MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02456cam a2200337 i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
bcotR000138 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
|---|
| fixed length control field |
m u |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
cr cn ---uuuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
150916s2014 bcc o 000 0 eng d |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)932589181 |
| 037 ## - SOURCE OF ACQUISITION |
|---|
| Source of stock number/acquisition |
BCOpenCampus |
| Terms of availability |
CostFree |
| Form of issue |
FormOnline |
| Additional format characteristics |
AccessOpen |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
BNM |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
CaBNM |
| Modifying agency |
CaBSKC |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX773 |
| Item number |
B75 2014 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Understanding ingredients for the Canadian baker / |
| Statement of responsibility, etc. |
developed collaboratively on behalf of the BC Provincial Cook Articulation Committee and go2HR; developing, editing and reviewing by Wendy Anderson, Selkirk College [and 29 others]. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Name of producer, publisher, distributor, manufacturer |
BCcampus, BC Open Textbook Project, |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 online resource (167 pages) |
| 500 ## - GENERAL NOTE |
|---|
| General note |
This work is licensed under the Creative Commons Attribution-NonCommercial-ShareAlike License. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
This bibliographic record is available under the Creative Commons CC0 "No Rights Reserved" license. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours are produced, graded and processed in Canada. Understanding Ingredients for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia's food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills"--BC Campus website. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Description based on online resource; title from pdf title page (viewed on January 7, 2016). |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking |
| Form subdivision |
Textbooks. |
| 655 #0 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Electronic books. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
British Columbia Cook Articulation Committee, |
| Relator term |
issuing body |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
BC Open Textbook Project, |
| Relator term |
distributor. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
BCcampus. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
BC Open Textbook Project |
| Uniform Resource Identifier |
<a href="https://open.bccampus.ca/find-open-textbooks/?uuid=168f1166-adcd-4498-b9a1-950ae74281d7">https://open.bccampus.ca/find-open-textbooks/?uuid=168f1166-adcd-4498-b9a1-950ae74281d7</a> |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
BC Open Textbook Project PDF version |
| Uniform Resource Identifier |
<a href="http://solr.bccampus.ca:8001/bcc/items/168f1166-adcd-4498-b9a1-950ae74281d7/1/?attachment.uuid=5ff1b17b-6232-41ba-ac4a-5b750199eb61">http://solr.bccampus.ca:8001/bcc/items/168f1166-adcd-4498-b9a1-950ae74281d7/1/?attachment.uuid=5ff1b17b-6232-41ba-ac4a-5b750199eb61</a> |
