Professional Chef Level 2 Diploma, 2nd Edition
$184.03
- Paperback
608 pages
- Release Date
8 June 2011
Summary
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…
Book Details
| ISBN-13: | 9781408039090 |
|---|---|
| ISBN-10: | 1408039095 |
| Author: | Gary Hunter, Terry Tinton |
| Publisher: | Cengage Learning Emea |
| Imprint: | Cengage Learning Vocational |
| Format: | Paperback |
| Number of Pages: | 608 |
| Edition: | 2nd |
| Release Date: | 8 June 2011 |
| Weight: | 1.77kg |
| Dimensions: | 31mm x 214mm x 275mm |
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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
About The Author
Gary Hunter
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.
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