Recipe Cards for Introduction to Culinary Arts PDF Download
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Author: Jerry Gleason
Publisher: Pearson College Division
ISBN: 9780132738262
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Jerry Gleason
Publisher: Pearson College Division
ISBN: 9780132738262
Category : Cooking
Languages : en
Pages :
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Book Description
Author: National Restaurant Association (U.S.)
Publisher: Pearson
ISBN: 9780131380226
Category : Food service management
Languages : en
Pages : 0
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Book Description
The National Restaurant Association and Pearson have partnered to bring secondary students the most comprehensive curriculum developed by industry and academic experts. The objective of the curriculum is to prepare students for a career in restaurant and foodservice management. The pedagogy is fortified by 21st Century Learning themes and objectives. The Program features are as follows: Comprehensive student resources and robust teacher materials provide an in-depth, industry-driven learning experience. Each Level (1 and 2) features blended coverage of culinary arts and management topics designed to build well-rounded skills for the workplace. 21st Century Learning objectives are taught and reinforced throughout the program including: - Critical thinking and problem solving - Communication and collaboration - Creativity and innovation - Global awareness -Health literacy Curriculum of the ProStart(R) program A High-school level book. Anyone preparing for a career in restaurant and foodservice managerment.
Author: National Restaurant Association (U.S.)
Publisher: Pearson
ISBN: 9780138019389
Category : Food service management
Languages : en
Pages : 0
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Book Description
Industry-driven curriculum that launches students into their restaurant and foodservice career! Curriculum of the ProStart(R) program offered by the National Restaurant Association. The National Restaurant Association and Pearson have partnered to bring educators the most comprehensive curriculum developed by industry and academic experts.
Author:
Publisher:
ISBN: 9780131381018
Category : Food service management
Languages : en
Pages : 829
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Book Description
Author: National Restaurant Association
Publisher: Prentice Hall
ISBN: 9780137070503
Category : Business & Economics
Languages : en
Pages : 360
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Book Description
Author:
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages :
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Book Description
Author: National Restaurant Association (U.S.)
Publisher:
ISBN: 9780137070534
Category : Food service management
Languages : en
Pages : 874
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Book Description
Author: National Restaurant Association
Publisher: Pearson
ISBN: 9780558709976
Category :
Languages : en
Pages :
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Book Description
Author: Restaurant School at Walnut Hill College
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages :
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Book Description
Author: National Restaurant Association
Publisher: Prentice Hall
ISBN: 9780132550796
Category : Business & Economics
Languages : en
Pages :
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Book Description
0132550792 / 9780132550796 Foundations of Restaurant Management & Culinary Arts: Level 1 and 2, 1/e Package consists of: 0131380222 / 9780131380226 Foundations of Restaurant Management & Culinary Arts: Level 2 013801938X / 9780138019389 Foundations of Restaurant Management & Culinary Arts: Level 1
