Professional Chef Level 1 Diploma
2nd Edition
Will be published approx. on 20. May 2011
Book
Paperback/Softback
256 pages
978-1-4080-3908-3 (ISBN)
Description
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!
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!
Reviews / Votes
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 IndexMore details
Edition
International Edition
Language
English
Place of publication
London
United Kingdom
Target group
College/higher education
Dimensions
Height: 216 mm
Width: 276 mm
Thickness: 10 mm
Weight
658 gr
ISBN-13
978-1-4080-3908-3 (9781408039083)
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
Person
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.
Content
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
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