Professional Chef Level 2 Diploma
Cengage Learning EMEA (Verlag)
978-1-4080-3909-0 (ISBN)
Professional Chef Level 2 Diploma, 2nd edition is THE guide for learners looking to take their professional cookery skills to the next level!
With clear mapping to both the NVQ and VRQ syllabus, this is the most relevant and up-to-date level 2 Professional Cookery book on the market. New and updated recipes now include professional photographs of the finished dish to help you develop your presentation skills on the road to becoming a Professional Chef.
This comprehensive, easy-to use textbook combines theory and practice and provides a thorough introduction to all the skills and techniques required to work in a professional kitchen!
For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes!
Gary Hunter is Head of Culinary Arts at Westminster Kingsway College (CoVE). A qualified lecturer with 12 years' experience in teaching levels 1-4, he is also a leading Chef Patissier and Chocolatier, winning numerous gold medals. Terry Tinton is Course Coordinator for the Professional Chef Diploma at Westminster Kingsway College (CoVE). He has won many awards spanning a hugely successful career, which has so far included holding a senior position at the House of Commons and working extensively across Switzerland and Germany.
Acknowledgements
Foreword
A quick reference guide to the qualification
Introduction
About the book
1 The hospitality industry and your role as a chef
2 Health, safety and food hygiene in catering and hospitality
3 Cold food preparations, starters and salads
4 Stocks and sauces, soups
5 Pulses, grains, pasta and rice
6 Eggs
7 Fish and shellfish
8 Poultry
9 Game
10 Meat and offal
11 Vegetables, fruits and vegetable protein
12 Pastes, tarts and pastries
13 Breads and dough
14 Desserts
15 Cakes, biscuits and sponges
16 Healthy foods and special diets
Glossary
Recipe Index
General Index
| Erscheint lt. Verlag | 8.6.2011 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 216 x 276 mm |
| Gewicht | 1795 g |
| Themenwelt | Wirtschaft |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 1-4080-3909-5 / 1408039095 |
| ISBN-13 | 978-1-4080-3909-0 / 9781408039090 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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