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Search Criteria: FAST heading = Quantity cooking--Study and teaching
Displaying 1 to 25 of 38
Title & Author Format Holdings Editions From To
Basic cookery for foundation learning by Richardson, Keyth
DDC/LCC
  204 6 1993 2014
Professional chef : Level 2,. S/NVQ by Hunter, Gary, 1966-
DDC/LCC
  171 21 2007 2015
Introduction to professional food service by Coffman, James P.
DDC/LCC
  154 8 1966 1975
Instructor's guide for the teaching of professional cooking by Folsom, Le Roi A.
DDC/LCC
  106 12 1967 1976
Professional chef : level 1 diploma by Rippington, Neil
DDC/LCC
  96 12 2007 2012
Quantity food techniques by Pepper, Michael
DDC/LCC
  81 9 1984 1993
Quantity food preparation : a suggested guide by MacAllister, John J.
DDC/LCC
  61 3 1967 1967
Fast foods and short-order cooking by Pepper, Michael
DDC/LCC
  59 9 1984 1993
Weights and Measures by Crotchett, Cat, 1964-
DDC/LCC
  57 8 1954 2012
Quantity food preparation : a curriculum guide : suggested outline for secondary schools by MacAllister, John J.
DDC/LCC
  57 4 1958 1958
Organizing a food training program by MacAllister, John J.
DDC/LCC
  53 5 1966 1967
Training for quantity food preparation by Blaker, Gertrude G.
DDC/LCC
  48 2 1956 1956
Lavish gala : behind the scenes
DDC/LCC
  27 6 2003 2004
Advanced professional chef. Level 3 diploma by Hunter, Gary, 1966-
DDC/LCC
  21 3 2013 2013
Vocational training in the institutional field for Kansas high school girls by Chambers, Virginia,
LCC
  17 2 1932 1932
Quantity cooking; : luncheon dishes by Aptekar, Sidney
DDC/LCC
  16 3 1952 1952
Advanced professional chef. Level 3 by Hunter, Gary, 1966-
DDC/LCC
  14 2 2013 2013
Instructor's guide for Supervision and management of quantity food preparation : principles and procedures, 2nd ed by Morgan, William J., 1924-
LCC
  9 1 1984 1984
Food service, production and service by Grimes, Vici
DDC/LCC
  7 3 1976 1976
Buffet catering & functions by Wells, Barry (Barry John)
DDC/LCC
  6 2 2005 2005
Institutional food service supervision; : a suggested post-high school curriculum by American Dietetic Association
LCC
  6 1 1968 1968
V-tecs guide for commercial foods by Elliott, Ronald T.
LCC
  5 2 1988 1988
Descriptive analysis of the commercial food production course at Cornell University School of Hotel Administration by Herrmann, Walter, 1926-
DDC
  4 1 1975 1975
Cuisine des collectivités, cours 120-623 : manuel-guide by Filion-Malchelosse, Lise, 1936-
DDC
  4 3 1976 1979
Répertoire de la formation en tourisme au Québec et des programmes d'aide à l'intention des entreprises et des individus : hôtellerie et restauration, cuisine, tourisme, loisir, plein-air, chasse et pêche, voyage et transports, muséologie by Gagnon, Sylvie
DDC
  3 2 1994 1994
Displaying 1 to 25 of 38
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