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Cocina Comercial e Internacional

Curso C101 al C108

• Professional Cooking 9th Edition

• Wayne Gisslen

• ISBN: 978-1-119-62658-9

Curso C101

• ServSafe Coursebook 7th Edition

• National Restaurant Association

• ISBN-13: 978-0134764238

Curso C101

• Nutrition for Foodservice and Culinary Professionals, 9th Edition

• Karen E. Drummond

• ISBN: 978-1-119-19518-4

Curso C102

• Fundamentals of Menu Planning 3rd Edition

• Paul J. McVety

• ISBN: 978-0-470-07267-7

Curso C109

• Design and Equipment for Restaurants and Foodservice, 4th Edition

• Chris Thomas

• ISBN: 978-1-118-29774-2

Curso C109

• Restaurant Concepts, Management, and Operations 8th Edition

• John R. Walker

• ISBN: 978-1-119-32610-6

 

Repostería

Cursos R101 - R108

• Professional Baking 8th Edition

• Wayne Gisslen

• ISBN: 978-1-119-14844-9

Curso R101

• ServSafe Coursebook 7th Edition

• National Restaurant Association

• ISBN: 978-0134764238

Curso R101

• Nutrition for Foodservice and Culinary Professionals, 9th Edition

• Karen E. Drummond

• ISBN: 978-1-119-19518-4

Cursos R103 - R108

• Grand Finales: The Art of the Plated Dessert

• Tish Boyle

• ISBN: 978-0-471-28769-8

Curso R109

• How to Open a Financially Successful Bakery

• Sharon L. Fullen

• ISBN: 0-910627-33-9

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Decoración de Bizcochos

Cursos D101 - D105

• Professional Cake Decorating 2nd Edition

• Toba M. Garrett

• ISBN: 978-0-470-38009-3

Curso D106

• Wedding Cake Art and Design

• Toba M. Garrett

• ISBN: 978-0-470-38133-5

Cursos D101 - D106

• Professional Baking 7th Edition

• Wayne Gisslen

• ISBN: 978-1-119-19532-0​

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Bartending

Cursos B101 - B106

• The Bar and Beverage Book, 5th Edition

• Costas Katsigris

• ISBN-13: 978-0470248454

Curso B103

• Exploring Wine, Completely Revised 3rd Edition

• Steven Kolpan, CIA

• ISBN: 978-0-471-77063-3

Cursos B104 - B105

• The Ultimate Bar Book

• Mittie Hellmich

• ISBN 0-8118-4351-3

Curso B106

• The Right Mix: Managing for Profit in Bar

• NRA Educational Foundation

• ISBN: 978-0-471-41313-4