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Introduction to culinary operations: the basics of professional cooking :

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Material type: Text

TextPublication details: Manila : AR Skills Development & MAnagement Services, 2006Description: 181pages ; 23cmSubject(s):

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Taytay College Library Circulation	Cir 641.5 R332 2006 (Browse shelf(Opens below))	Available		TC-013714

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