Bread and pastry production / (Record no. 18049)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 01354nam a2200289Ia 4500 |
| 001 - CONTROL NUMBER | |
| control field | 299149 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | 0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20210120101706.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 080114s2015 miua b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9786214090075 |
| 040 ## - CATALOGING SOURCE | |
| Description conventions | rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 769 |
| Item number | .P882 2015 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Prades, Corazon Barateta. |
| 9 (RLIN) | 46932 |
| 245 #0 - TITLE STATEMENT | |
| Title | Bread and pastry production / |
| Statement of responsibility, etc. | Corazon Barateta-Prades. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Mandaluyong City : |
| Name of producer, publisher, distributor, manufacturer | Books atbp. Publishing, |
| Date of production, publication, distribution, manufacture, or copyright notice | [2015];copyright 2015 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xx, 120 pages : |
| Other physical details | illustrations |
| Dimensions | 22 cm. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Source | rdacontent |
| 338 ## - CARRIER TYPE | |
| Carrier type term | volume |
| Source | rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This learning material contains activities to complete the 105 hours in CORE Competency consists of five units which are as follows: prepare and produce bakery products; prepare and produce pastry products; prepare and present gateaux, tortes, and cakes; prepare and display petit fours; and, present dessert. These cover the knowledge, skills, and attitude required for a Bread and Pastry Production NC II. The 36 hours for Basic and Common Competency is not included in the module. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Baked products. |
| 9 (RLIN) | 17707 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Baking. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Bread. |
| 9 (RLIN) | 17705 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Pastry. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Filipiniana |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Inventory number | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Aklatang Emilio Aguinaldo-Information Resource Center | Aklatang Emilio Aguinaldo-Information Resource Center | Filipiniana | 01/18/2016 | FUND:CTHM SY 15-16 | FIL 015215 | TX 769 .P882 2015 | 3AEA2015003511 | 01/20/2021 | 01/20/2021 | Filipiniana |
