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Professional Chef Level 2 Diploma
Gary Hunter
€ 54.99
€ 52.77
FREE Delivery in Ireland
Description for Professional Chef Level 2 Diploma
Paperback. 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'. Num Pages: 608 pages, col. Illustrations, col. ports. BIC Classification: TTVC. Category: (U) Tertiary Education (US: College). Dimension: 275 x 218 x 27. Weight in Grams: 1804. 608 pages, col. Illustrations, col. ports. 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'. Cateogry: (U) Tertiary Education (US: College). BIC Classification: TTVC. Dimension: 275 x 218 x 27. Weight: 1834.
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 ... Read more
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 ... Read more
Product Details
Publisher
Cengage Learning
Number of pages
608
Format
Paperback
Publication date
2011
Condition
New
Weight
1808g
Number of Pages
608
Place of Publication
London, United Kingdom
ISBN
9781408039090
SKU
V9781408039090
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-4
About Gary Hunter
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 ... Read more
Reviews for Professional Chef Level 2 Diploma
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 ... Read more