Components of the Package:
Culinary Fundamentals
By . The American Culinary Federation
ManageFirst: Food Production with Pencil/Paper Exam
By National Restaurant Association
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.
Purchase Info
ISBN-10: 0-13-159315-3
ISBN-13: 978-0-13-159315-2
Format: ValuePack
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