The Culinary Professional Lab Manual
Labs guide students through applying the key concepts of critical chapters. Food preparation labs include lab-specific performance review matrices to aid teacher evaluation of student performance.
GenresBusiness & EconomicsIndustriesFood IndustryHospitality, Travel & TourismCookingMethods
344 pages, 2 editions
English edition · First published 2009 by Goodheart-Wilcox Publisher · ISBN 9781605251196
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Editions
2 editions
English
- The Culinary Professional Lab Manual · Goodheart-Wilcox Publisher · 2009 · ISBN 9781605251196 This page
- The Culinary Professional Lab Manual · Goodheart-Wilcox Publisher · 2016 · ISBN 9781631264382
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