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
Cataloging source
CaBVIP
Dewey number
641.5
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
  • Centre for Curriculum, Transfer and Technology
  • British Columbia
http://library.link/vocab/subjectName
  • Quantity cooking
  • Cooks
  • Food service
  • Food handling
Label
Professional cook, Level II and Level III
Instantiates
Publication
Note
  • Cover title
  • MN1795-MN1805
Bibliography note
Includes bibliographical references
Contents
learning guide line A. 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 --learning guide line E. Meat, poultry and seafood cutting and processing -- learning guide line F. Cold kitchen -- learning guide line G. Baking and desserts -- learning guide line H. Basic food service and kitchen management -- learning guide line J. Safety, sanitation and equipment -- learning guide line K. Health care/cook chill -- learning guide line L. Human resources development
Dimensions
28 cm.
Edition
Rev. 2001.
Extent
11 v.
Isbn
9780771915390
Isbn Type
(line C)
Issuing body
Co-published by Industry Training and Apprenticeship Commission and the Centre for Curriculum, Transfer & Technology.
Other physical details
ill.
System control number
ocm48076799
Label
Professional cook, Level II and Level III
Publication
Note
  • Cover title
  • MN1795-MN1805
Bibliography note
Includes bibliographical references
Contents
learning guide line A. 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 --learning guide line E. Meat, poultry and seafood cutting and processing -- learning guide line F. Cold kitchen -- learning guide line G. Baking and desserts -- learning guide line H. Basic food service and kitchen management -- learning guide line J. Safety, sanitation and equipment -- learning guide line K. Health care/cook chill -- learning guide line L. Human resources development
Dimensions
28 cm.
Edition
Rev. 2001.
Extent
11 v.
Isbn
9780771915390
Isbn Type
(line C)
Issuing body
Co-published by Industry Training and Apprenticeship Commission and the Centre for Curriculum, Transfer & Technology.
Other physical details
ill.
System control number
ocm48076799

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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