Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important.


Format Häftad Omfång 528 sidor Språk Engelska Förlag John Wiley & Sons Inc Utgivningsdatum 2010-11-05 ISBN 9780470392676