Modern pastry and plated dessert techniques [electronic resource] B.C. Cook Articulation Committee,
Material type: TextPublication details: Victoria, B.C : BCcampus, 2015ISBN:- 978-1-7753524-3-3
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
E-Resources | Main Library E-Resources | 641.865 M691 (Browse shelf(Opens below)) | Available | E003928 |
Browsing Main Library shelves, Shelving location: E-Resources Close shelf browser (Hides shelf browser)
641.82/2 V589 Mastering pasta : the art and practice of handmade pasta, gnocchi, and risotto / | 641.865 B482 The pie and pastry bible | 641.865 D944 Patisserie : master the art of French pastry | 641.865 M691 Modern pastry and plated dessert techniques | 641.8653 B534 Simple cakes : step by step to everyone's favourite cake recipes / | 641.8653 M889 How baking works: (and what to do when it doesn't) | 641.874 K19 The bar & beverage book |
Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia?s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills.
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