Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen. Num Pages: 592 pages, illustrations. BIC Classification: 4KVCT; TTVC. Category: (UF) Further/Higher Education. Dimension: 276 x 217 x 28. Weight in Grams: 1602. . 2014. 6th Edition. Paperback. . . . .

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Dati bibliografici

Titolo: Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
Editore: Hodder Education
Data di pubblicazione: 2014
Lingua: Inglese
ISBN 10: 1471806693
ISBN 13: 9781471806698
Rilegatura: Brossura
Condizione: New

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Riassunto

Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen.

Informazioni sugli autori

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.

Patricia Paskins is a hospitality consultant, advising on hospitality education and training, with a focus on work-based hospitality training. She was formerly Work-Based Learning Coordinator at the London School of Hospitality and Tourism, University of West London.

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

Steve Thorpe is an experienced hospitality professional. He was formerly Head of the Hotel, Hair and Beauty School at City College Norwich.

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