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Professional Chef Level 2 Diploma

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Product ID: 52316135
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cengage learning services
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About the item

  • Clear ping to NVQ and VRQ syllabus.
  • Comprehensive, easy-to-use textbook combines theory and practice.
  • Professional photography clearly illustrates presentation skills and techniques.
  • All recipes include a tional analysis to aid understanding of y eating.
Product Description ------------------- Provides clear ping to Level 1 VRQ units on the revised QCF while maintaining a clear, easy to follow style and the popular pedagogical features such as 'Chefs Tips', & Safety and 'Quality Points'. Review ------ Acknowledgements Foreword A quick reference guide to the qualification Introduction About the book 1 The hospitality industry and your role as a chef 2 , safety and food hygiene in catering and hospitality 3 Cold food preparations, starters and salads 4 Stocks and sauces, soups 5 Pulses, grains, pasta and rice 6 Eggs 7 Fish and shellfish 8 Poultry 9 Game 10 Meat and offal 11 Vegetables, fruits and vegetable protein 12 Pastes, tarts and pastries 13 Breads and dough 14 Desserts 15 Cakes, biscuits and sponges 16 y foods and special diets Glossary Recipe Index General Index 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.
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