| 000 -LEADER |
|---|
| fixed length control field |
01255nam a22002777a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CITU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20201026233931.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
201026b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9786214090075 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
CITU LRAC |
| Language of cataloging |
eng |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.815 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Preferred name for the person |
Prades, Corazon Barateta |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Bread and pastry production NC II : |
| Remainder of title |
a self learning module / |
| Statement of responsibility, etc |
Corazon Barateta Prades |
| 264 #1 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Mandaluyong City : |
| Name of publisher, distributor, etc |
Books Atbp. Publishing Corporation, |
| Date of publication, distribution, etc |
2015 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xx, 120 pages. : |
| Other physical details |
illustrations. |
| Dimensions |
22 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Include references: p119. |
| 505 ## - CONTENTS |
|---|
| Formatted contents note |
Foreword Acknowledgement Sample Session Plan Introduction Chapter 1 - History of Baking Chapter 2 - Job Opportunities in Baking Chapter 3 - Baking Ingredients Chapter 4 - Working with the Ingredients Chapter 5 - Prepare and Produce Bakery Product Chapter 6 - Prepare and Produce Pastry Products Chapter 7 - Prepare and Present Gateaux, Tortes, and Cakes Chapter 8 - Petit Fours Chapter 9 - Desserts References |
| 526 ## - STUDY PROGRAM INFORMATION NOTE |
|---|
| -- |
600-699 |
| -- |
641.815 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Bread. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Pastry. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Baked products. |
| 942 ## - ADDED ENTRY ELEMENTS |
|---|
| Source of classification or shelving scheme |
|
| Item type |
BOOK |