PACKAGE ISBN-13: 9780131593152

By . The American Culinary Federation

Published by Prentice Hall

Published Date: Oct 6, 2006

Components of the Package:

Study Guide
By . The American Culinary Federation

Culinary Fundamentals
By . The American Culinary Federation

ManageFirst: Food Production with Pencil/Paper Exam
By National Restaurant Association

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

$39.40 | Add to Cart

Purchase Info

ISBN-10: 0-13-159315-3

ISBN-13: 978-0-13-159315-2

Format: ValuePack

This title is currently unavailable on myPearsonStore.