Practical Cookery for Level 2 VRQ
Published on 25. May 2012
Book
Paperback/Softback
608 pages
978-1-4441-7911-8 (ISBN)
Description
Trust the resources that have trained the very best chefs in the industry for 50 years to be the only things you need to support your training and development in your professional career. Practical Cookery for the Level 2 VRQ is structured exactly around the units and requirements of the Level 2 Diploma in Professional Cookery (the VRQ). The range and breadth of skills, techniques and recipes is unsurpassed: the recipes cover the latest techniques and methods used in a real, Michelin star kitchen, as well as the classic dishes that every chef should know. This edition now includes QR codes and web links so you can view videos of recipes and techniques on your smart phone, laptop or tablet. - Utilise an incredible range of over two hundred recipes designed to help you improve every technique - Learn on the go with easy-to-access videos - Be confident that you are progressing through your course with chapters mapped directly to qualification units This resource is supported by Booker Group PLC, the UK's leading food and drink wholesaler. Visit www.booker.co.uk for more information.
Reviews / Votes
Practical Cookery is an essential student textbook to learn the fundamentals of classical cookery. A book that many successful chefs have trained on and has proved its success over the last 50 years. Heston Blumenthal Practical Cookery will be the ultimate "must-have" buy for all cooks and young chefs alike. Michel Roux OBEMore details
Language
English
Place of publication
United Kingdom
Publishing group
Hachette Learning
Target group
Primary & secondary/elementary & high school
College/higher education
Dimensions
Height: 264 mm
Width: 196 mm
Thickness: 29 mm
Weight
1436 gr
ISBN-13
978-1-4441-7911-8 (9781444179118)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
David Foskett | Gary Farrelly | Ketharanathan Vasanthan
Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition
Book
04/2015
3rd Edition
Hodder Education
€63.33
Article is exhausted; no reprint
Persons
John Campbell runs John Campbell Restaurants and is an honorary professor at the University of West London. As Executive Head Chef at The Vineyard at Stockcross, his achievements included two Michelin stars. John opened Coworth Park in 2010 with the Dorchester Collection as Director of Food and Beverage, earning the fine dining restaurant a Michelin star in the first year of trading. Professor David Foskett MBE CMA FIH is Head of School at the London School of Hospitality and Tourism at the University of West London. Neil Rippington is Dean of the College of Food at University College Birmingham. He has received awards for his part in developing the City & Guilds Diplomas in Professional Cookery, and is a consultant and examiner for two major awarding bodies. Patricia Paskins MHCIMA is a Senior Hospitality Lecturer and a Work-Based Learning Tutor at the London School of Hospitality and Tourism at the University of West London.
Content
Investigate the catering and hospitality industry Food safety Health and safety in catering and hospitality Healthier foods and special diets Catering operations, costs and menu planning Applying workplace skills Methods of cookery Prepare and cook stocks, soups and sauces Prepare and cook fruits and vegetables Prepare and cook meat and offal Prepare and cook poultry Prepare and cook fish and shellfish Prepare and cook rice, pasta, grains and egg dishes Produce hot and cold desserts and puddings Produce paste products Produce biscuits, cake and sponge products Produce fermented dough products Appendix: Savouries, hors d'oeuvre and canapes Glossary