operations: The Basic of Professional Cooking | Fil. 641.5 R668 c2016 Cookery technical-vocational-livelihood track: home economics strand. | Fil. 641.5 R668 c2017 Cookery technical-vocational-livelihood track : home economics strand. | Fil. 641.5 T121 c1996 Technology and Home Economics: Culinary Arts 4th year |
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