Patisserie & baking foundations : (Record no. 26790)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00997cam a2200289 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | vtls003233851 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200226103720.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 120710s2012 nyua 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781439057179 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] | |
| Level of rules in bibliographic description | 201809071417 |
| Level of effort used to assign nonsubject heading access points | VLOAD |
| Level of effort used to assign subject headings | 201605311747 |
| Level of effort used to assign classification | shuhada |
| Level of effort used to assign subject headings | 201208170953 |
| Level of effort used to assign classification | pushpa |
| -- | 201207101119 |
| -- | malathy |
| 040 ## - CATALOGING SOURCE | |
| Description conventions | rda |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.865 |
| Item number | PAT 2012 |
| 245 00 - TITLE STATEMENT | |
| Title | Patisserie & baking foundations : |
| Remainder of title | classic recipes / |
| Statement of responsibility, etc. | The Chefs of Le Cordon Bleu. |
| 246 1# - VARYING FORM OF TITLE | |
| Display text | At head of title: |
| Title proper/short title | Le Cordon Bleu |
| 246 3# - VARYING FORM OF TITLE | |
| Title proper/short title | Patisserie and baking foundations |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Clifton Park, New York : |
| Name of producer, publisher, distributor, manufacturer | Delmar/Cengage Learning, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2012. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | vii, 362 pages : |
| Other physical details | colour illustrations ; |
| Dimensions | 28 cm |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | unmediated |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | volume |
| Source | rdacarrier |
| 500 ## - GENERAL NOTE | |
| General note | Includes index. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking, French. |
| 9 (RLIN) | 11782 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Baking. |
| 9 (RLIN) | 14134 |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Cordon Bleu Cookery School. |
| 9 (RLIN) | 62780 |
| 920 ## - Programme | |
| Programme | SHT : 185812 |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Total Checkouts | Barcode | Date last seen | Date last checked out | Copy number | Uniform Resource Identifier | Koha item type | Public note |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Taylor's Library-TU | Taylor's Library-TU | 09/08/2012 | 42 | 5000134277 | 18/03/2024 | 06/03/2024 | 1 | Floor 4, Shelf 21 , Side 1, TierNo 1, BayNo 8 | Main Collection | SCAFS,30003,03,GR | TCIxx,30003,03,RA |