Practical Cookery for the Level 2 Technical Certificate in Professional Cookery
Published on 17. July 2017
328 pages
978-1-5104-0130-3 (ISBN)
Description
Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and skills demanded by the new specification.
- Prepares students for both the practical synoptic assignment and the external written exam with practice questions and highly illustrated step-by-step breakdowns of key techniques
- Includes classic dishes as well as the latest methods used in real Michelin-starred kitchens
- Fully up-to-date information on health and safety practice and nutritional data
- Includes professional tips on preparation and presentation
- Includes creative ways to vary dishes, including cheaper alternatives to more expensive ingredients
- Prepares students for both the practical synoptic assignment and the external written exam with practice questions and highly illustrated step-by-step breakdowns of key techniques
- Includes classic dishes as well as the latest methods used in real Michelin-starred kitchens
- Fully up-to-date information on health and safety practice and nutritional data
- Includes professional tips on preparation and presentation
- Includes creative ways to vary dishes, including cheaper alternatives to more expensive ingredients
More details
Edition
Digital original
Language
English
Place of publication
United Kingdom
Publishing group
Hachette Learning
Target group
Adult education
Interest Age: From 16 to 19 years
Edition type
Digital original
File size
55,04 MB
ISBN-13
978-1-5104-0130-3 (9781510401303)
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
Additional editions
David Foskett | Neil Rippington | Steve Thorpe
Practical Cookery for the Level 2 Technical Certificate in Professional Cookery
Book
06/2017
Hodder Education
€47.50
Shipment within 10-20 days
Persons
David Foskett is a hospitality consultant, advising on all aspects of hospitality education and training. He was formerly Head of School at the London School of Hospitality and Tourism, University of West London. Neil Rippington is Dean of the College of Food at University College Birmingham. Steve Thorpe is an experienced hospitality professional. He was formerly Head of the Hotel, Hair and Beauty School at City College Norwich. Patricia Paskins is a hospitality consultant, advising on hospitality education and training, with a focus on work-based hospitality training. She was formerly Work-Based Learning Coordinator at the London School of Hospitality and Tourism, University of West London.
