01507nam a2200397 c 4500001001300000005001500013007000300028008004100031020003400072049002800106052002100134056001700155082001600172245018500188260003900373300003900412500005600451504002900507650004700536650006600583700002700649700002200676700002200698700005600720700005600776700002200832880003400854880004000888880002900928880003000957880002700987880002601014880002701040880003101067950001101098KMO20194915920211203154745ta191014s2019 ulka 000 kor  a9791189959081g93590:c\300000 lEM7426021lEM7426022c201a594.53077b19-11 a594.530772601a641.594223006880-01a기초 서양조리 :bNCS 교육과정 기반 :b양식조리기능사 실기문제 수록 /d저자: 노영선,e김헌철,e임동진,e송수익,e손선익,e박병석 6880-02a서울 :b훈민사,c2019 a330 p. :b천연색삽화 ;c28 cm aNCS는 "National Competency Standards"의 약어임 a참고문헌: p. 328-330 8a서양 요리[西洋料理]0KSH1998036534 8a양식 조리 기능사[洋食調理技能士]0KSH20060067401 6880-03a노영선4aut1 6880-04a김헌철1 6880-05a임동진1 6880-06a송수익,g宋琇翼,d1961-0KAC2012114001 6880-07a손선익,g孫仙翼,d1968-0KAC2012022301 6880-08a박병석006245-01/(BaGicho seoyang jori 6260-02/(BaSeoul :bHunminsa,c20191 6700-03/(BaNo, Yeongseon1 6700-04/(BaGim, Heoncheol1 6700-05/(BaIm, Dongjin1 6700-06/(BaSong, Suik1 6700-07/(BaSon, Seonik1 6700-08/(BaBak, Byeongseok0 b\30000