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Culinary Fed The American Culinary Federation

ISBN-10: 0132209950
ISBN-13:  9780132209953

Publisher:  Prentice Hall
Copyright:  2006
Format:  On-line Supplement
Published:  02/22/2006
Status: Live



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Description

Also available for download (in compressed and uncompressed formats) at the Companion Website: 

 

www.prenhall.com/acf

 

Contains:

 

o         Text and images for all 37 units of the book

o         Average chapter has 15-20 slides

o         Fully customizable

 



This product accompanies:
The American Culinary Federation,  Culinary Fundamentals



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This work is protected by local and international copyright laws and is provided solely for the use of instructors in teaching their courses and assessing student learning. Dissemination or sale of any part of this work (including on the World Wide Web) will destroy the integrity of the work and is not permitted. The work and materials from this site should never be made available to students except by instructors using the accompanying text in their classes. All recipients of this work are expected to abide by these restrictions and to honor the intended pedagogical purposes and the needs of other instructors who rely on these materials.

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PowerPoint Presentations (zip) (4.0MB)
Culinary Fundamentals, Units 1 - 6

PowerPoint Presentations (zip) (4.7MB)
Culinary Fundamentals, Units 7 - 12

PowerPoint Presentations (zip) (5.2MB)
Culinary Fundamentals, Units 13 - 18

PowerPoint Presentations (zip) (4.3MB)
Culinary Fundamentals, Units 19 - 24

PowerPoint Presentations (zip) (5.8MB)
Culinary Fundamentals, Units 25 - 29

PowerPoint Presentations (zip) (4.4MB)
Culinary Fundamentals, Units 30 - 33

PowerPoint Presentations (zip) (5.7MB)
Culinary Fundamentals, Units 34 - 37

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