Items related to Practical Cookery for the Level 3 Nvq and Vrq Diploma
Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques. It contains all of the underpinning knowledge you need for whichever Level 3 course you are completing. In addition, catering colleges from across the UK have contributed regional recipes which will be of interest to Level 3 and master chefs alike.
Put your knowledge into practice with 400 specially selected, easy-to-follow recipes complete with colourful photographs
Master important skills with dozens of step-by-step sequences which guide you through advanced techniques
Get hints, information and valuable advice on working in a professional kitchen from real chefs
Test yourself with questions at the end of each chapter and refine your reflection technique with special sections on identifying results and conducting independent research
Access industry-standard videos on your smartphone, tablet or computer with QR codes embedded in the text
"synopsis" may belong to another edition of this title.
Book Description:
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.
About the Author:
Professor David Foskett MBE CMA FIH is Head of School at the London School of Hospitality and Tourism at the University of West London. He is a key figure in the world of hospitality education.
Neil Rippington is Dean of the College of Food at University College Birmingham. His career as a chef has spanned Michelin-starred restaurants in France and the Capital Hotel in Knightsbridge, London.
Patricia Paskins MHCIMA is Senior Hospitality Lecturer and Work-Based Learning Co-ordinator at the London School of Hospitality and Tourism at the University of West London.
Steve Thorpe is Head of the Hotel, Hair and Beauty School at City College Norwich, a large catering centre. Steve was a consultant on the VRQ specification and has been a catering teacher for 30 years.
Neil Rippington is Dean of the College of Food at University College Birmingham. His career as a chef has spanned Michelin-starred restaurants in France and the Capital Hotel in Knightsbridge, London.
Patricia Paskins MHCIMA is Senior Hospitality Lecturer and Work-Based Learning Co-ordinator at the London School of Hospitality and Tourism at the University of West London.
Steve Thorpe is Head of the Hotel, Hair and Beauty School at City College Norwich, a large catering centre. Steve was a consultant on the VRQ specification and has been a catering teacher for 30 years.
"About this title" may belong to another edition of this title.
- PublisherNot Avail
- Publication date2014
- ISBN 10 1471806707
- ISBN 13 9781471806704
- BindingPaperback
- Edition number6
- Number of pages596
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