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Bread and pastry production : intermediate : in compliance with NC II /
Material type:
TextPublication details: New York, New York : 3G E-Learning, 2019.Edition: 3rd editionDescription: 361 pagesISBN: - 9781984633842
- REF.641.865 B74
| Cover image | Item type | Current library | Call number | Status | Date due | Barcode | |
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REFERENCE BOOKS | LAPULAPU-CEBU INTERNATIONAL COLLEGE REFERENCE SECTION | REF.641.865 B74 2019 (Browse shelf(Opens below)) | Available | 001657 |
Browsing LAPULAPU-CEBU INTERNATIONAL COLLEGE shelves, Shelving location: REFERENCE SECTION Close shelf browser (Hides shelf browser)
| REF.641.57 G44 2019 C.4 Professional cooking / | REF.641.59599 N42 2018 The new Filipino kitchen : stories and recipes from around the globe / | REF.641.815 T41 2020 3G handy guide: bread and pastry production / | REF.641.865 B74 2019 Bread and pastry production : intermediate : in compliance with NC II / | REF.641.874 B23 2020 The bar and beverage handbook / | REF.641.877 B23 2019 Barista: intermediate: in compliance with NC II / | REF.642 F73 2019 Food and beverage service / |
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