Professional Chef Level 2 Diploma / Edition 2

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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!

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Editorial Reviews

From the Publisher
Is the definitive guide to modern cookery [and] fundamental in the training & development of the modern professional chef" - Emmett McCourt, Chef/Lecturer, Coordinator NVQ Level 2 Professional Cookery, The School Of Hospitality, North West Regional College, Derry Northern Ireland

A great resource for chefs starting out in the industry with recipes that develop skills and understanding to prepare people for the professional kitchen - Steve Thorpe, FIH Head of Hotel School CCN

Professional Chef Level 2 - A great companion to any student studying at Level 2, helpful information, contemporary recipes, easy to use and a practical guide - Kevin Fairlie, Section Leader, Hospitality, Barry College

'The culinary techniques within the Professional Chef Level 2 Diploma textbook are well described and the colour pictures are very attractive and of excellent quality. It is also a good idea to have the test questions at the end of each chapter - Shyam Patiar, Llandrillo College, North Wales

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Product Details

  • ISBN-13: 9781408039090
  • Publisher: Cengage Learning EMEA Higher Education
  • Publication date: 6/8/2011
  • Edition description: New Edition
  • Edition number: 2
  • Pages: 656
  • Product dimensions: 8.60 (w) x 10.70 (h) x 1.00 (d)

Meet the Author

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.

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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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