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The Culinary Professional, 2nd Edition - Lab Manual

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Item #: GW-2595
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NEW, NOT USED!!! 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. Consists of several “hands-on” activities and projects for each chapter. Many include activities related to preparing recipes, experiments or writing evaluations. A 25% discount is applied to purchases of five (5) or more copies.
ISBN UPC: 9781619602595
Format: Book
Cover: Softcover
Author: John Draz and Christopher Koetke
Copyright: 2014
Length: 344 pages

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