Title & Author | Format | Holdings | Editions | From | To |
---|---|---|---|---|---|
Chef educator today
LCC |
125 | 5 | 1992 | 2004 | |
A comparison of the laboratory and the lecture demonstration methods of teaching survey of food preparation for freshman home economics students at the University of Vermont
by Trotter, Virginia Y.
LCC |
12 | 4 | 1960 | 1960 | |
Culinary arts 1
DDC/LCC |
8 | 3 | 2008 | 2010 | |
Culinary arts 2
DDC/LCC |
7 | 2 | 2008 | 2010 | |
The Culinary Institute of America
LCC |
6 | 4 | 1989 | 1995 | |
Why do students decide to study culinary arts? : a case study of culinary arts students at Auckland University of Technology, New Zealand
by Mohd Shazali Sharif
DDC |
4 | 1 | 2011 | 2011 | |
Uniwersytecka książka kucharska
LCC |
3 | 2 | 2016 | 2016 | |
A comparative study of laboratory instructional approaches for a college foods course
by Sullivan, Joyce A.
LCC |
1 | 1 | 1963 | 1963 | |
Commercial cookery : Use basic methods of cookery
DDC |
1 | 1 | 2000 | 2000 | |
Hotel cuisine 202, report
by Herrmann, Walter, 1926-
|
1 | 1 | 1951 | 1951 | |
Yiyecek üretimi öğretmen el kitabı
LCC |
1 | 1 | 1994 | 1994 |