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Synopsis
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.
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About the Author
Professor David Foskett MBE CMA is Head of the School of Hospitality and Tourism at the University of West London. Patricia Paskins MHCIMA is Senior Hospitality Lecturer and Work-Based Learning Co-ordinator at the the University of West London's School of Hospitality and Tourism. Neil Rippington is Dean of the College of Food at University College Birmingham and principal examiner for two major awarding bodies. Steve Thorpe FIH is Head of the Hotel, Hair and Beauty School at City College, Norwich.
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Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
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Paperback. Condition: Very Good. Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . Seller Inventory # 7719-9781471806698
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Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
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Hodder Education 25/04/2014, 2014
ISBN 10: 1471806693
ISBN 13: 9781471806698
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Practical Cookery for the Level 3 Nvq and Vrq Diploma, 6th Edition
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Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
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Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
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Practical Cookery for the Level 3 Nvq and Vrq Diploma, 6th Edition
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Practical Cookery for the Level 3 NVQ and VRQ Diploma:.
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Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
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Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
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Condition: New. 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. . . . . Seller Inventory # V9781471806698
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Practical Cookery for the Level 3 Nvq and Vrq Diplomawhiteboard Etextbook
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