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Introduction to culinary operations (the basics of professional cooking) / Benedicto Reyes and Amelia S. Roldan.

By: Roldan, Amelia S., author Contributor(s): Reyes, Dick, author Material type: Text

TextPublisher: Parañaque City : AR Skills Development & Management Services, 2010Description: 182 pages : illustrations ; 26 cmISBN: 9789719419501Subject(s): CookingLOC classification: F TX 724.5.P6 | R49 2010

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Item type	Current location	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Book	Cavite State University - CCAT Campus	Book	F	F TX 724.5.P6 R49 2010 (Browse shelf)	c.1	Available		R0011344
Book	Cavite State University - CCAT Campus	Book	F	F TX 724.5.P6 R49 2010 (Browse shelf)	c.2	Available		R0011345

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