Chocolate decoration techniques with Ewald Notter (Record no. 138020)

000 -LEADER
fixed length control field 01750cgm a2200385 a 4500
001 - CONTROL NUMBER
control field vtls003219029
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200226114800.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field vd cvaizu
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110624p20072006nyu061 s00 vleng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781583153338 (DVD)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1583153330 (DVD)
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201111021500
Level of effort used to assign nonsubject heading access points pushpa
Level of effort used to assign subject headings 201111021422
Level of effort used to assign classification pushpa
-- 201106241101
-- wilmina
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.6374
Item number CHO 2007
245 00 - TITLE STATEMENT
Title Chocolate decoration techniques with Ewald Notter
Medium [videorecording] /
Statement of responsibility, etc. produced by the Food & Beverage Institute ; The Culinary Institiute of America ; The Notter School of Pastry Arts.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. [Hyde Park, N.Y.] :
Name of publisher, distributor, etc. Culinary Institute of America [distr.] :
-- Food & Beverage Institute,
Date of publication, distribution, etc. c2007.
300 ## - PHYSICAL DESCRIPTION
Extent 1 videodisc (61 min.) :
Other physical details sd., col. ;
Dimensions 4 3/4 in.
490 0# - SERIES STATEMENT
Series statement ProChef training materials
500 ## - GENERAL NOTE
General note Originally produced c2006.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Chocolate decoration techniques (37 min.) -- Advanced chocolate decoration techniques (24 min.)
508 ## - CREATION/PRODUCTION CREDITS NOTE
Creation/production credits note Writer/producers, Philip Miller and Joanne A. Meyer ; director, Philip Miller.
511 1# - PARTICIPANT OR PERFORMER NOTE
Participant or performer note Host/instructor, Ewald Notter.
520 ## - SUMMARY, ETC.
Summary, etc. Explains how chocolate is manufactured and tempered. Demonstrates the basics of spraying and cutting out shapes, and using molds and transfer sheets.
538 ## - SYSTEM DETAILS NOTE
System details note DVD.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking (Chocolate)
9 (RLIN) 45659
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Chocolate.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Miller, Philip.
9 (RLIN) 53227
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Notter, Ewald,
Dates associated with a name 1955-
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Meyer, Joanne A.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Food and Beverage Institute (Culinary Institute of America)
9 (RLIN) 14051
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Culinary Institute of America.
9 (RLIN) 11939
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Notter School of Pastry Arts
740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE
Uncontrolled related/analytical title Advanced chocolate decoration techniques
920 ## - Programme
Programme AVLS : 165895
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 138020
Koha biblioitemnumber 138020
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Total Checkouts Barcode Date last seen Date last checked out Copy number Koha item type Public note
          Taylor's Library-TU Taylor's Library-TU 2011-09-06 1 1000525520 2019-12-05 2012-06-28 1 Media Resources AVLSx,AVLSx,02,GR