Items related to Advanced Professional Chef Level 3 Diploma

Advanced Professional Chef Level 3 Diploma - Softcover

Gary Hunter

  • 3.33 out of 5 stars
    6 ratings by Goodreads
 
9781408064214: Advanced Professional Chef Level 3 Diploma
Softcover
ISBN 10: 1408064219 ISBN 13: 9781408064214
Publisher: Cengage Learning, 2013

Synopsis

Advanced Professional Chef Level 3 Diploma, 2e is for chefs who want to reach the top. Written to provide complete coverage of both NVQ and VRQ Level 3 qualifications, this fully revised new edition will help learners perfect the superior skills needed to excel in today’s challenging kitchens.Advanced Professional Chef is packed full of recipes covering a comprehensive selection of exciting and challenging dishes, inspired by modern, classical and international techniques.With a focus on developing professional culinary knowledge, the book provides step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques alongside clear explanations of all the underpinning theory for assessments.

"synopsis" may belong to another edition of this title.

About the Author

Gary Hunter is Head of Culinary Arts at Westminster Kingsway College (CoVE). A qualified lecturer with 12 years' experience in teaching levels 1-4, he is also a leading Chef Patissier and Chocolatier, winning numerous gold medals. Terry Tinton is Course Coordinator for the Professional Chef Diploma at Westminster Kingsway College (CoVE). He has won many awards spanning a hugely successful career, which has so far included holding a senior position at the House of Commons and working extensively across Switzerland and Germany.

Review

1. Supervisory skills in the hospitality industry 2. Principles of supervising food safety in catering 3. Practical gastronomy 4. Cold larder and farinaceous 5. Advanced soups, sauces and dressings 6. Vegetables and vegetarian dishes 7. Meat dishes 8. Poultry and game dishes 9. Fish and shellfish 10. Pastry and patisserie 11. Dough and fermented products 12. Hot, cold and frozen desserts 13. Cakes, sponges and petit fours 14. Chocolate products and decorative items 15. Sugar and marzipan based products and decor 16. Food product development and sous-vide concepts 17. Healthier dishes

"About this title" may belong to another edition of this title.

Publisher
Cengage Learning
Publication date
2013
Language
English
ISBN 10 
1408064219
ISBN 13 
9781408064214
Binding
Paperback
Edition number
2
Rating
  • 3.33 out of 5 stars
    6 ratings by Goodreads