Professional Chef Level 2 Diploma / Edition 2

Professional Chef Level 2 Diploma / Edition 2

by Gary Hunter
     
 

ISBN-10: 1408039095

ISBN-13: 9781408039090

Pub. Date: 06/08/2011

Publisher: Cengage Learning EMEA Higher Education

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

Overview

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!

Product Details

ISBN-13:
9781408039090
Publisher:
Cengage Learning EMEA Higher Education
Publication date:
06/08/2011
Edition description:
New Edition
Pages:
656
Product dimensions:
8.60(w) x 10.70(h) x 1.00(d)

Table of Contents

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?

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