Professional Chef Level 1 Diploma, 2nd edition follows on from the extremely well received 1st edition and ensures learners have the foundation of theoretical and practical knowledge they need to start a successful career. This edition provides clear mapping to Level 1 VRQ units on the revised QCF while maintaining a clear, easy to follow style and the popular pedagogical features such as 'Chefs Tips', Health & Safety and 'Quality Points'. Building on the previous edition, this textbook boasts updated images and recipes, expanded information on careers and the catering industry, extended glossary and much more! 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!
|Publisher:||Cengage Learning EMEA Higher Education|
|Edition description:||New Edition|
|Product dimensions:||7.44(w) x 9.69(h) x 0.79(d)|
About the Author
Neil Rippington has worked in hospitality education for 12 years as a Chef Lecturer, Quality Manager and Curriculum Manager. He is currently Head of the Centre for Hospitality and Food Studies at the Colchester Institute (CoVE) of which Gary Rhodes is the Patron.
Table of Contents
Ch1:Unit 101 Introduction to the catering and Hospitality industry Ch2: Unit 202 Food safety in catering Ch3: Unit 103 Health and Safety awareness for catering and hospitality Ch4: Unit 104 Introduction to healthier foods and special diets Ch5: Unit 105 Introduction to kitchen equipment Ch6: Unit 106 Introduction to personal workplace skills Ch7: Unit 107 Prepare and cook food by boiling, poaching and steaming Ch8: Unit 108 Prepare and cook food by stewing and braising Ch9: Unit 109 Prepare and cook food by baking, roasting and grilling Ch10: Unit 110 Prepare and cook food by deep frying and shallow frying Ch11: Unit 111 Regeneration of pre-prepared food Ch12: Unit 112 Cold food preparation Appendix 1: Areas where hazards might occur Appendix 2: Beef cuts checklist Glossary Recipe index Index