The Professional Chef
Author:   The Culinary Institute of America (CIA)
Publisher:   John Wiley & Sons Inc
Edition:   9th edition
ISBN:  

9780470421352


Pages:   1232
Publication Date:   30 September 2011
Replaced By:   9781119490951
Format:   Hardback
Availability:   Available To Order   Availability explained
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The Professional Chef


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Author:   The Culinary Institute of America (CIA)
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Edition:   9th edition
Dimensions:   Width: 22.40cm , Height: 5.80cm , Length: 27.90cm
Weight:   3.493kg
ISBN:  

9780470421352


ISBN 10:   0470421355
Pages:   1232
Publication Date:   30 September 2011
Audience:   College/higher education ,  Tertiary & Higher Education
Replaced By:   9781119490951
Format:   Hardback
Publisher's Status:   Active
Availability:   Available To Order   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

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Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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