| 000 -LEADER |
|---|
| fixed length control field |
01593cmm a2200313 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003225421 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200226115034.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
co cga |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
111102q2004 xx 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1583153268 (CD-ROM) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| -- |
201111021636 |
| -- |
pushpa |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5 |
| Item number |
CUL 2004 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Culinary knives |
| Medium |
[electronic resource] / |
| Statement of responsibility, etc. |
Food & Beverage Institute ; The Culinary Institute of America. |
| 246 1# - VARYING FORM OF TITLE |
|---|
| Display text |
At head of title: |
| Title proper/short title |
Culinary Institute of America's Food & Beverage Institute Lesson plan toolkits |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
[S.l.] : |
| Name of publisher, distributor, etc. |
Culinary Institute of America, |
| Date of publication, distribution, etc. |
[2004?] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 CD-ROM : |
| Other physical details |
col. ill. ; |
| Dimensions |
4 3/4 in. |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Educator lesson plans ; |
| Volume/sequential designation |
Series 3 |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Lesson plan toolkits / Culinary Institute of America, Food & Beverage Institute |
| 500 ## - GENERAL NOTE |
|---|
| General note |
"This Lesson Plan Toolkit provides lectures, testing, along with group exercises. These educational materials are designed to help culinary educators and employers teach their students and employees the importance of ..."--Introd. to each lesson. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Knife knowledge -- Knife skills -- Fabrication. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
A series of lesson plans in PDF format. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Knives. |
| 9 (RLIN) |
12135 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Meat cutting. |
| 9 (RLIN) |
16724 |
| 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 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Lesson plan toolkits (Food and Beverage Institute (Culinary Institute of America)) |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Educator lesson plans (Food and Beverage Institute (Culinary Institute of America)) ; |
| Volume/sequential designation |
Series 3. |
| 920 ## - Programme |
|---|
| Programme |
AVLS : 165900 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
142260 |
| Koha biblioitemnumber |
142260 |
