American Culinary Federation's guide to culinary certification
Subtitle: the mark of professionalism
By: by Michael Baskette, Brad Barnes.
Contributors: Barnes, Brad.; American Culinary Federation.
Publisher: Wiley
Published: 2006
Place of publication: Hoboken, N.J
Language: eng
Subjects: Food service -- Vocational guidance -- United States.; Cookery -- Vocational guidance -- United States.
Notes: Includes index.