Coverart for item
The Resource Professional cook, Level II and Level III

Professional cook, Level II and Level III

Label
Professional cook, Level II and Level III
Title
Professional cook
Title number
Level II and Level III
Contributor
Subject
Language
eng
Related
Member of
Cataloging source
CaBVa
http://bibfra.me/vocab/lite/collectionName
Professional cook training
Government publication
government publication of a state province territory dependency etc
Illustrations
illustrations
Index
no index present
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
  • British Columbia
  • Centre for Curriculum and Professional Development
http://library.link/vocab/subjectName
  • Quantity cooking
  • Cooks
  • Food service
  • Food handling
Label
Professional cook, Level II and Level III
Instantiates
Publication
Note
  • Previously published: Professional cook training. 1993
  • Co-published by: Centre for Curriculum and Professional Development
Contents
  • line I. Egg and breakfast cookery
  • line J. Safety, sanitation and equipment
  • line K. Health care/cook chill
  • line L. Human resource development
  • learning guide line A. Vegetable and starch cookery
  • line B. Meat and poultry cookery
  • line C. Seafood cookery
  • line D. Stocks, soups and sauces
  • line E. Meat, poultry and seafood cutting and processing
  • line F. Cold kitchen
  • line G. Baking and desserts
  • line H. Basic food service and kitchen management
Dimensions
28 cm.
Extent
v. <1-12>
Isbn
9780771905940
Isbn Type
(line I)
Other physical details
ill.
System control number
cn 94960232
Label
Professional cook, Level II and Level III
Publication
Note
  • Previously published: Professional cook training. 1993
  • Co-published by: Centre for Curriculum and Professional Development
Contents
  • line I. Egg and breakfast cookery
  • line J. Safety, sanitation and equipment
  • line K. Health care/cook chill
  • line L. Human resource development
  • learning guide line A. Vegetable and starch cookery
  • line B. Meat and poultry cookery
  • line C. Seafood cookery
  • line D. Stocks, soups and sauces
  • line E. Meat, poultry and seafood cutting and processing
  • line F. Cold kitchen
  • line G. Baking and desserts
  • line H. Basic food service and kitchen management
Dimensions
28 cm.
Extent
v. <1-12>
Isbn
9780771905940
Isbn Type
(line I)
Other physical details
ill.
System control number
cn 94960232

Library Locations

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