000			01650nam a2200433Ia 4500
001			EBC3384829
003			MiAaPQ
005			20260910141645.0
006			m o d |
007			cr cn|||||||||
008			090608s2006 enka s 001 0 eng d
020			_z9780435449254
020			_z9781847766922
035			_a(MiAaPQ)EBC3384829
035			_a(Au-PeEL)EBL3384829
035			_a(CaPaEBR)ebr10295328
035			_a(OCoLC)957124326
040			_aMiAaPQ _cMiAaPQ _dMiAaPQ
050		4	_aTX820 _b.P764 2006
082	0	4	_a641.57 _222
245	0	0	_aS/NVQ Level 2 Professional Cookery _h[electronic resource] : _cHolly Bamunuge ... [et al].
260			_aOxford : _bHeinemann, _c2006.
300			_aviii, 448 p. : _bill.
490	0		_aProactive : hospitality & catering
490	1		_aCity & Guilds
500			_a"This book has been designed ... to provide the knowledge requirements of the key units for NVQ Level 2 in Professional Cookery ... ."
500			_aIncludes index.
533			_aElectronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
650		0	_aQuantity cooking _xExaminations _vStudy guides.
650		0	_aFood service _vProblems, exercises, etc.
650		0	_aVocational education _zGreat Britain.
655		4	_aElectronic books.
700	1		_aBamunuge, Holly.
710	2		_aCity and Guilds of London Institute.
710	2		_aProQuest (Firm)
830		0	_aCity and Guilds.
856	4	0	_uhttps://ebookcentral.proquest.com/lib/nrc-ebooks/detail.action?docID=3384829 _zCLICK HERE to access ebook
942			_2ddc _cEBOOK
999			_c3171 _d3171