Practical Cookery for the Level 2 Technical Certificate in Professional Cookery. Questo articolo non è disponibile.
Lingua: inglese
Editore: Hachette Learning, GB, 2017
- Brossura
- Nuovo
Da: Rarewaves USA United, HEBRON, KY, U.S.A.Rarewaves USA United
Venditore AbeBooks dal 20 giugno 2025
Condizione: Nuovo
EUR 70,92
Descrizione dell’articolo da parte del venditore
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.
Codice articolo LU-9781510401846
- Titolo
- Practical Cookery for the Level 2 Technical Certificate in Professional Cookery
- Autore
- Patricia Paskins, David Foskett, Steve Thorpe, Neil Rippington
- Editore
- Hachette Learning, GB
- Anno di pubblicazione
- 2017
- Condizione
- New
- Rilegatura
- Paperback
- Lingua
- inglese
- ISBN 10
- 1510401849
- ISBN 13
- 9781510401846
- Peso dell'articolo
- 942 grammi
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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