Introduction to culinary oprations : (The basics of professional cooking) / Benedicto Reyes.
Material type:
TextPublication details: Parañaque City : AR Skills Development and Management Services, 2006.Description: 181 p.: ill; 25.3 cmContent type: - Text
- Unmediated
- Volume
- 971-92137-7-2
- 641.5 R33i
| Item type | Current library | Call number | Status | Barcode | |
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Books
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FEU - Cavite Higher Education HED Library | FIL 641.5 R33i (Browse shelf(Opens below)) | Available | HED4611 | |
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Books
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FEU - Cavite Higher Education HED Library | FIL 641.5 R33i (Browse shelf(Opens below)) | Available | HED4375 |
Browsing FEU - Cavite Higher Education shelves, Shelving location: HED Library Close shelf browser (Hides shelf browser)
| FIL 641.5 C33 Celebrations : A culinary feast from the Roces-Reyes table / | Fil 641.5 F69g Guzman's introduction to food preparation / | FIL 641.5 G58f Fundamentals of professional cooking and baking / | FIL 641.5 R33i Introduction to culinary oprations : (The basics of professional cooking) / | FIL 641.5 R33i Introduction to culinary oprations : (The basics of professional cooking) / | FIL 641.5 R57s Signature dishes of the philippines : Because we do them best / | FIL 641.5071094 Technology and livelihood education commercial cooking / |
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