{"product_id":"advanced-professional-chef-level-3-diploma-9781408064214","title":"Advanced Professional Chef Level 3 Diploma","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eAdvanced Professional Chef Level 3 Diploma, 2e is for chefs who want to reach the top. Written to provide complete coverage of both NVQ and VRQ Level 3 qualifications, this fully revised new edition will help learners perfect the superior skills needed to excel in today's challenging kitchens.Advanced Professional Chef is packed full of recipes covering a comprehensive selection of exciting and challenging dishes, inspired by modern, classical and international techniques.With a focus on developing professional culinary knowledge, the book provides step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques alongside clear explanations of all the underpinning theory for assessments.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e1. Supervisory skills in the hospitality industry 2. Principles of supervising food safety in catering 3. Practical gastronomy 4. Cold larder and farinaceous 5. Advanced soups, sauces and dressings 6. Vegetables and vegetarian dishes 7. Meat dishes 8. Poultry and game dishes 9. Fish and shellfish 10. Pastry and patisserie 11. Dough and fermented products 12. Hot, cold and frozen desserts 13. Cakes, sponges and petit fours 14. Chocolate products and decorative items 15. Sugar and marzipan based products and decor 16. Food product development and sous-vide concepts 17. Healthier dishes\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e1. Supervisory skills in the hospitality industry  2. Principles of supervising food safety in catering 3. Practical gastronomy 4. Cold larder and farinaceous 5. Advanced soups, sauces and dressings 6. Vegetables and vegetarian dishes 7. Meat dishes 8. Poultry and game dishes  9. Fish and shellfish 10. Pastry and patisserie 11. Dough and fermented products 12. Hot, cold and frozen desserts 13. Cakes, sponges and petit fours 14. Chocolate products and decorative items  15. Sugar and marzipan based products and d��cor 16. Food product development and sous-vide concepts 17. Healthier dishes","brand":"Book Curl","offers":[{"title":"Default Title","offer_id":51019797856599,"sku":"9781408064214","price":41.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781408064214.jpg?v=1750781290","url":"https:\/\/bookcurl.com\/products\/advanced-professional-chef-level-3-diploma-9781408064214","provider":"Book Curl","version":"1.0","type":"link"}