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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Dati bibliografici

Titolo: Practical Cookery for the Level 2 Technical Certificate in Professional Cookery
Editore: Hachette Learning, GB
Data di pubblicazione: 2017
Lingua: Inglese
ISBN 10: 1510401849
ISBN 13: 9781510401846
Rilegatura: Paperback
Condizione: New
Peso: 942 grammi

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Riassunto

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

About the Author

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

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