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    GUIDE TO THE CULINARY INDUSTRY

    GUIDE TO THE CULINARY INDUSTRY

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    ISBN: 9788961832991 308ÂÊ 190 x 258 (§®)

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    KANG KYUNG JAE

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    Chapter 01 Introduction to the Culinary Industry
    Chapter 02 Career Guide and Essential Culinary Terms
    Chapter 03 Positive Attitude toward the Culinary Industry
    Chapter 04 New Phenomena and New Concepts
    Chapter 05 Using Herbs and Spices
    Chapter 06 The World's Healthiest Foods
    Chapter 07 Dedicatied to Lifelong Learning
    Chapter 08 Introduction to Korean Cuisine
    Chapter 09 Introduction to Chinese Cuisine
    Chapter 10 Introduction to Japanese Cuisine
    Chapter 11 Introduction to Western Cuisine
    Chapter 12 Introduction to Food Service Management
    Chapter 13 Introduction to Food Styling
    Chapter 14 Introduction to Wine
    Chapter 15 Introduction to Coffee

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