000			02269cam a2200361 i 4500
001			bcotR000125
005			20210215102147.0
006			m u
007			cr cn ---uuuuu
008			150916s2014 bcc o 000 0 eng d
035			_a(OCoLC)936347597
037			_bBCOpenCampus _cCostFree _fFormOnline _gAccessOpen
040			_aBNM _beng _erda _cCaBNM _dCaBSKC
050		4	_aTX773 _bB75 2014
245	0	0	_aModern pastry and plated dessert techniques / _cdeveloped 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	_bBCcampus, BC Open Textbook Project,
300			_a1 online resource (50 pages)
500			_aThis work is licensed under the Creative Commons Attribution-NonCommercial-ShareAlike License.
500			_aThis bibliographic record is available under the Creative Commons CC0 "No Rights Reserved" license.
520			_a"Modern Pastry and Plated Dessert Techniques 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 there for can be used to support a wide variety of programs that offer training in food service skills."--BC Campus website.
588			_aDescription based on online resource; title from pdf title page (viewed on January 7, 2016).
650		0	_aPastry _vTextbooks.
650		0	_aDesserts _vTextbooks.
655		0	_aElectronic books.
710	2		_aBritish Columbia Cook Articulation Committee, _eissuing body
710	2		_aBC Open Textbook Project, _edistributor
710	2		_aBCcampus.
856	4	0	_3BC Open Textbook Project _uhttps://open.bccampus.ca/find-open-textbooks/?uuid=085e3447-fba6-4254-8c6b-394ca36d2fd7
856	4	0	_3BC Open Textbook Project PDF version _uhttp://solr.bccampus.ca:8001/bcc/items/085e3447-fba6-4254-8c6b-394ca36d2fd7/1/?attachment.uuid=92b3304f-8f56-49b9-afb0-f5b6635539d1
999			_c28272 _d28272