PACKAGE ISBN-13: 9780132226325

By . The American Culinary Federation

Published by Prentice Hall

Published Date: Oct 31, 2005

Components of the Package:

Culinary Fundamentals
By . The American Culinary Federation

On Becoming a Professional Chef
By Michael Baskette

Study Guide
By . The American Culinary Federation

Prentice Hall Dictionary of Culinary Arts, The: Academic Version, 2nd Edition
By Gaye Ingram, Steven R. Labensky, Sarah R. Labensky

Enhance your learning experience with text-specific study materials.

Study Guide

ISBN-13: 978-0-13-118013-0

$37.40 | Add to Cart

Purchase Info

ISBN-10: 0-13-222632-4

ISBN-13: 978-0-13-222632-5

Format: ValuePack

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