Professional Chef Level 2 Diploma
2nd Edition
Published on 8. June 2011
Book
Paperback/Softback
608 pages
978-1-4080-3909-0 (ISBN)
Description
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!
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!
Reviews / Votes
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 IndexMore details
Edition
2nd edition
Language
English
Place of publication
London
United Kingdom
Target group
College/higher education
Dimensions
Height: 275 mm
Width: 218 mm
Thickness: 27 mm
Weight
1778 gr
ISBN-13
978-1-4080-3909-0 (9781408039090)
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
Persons
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.
Content
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
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