Culinary Arts 1 COURSE SYLLABUS
Students will be provided a student activity book which accompanies the text book. On Cooking: Techniques From Expert Chefs, Trade Version (4th Edition) Sarah Labensky and Alan Hause, Prentice Hall, 2006. ServSafe: Essentials, by Educational Foundation, 5th Edition. National Restaurant Association Educational Foundation, 2008. Materials ................
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