by
Giousmpasoglou, Charalampos.
Call Number
647.95068
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0772
by
Carroll, Charles M., 1964-
Call Number
647.95068 CAR
Publication Date
2008
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip077/2006102170.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0739/2006102170-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0739/2006102170-d.html
Relevance:
0.0600
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by
Wallace, Candy, 1947-
Call Number
647.95068 WAL
Publication Date
2008
Summary
"The Professional Personal Chef offers the definitive guide for starting and growing a successful professional personal chef business. It covers the skills and competencies required for the American Culinary Federation's Personal Certified Chef certification, and lays out a practical road map for this challenging but rewarding career."--BOOK JACKET.
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0612/2006013370.html
Relevance:
0.0520
by
Baskette, Michael.
Call Number
647.95068 BAS
Publication Date
2006
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip069/2006006649.html
Relevance:
0.0884
by
Boulud, Daniel.
Call Number
641.572 BOU
Publication Date
2003
Format:
Books
Relevance:
0.0765
by
Video Education Australasia.
Call Number
DVD 647.95 KIT
Publication Date
1996
Summary
In this program we see how chefs prepare the meals at Melbourne's Sofitel Hotel and how they have to cater for all tastes. It investigates the many considerations taken into account in the efficient running of large kitchen, as well as the production of food for a major Australian airline, where the design of the meals is customised. This is contrasted with the work of a second year apprentice at a busy a la carte bistro. Occupational Health and Safety issues are also considered.
Format:
Other
Relevance:
0.0913
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