American Culinary Federation's guide to culinary certification : the mark of professionalism
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ShareAmerican Culinary Federation's guide to culinary certification : the mark of professionalism is a book. It was written by Michael Baskette and published by John Wiley in 2006.
Key facts
- author: Michael Baskette
- publication date: 2006
- book publisher: John Wiley
- book series: unknown
- book subjects: Food service-Vocational guidance-United States, Cooking-Vocational guidance-United States
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"American Culinary Federation's guide to culinary certification : the mark of professionalism" is one of the books by Michael Baskette, books by John Wiley and 2,617,384 books in our database.
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