Coverart for item
The Resource Professional cook, Level I

Professional cook, Level I

Label
Professional cook, Level I
Title
Professional cook
Title number
Level I
Contributor
Subject
Language
eng
Cataloging source
CaBVa
Government publication
government publication of a state province territory dependency etc
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • British Columbia
  • British Columbia
  • Centre for Curriculum, Transfer and Technology
http://library.link/vocab/subjectName
  • Quantity cooking
  • Cooks
  • Food service
  • Food handling
Label
Professional cook, Level I
Instantiates
Publication
Note
  • Co-published by Industry Training and Apprenticeship Commission and Centre for Curriculum, Transfer & Technology
  • "MN1734-[MN1744]."
Bibliography note
Includes bibliographical references
Contents
  • learning guide line E.
  • Meat, poultry and seafood cutting and processing
  • learning guide line F.
  • Cold kitchen
  • learning guide line G.
  • Baking and dessert
  • learning guide line H.
  • Basic food service and kitchen management
  • learning guide line I.
  • Egg and breakfast cookery
  • learning guide line A.
  • learning guide line J.
  • Safety, sanitation and equipment
  • learning guide line K.
  • Health care/cook chill cookery
  • Vegetable and starch cookery
  • learning guide line B.
  • Meat and poultry cookery
  • learning guide line C.
  • Seafood cookery
  • learning guide line D.
  • Stocks, soups and sauces
Dimensions
28 cm.
Edition
Rev. 2000.
Extent
11 v.
Isbn
9780771914812
Isbn Type
(line A)
Other physical details
ill.
Label
Professional cook, Level I
Publication
Note
  • Co-published by Industry Training and Apprenticeship Commission and Centre for Curriculum, Transfer & Technology
  • "MN1734-[MN1744]."
Bibliography note
Includes bibliographical references
Contents
  • learning guide line E.
  • Meat, poultry and seafood cutting and processing
  • learning guide line F.
  • Cold kitchen
  • learning guide line G.
  • Baking and dessert
  • learning guide line H.
  • Basic food service and kitchen management
  • learning guide line I.
  • Egg and breakfast cookery
  • learning guide line A.
  • learning guide line J.
  • Safety, sanitation and equipment
  • learning guide line K.
  • Health care/cook chill cookery
  • Vegetable and starch cookery
  • learning guide line B.
  • Meat and poultry cookery
  • learning guide line C.
  • Seafood cookery
  • learning guide line D.
  • Stocks, soups and sauces
Dimensions
28 cm.
Edition
Rev. 2000.
Extent
11 v.
Isbn
9780771914812
Isbn Type
(line A)
Other physical details
ill.

Library Locations

    • Vancouver Public Library - Central Branch Borrow it
      350 West Georgia Street, Vancouver, BC, V6B 6B1, CA
      49.280188 -123.114755
Processing Feedback ...