Practical Cookery Level 2: Diploma in Professional Cookery

Campbell, John

ISBN 10: 1444112260 / ISBN 13: 9781444112269

Editore: Hodder Education, 2010

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Most items will be dispatched the same or the next working day. A copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

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Dati bibliografici

• Titolo: Practical Cookery Level 2: Diploma in Professional Cookery
• Editore: Hodder Education
• Data di pubblicazione: 2010
• Lingua: Inglese
• ISBN 10: 1444112260
• ISBN 13: 9781444112269
• Rilegatura: Brossura
• Condizione: Very Good
• Peso: 1430 grammi

Descrizione articolo

Riassunto

Practical Cookery Level 2 Diploma is a bespoke version of the best-seller Practical Cookery, tailor-made to support the exact requirements of the Level 2 Diploma in Professional Cookery (VRQ). The pedigree and reliability of Practical Cookery has been retained, and brand new elements added to ensure students have everything they need for success in the Level 2 Diploma in Professional Cookery. Key features include: - Recipe chapters uniquely designed to provide a clear scheme of course delivery - Recipes have been chosen and ordered with a clear logic that is related to the specification requirements and the development of students' skills through the course - A number of new recipes, introduced to afford a complete and precise fit with the course specification - Professionally taken finished dish photos to illustrate virtually every recipe in the book - Numerous step-by-step photo sequences to illustrate the more complex techniques - A new 'Chef Advice' feature within the recipes provides expert tips, information and advice to help students further develop skills and understanding - Complete coverage of the six theory units, explicitly designed to be appealing and accessible for Level 2 Diploma students - Practical activities included throughout the theory chapters to support understanding and prepare students for theory assignments - Co-authored by Neil Rippington (a consultant and principal examiner for some major awarding bodies)

Informazioni sugli autori

Victor Ceserani MBE CPA MBA FHCIMA is the world-renowned co-author, with Ronald Kinton, of Practical Cookery and The Theory of Catering. He was formerly Head of the School of Hotelkeeping and Catering at Ealing College of Higher Education (now Thames Valley University).

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.

John Campbell is Director of Cuisine and Food and Beverage at Coworth Park, part of the Dorchester Collection. In his previous role as Executive Chef at the Vineyard at Stockcross, he received many accolades including two Michelin stars, and the Chef Award and Education and Training Award at the 2008 Cateys.

Neil Rippington is Dean of the College of Food at University College Birmingham.