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Professional Patisserie: For Levels 2, 3 and Professional Chefs
Neil Rippington
€ 51.13
€ 49.02
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Description for Professional Patisserie: For Levels 2, 3 and Professional Chefs
Paperback. Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef. Num Pages: 432 pages, Approx. 400 photos. BIC Classification: 4KVCS; 4KVCT; TTVC; WBVS. Category: (U) Tertiary Education (US: College); (UF) Further/Higher Education. Dimension: 276 x 214 x 20. Weight in Grams: 1204.
Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef.
Professional Patisserie, written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, includes everything needed to help develop industry-standard skills and knowledge, whether you are starting at Level 2, working towards Level 3, or looking to advance existing skills further.
- Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, ... Read more
Product Details
Publisher
Hodder Education United Kingdom
Number of pages
432
Format
Paperback
Publication date
2013
Condition
New
Number of Pages
432
Place of Publication
London, United Kingdom
ISBN
9781444196443
SKU
V9781444196443
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-99
About Neil Rippington
Mick Burke is Deputy Head of Department in Catering, Hospitality, Aviation and Tourism at Sheffield City College. He has decades of teaching experience and has won national competitions for patisserie work. Chris Barker is Curriculum Manager for Patisserie at the Centre for Hospitality and Food Studies, Colchester Institute. He has decades of teaching experience and was formerly a pastry chef ... Read more
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