01596nam a2200409Ia 4500001001100000003000700011005001700018006001900035007001500054008004100069020001800110020001800128035002300146035002400169035002500193035002100218040002700239050002200266082001500288245009300303260003200396300002500428490003900453490001800492500013900510500002000649533014700669650005000816650004400866650004100910655002200951700002100973710004100994710002001035830002101055856011001076EBC3384829MiAaPQ20260910141645.0m     o  d |      cr cn|||||||||090608s2006    enka    s     001 0 eng d  z9780435449254  z9781847766922  a(MiAaPQ)EBC3384829  a(Au-PeEL)EBL3384829  a(CaPaEBR)ebr10295328  a(OCoLC)957124326  aMiAaPQcMiAaPQdMiAaPQ 4aTX820b.P764 200604a641.5722200aS/NVQ Level 2 Professional Cookeryh[electronic resource] :cHolly Bamunuge ... [et al].  aOxford :bHeinemann,c2006.  aviii, 448 p. :bill.0 aProactive : hospitality & catering1 aCity & Guilds  a"This book has been designed ... to provide the knowledge requirements of the key units for NVQ Level 2 in Professional Cookery ... ."  aIncludes index.  aElectronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. 0aQuantity cookingxExaminationsvStudy guides. 0aFood servicevProblems, exercises, etc. 0aVocational educationzGreat Britain. 4aElectronic books.1 aBamunuge, Holly.2 aCity and Guilds of London Institute.2 aProQuest (Firm) 0aCity and Guilds.40uhttps://ebookcentral.proquest.com/lib/nrc-ebooks/detail.action?docID=3384829zCLICK HERE to access ebook