Chocolate work & marzipan work : Advanced Certificate in Hospitality / [Ingo Schwarze].
Material type:
TextPublisher: South Australia : Regency College Hotel School, 1992Description: 1 volume (unpaged) ; 30 cmContent type: - text
- unmediated
- volume
- 1875501789
- 9781875501786
- Chocolate work and marzipan work
- Chocolate work
- Marzipan work
- TX767.C5 S38 1992
Contents:
Contents: Advanced Certificate in Hospitality, Patisserie Option: chocolate work. -- Advanced Certificate in Hospitality, Patisserie Option: marzipan work.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.853 SCH (Browse shelf(Opens below)) | 1 | Available | A282606B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.853 LER Stéphane Leroux : design techniques for chocolate / | 641.853 PAR A paradise of ideas = Ideen-paradies. | 641.853 RIC Sweets : a history of temptation / | 641.853 SCH Chocolate work & marzipan work : Advanced Certificate in Hospitality / | 641.853 SWI Swiss art in chocolate / | 641.853 WYB Chocolate decorations / | 641.853 WYB Fine chocolates great experience 3 : extending shelf life / |
Student handbook.
"Updated April 1992".
Spiral binding.
Includes bibliographical references.
Contents: Advanced Certificate in Hospitality, Patisserie Option: chocolate work. -- Advanced Certificate in Hospitality, Patisserie Option: marzipan work.
Machine converted from AACR2 source record.
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