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

Practical Cookery for the Level 2 Technical Certificate in Professional Cookery

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£34.00

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Usually despatched within 4 days
Paperback / softback by Professor David Foskett , Neil Rippington

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Short Description:

Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment,... Read more

    Publisher: Hodder Education
    Publication Date: 30/06/2017
    ISBN13: 9781510401846, 978-1510401846
    ISBN10: 1510401849

    Number of Pages: 336

    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

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