| Record ID | marc_nuls/NULS_PHC_180925.mrc:269390848:1308 |
| Source | marc_nuls |
| Download Link | /show-records/marc_nuls/NULS_PHC_180925.mrc:269390848:1308?format=raw |
LEADER: 01308ngm 2200373Ka 4500
001 9920937420001661
005 20150423132418.0
007 vd cvaizq
008 070828s2007 xxu015 vleng d
020 $a1571754431
020 $a9781571754431
028 42 $a3452$bLearning ZoneXpress
035 $a(CSdNU)u304619-01national_inst
035 $a(OCoLC)166353145
035 $a(OCoLC)166353145
040 $aTEFMT$cTEFMT
049 $aCNUM
099 $aDV2183
245 00 $aConfessions of chefs and a restaurateur$h[videorecording] /$cproduced by Chris Jones & Associates.
250 $aFullscreen ed.
260 $aOwatonna, MN :$bLearning ZoneXpress,$c2007.
300 $a1 videodisc (15 min.) :$bsd., col. ;$c4 3/4 in.
520 $aLearn the ropes of being a chef from the chef/instructors at Le Cordon Blue College of Culinary Arts.
521 $aGrade 6 - adults.
538 $aDVD-R.
546 $aClosed-captioned.
650 0 $aRestaurateurs.
650 0 $aCooks$xVocational guidance.
650 0 $aFood service$xVocational guidance.
650 0 $aCookery$xVocational guidance.
655 0 $aVideo recordings for the hearing impaired.
710 2 $aLearning Zone Express (Firm)
994 $aC0$bCNU
999 $aDV 2183$wALPHANUM$c1$i31786102494579$lAV$mNULS$rN$sY$tDVD$u10/1/2007