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Topic
Cookbooks
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American Sign Language
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British Columbia
(26)
Okanagan Valley (B.C.)
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Grinder, Paul
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(2)
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(1)
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(1)
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Professional cook
(20)
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1
Human resources development : learning guide line L level II and III
Book
Call number:
TX 669 C2 P752 2001 GD. L
Publisher:
Victoria, B.C. : Ministry of Advanced Education, Training and Technology, c2001.
ISBN:
0771915470 (line L/level II-III)
Edition:
[Rev. 2001]
Phys. Desc.:
141 p. : ill. ; 28 cm.
Location
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Call Number
Status
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P752 2001 GD. L
Status
Available
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P752 2001 GD. L
Status
Available
Location
Downtown Library
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Stacks
Call Number
TX 669 C2 P752 2001 GD. L
Status
Available
3 of 3 copies available at Vancouver Community College.
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2
Health care/cook-chill : learning guide line K level II and level III
Book
Call number:
TX 669 C2 P752 2001 GD. K
Publisher:
Victoria, B.C. : Ministry of Advanced Education, Training and Technology, c2001.
ISBN:
0771915462 (line K/level II-III)
Edition:
[Rev. 2001]
Phys. Desc.:
82 p. : ill. ; 28 cm.
Location
Shelving Location
Call Number
Status
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P752 2001 GD. K
Status
Available
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P752 2001 GD. K
Status
Available
Location
Downtown Library
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Stacks
Call Number
TX 669 C2 P752 2001 GD. K
Status
Available
3 of 3 copies available at Vancouver Community College.
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3
Baking and dessert : learning guide line G level I
Book
Call number:
TX 669 C2 P75 2001 GD. G
Publisher:
Victoria, B.C. : Ministry of Advanced Education, Training and Technology, 2001.
ISBN:
0771915322 (line G/level I)
Phys. Desc.:
50 p. : ill. ; 28 cm.
Location
Shelving Location
Call Number
Status
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. G
Status
Available
Location
Downtown Library
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Stacks
Call Number
TX 669 C2 P75 2001 GD. G
Status
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2 of 2 copies available at Vancouver Community College.
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4
Vegetable and starch cookery : learning guide line A level I
Book
Call number:
TX 669 C2 P75 2001 GD. A
Publisher:
Victoria, B.C. : Ministry of Advanced Education, Training and Technology, c2001.
ISBN:
0771915268 (line A/lev.I)
Edition:
[Rev. 2001]
Phys. Desc.:
46 p. : ill. ; 28 cm.
Location
Shelving Location
Call Number
Status
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. A
Status
Available
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. A
Status
Available
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. A
Status
Available
3 of 3 copies available at Vancouver Community College.
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5
Meat and poultry cookery : learning guide line B level I
Book
Call number:
TX 669 C2 P75 2001 GD. B
Publisher:
Victoria, B.C. : Ministry of Advanced Education, Training and Technology, c2001.
ISBN:
0771915276 (line B/lev.I)
Edition:
[Rev. 2001]
Phys. Desc.:
50 p. : ill. ; 28 cm.
Location
Shelving Location
Call Number
Status
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. B
Status
Available
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. B
Status
Available
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. B
Status
Available
3 of 3 copies available at Vancouver Community College.
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6
Seafood cookery : learning guide line C level I
Book
Call number:
TX 669 C2 P75 2001 GD. C
Publisher:
Victoria, B.C. : Ministry of Advanced Education, Training and Technology, c2001.
ISBN:
0771915284 (line C/level I)
Edition:
[Rev. 2001]
Phys. Desc.:
22 p. : ill. ; 28 cm.
Location
Shelving Location
Call Number
Status
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. C
Status
Available
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. C
Status
Available
2 of 2 copies available at Vancouver Community College.
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7
Stocks, soups and sauces : learning guide line D level I
Book
Call number:
TX 669 C2 P75 2001 GD. D
Publisher:
Victoria, B.C. : Ministry of Advanced Education, Training and Technology, c2001.
ISBN:
0771915292 (line D/level I)
Edition:
[Rev. 2001]
Phys. Desc.:
52 p. : ill. ; 28 cm.
Location
Shelving Location
Call Number
Status
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. D
Status
Available
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. D
Status
Available
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. D
Status
Checked out
2 of 3 copies available at Vancouver Community College.
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8
Meat, poultry and seafood cutting and processing : learning guide line E level I
Book
Call number:
TX 669 C2 P75 2001 GD. E
Publisher:
Victoria, B.C. : Ministry of Advanced Education, Training and Technology, c2001.
ISBN:
0771915306 (line E/level I)
Edition:
[Rev. 2001]
Phys. Desc.:
60 p. : ill. ; 28 cm.
Location
Shelving Location
Call Number
Status
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. E
Status
Available
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. E
Status
Available
2 of 2 copies available at Vancouver Community College.
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9
Cold kitchen : learning guide line F level I
Book
Call number:
TX 669 C2 P75 2001 GD. F
Publisher:
Victoria, B.C. : Ministry of Advanced Education, Training and Technology, c2001.
ISBN:
0771915314 (line F/level I)
Edition:
[Rev. 2001]
Phys. Desc.:
48 p. : ill. ; 28 cm.
Location
Shelving Location
Call Number
Status
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. F
Status
Available
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. F
Status
Available
2 of 2 copies available at Vancouver Community College.
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10
Basic food service and kitchen management : learning guide line H level I
Book
Call number:
TX 669 C2 P75 2001 GD. H
Publisher:
Victoria, B.C. : Ministry of Advanced Education, Training and Technology, c2001.
ISBN:
0771915330 (line H/level I)
Edition:
[Rev. 2001]
Phys. Desc.:
86 p. : ill. ; 28 cm.
Location
Shelving Location
Call Number
Status
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. H
Status
Available
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. H
Status
Available
Location
Downtown Library
Shelving Location
Stacks
Call Number
TX 669 C2 P75 2001 GD. H
Status
Checked out
2 of 3 copies available at Vancouver Community College.
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Search Results Facets
Search Results List
Topic
Cookbooks
(20)
Cooks
(20)
Training of
(20)
Education
(5)
American Sign Language
(4)
More
Place
British Columbia
(26)
Okanagan Valley (B.C.)
(1)
Author
Grinder, Paul
(2)
Tenta, Leslie.
(2)
Battell, Evelyn.
(1)
Chambers, Ruth.
(1)
Cooke, Virginia.
(1)
More
Series
Professional cook
(20)
Adult basic education
(5)
Interpreting in a medical setting ; 2
(1)
Interpreting in a medical setting ; 4
(1)
Interpreting in a medical setting ; no. 1
(1)
More
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