Practical Cookery

John Campbell, David Foskett, Neil Rippington, Patricia Paskins (Autoren)

Buch | Softcover

424 Seiten

2011 | 5th New edition
Hodder Education (Verlag)
978-1-4441-2277-0 (ISBN)

Infos

A core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ). Retaining the pedigree and reliability of Advanced Practical Cookery, combined with engaging features, this new book is written by expert authors to ensure your students are fully prepared and have everything they need to succeed on level 3 courses in food preparation and cookery. As well as being a perfect match for the Level 3 Diploma in Professional Cookery, this book also supports other qualifications, including NVQs in Food Preparation and Cookery, Kitchen and Larder, and Patisserie and Confectionery.

Autor

John Campbell is Director of Cuisine and Food and Beverage at Dorchester Collection's Coworth Park. Previously he was Executive Chef at the Vineyard at Stockcross, where he received many accolades including two Michelin stars and the Chef Award and Education and Training Award at the 2008 Cateys. Professor David Foskett MBE CMA FIH is a best-selling author. He is Head of School at the London School of Hospitality and Tourism at Thames Valley University. He was awarded Catering Educator of the Year 2004 and, in 2008, received France's Agricultural Order of Merit for his work promoting French food and food education. Neil Rippington is Dean of the College of Food at University College Birmingham. He has received awards for his part in developing the City & Guilds Diplomas in Professional Cookery, and is a consultant and principal examiner for the Hospitality Diploma for two major awarding bodies. Patricia Paskins MHCIMA is a hospitality lecturer and Work-Based Learning Fellow at the London School of Hospitality and Tourism at Thames Valley University.

Inhalt

Supervisory skills in the hospitality industry Supervising food safety in catering Practical gastronomy Producing vegetable and vegetarian dishes Producing meat dishes Producing poultry and game dishes Producing fish and shellfish dishes Producing desserts, patisserie, fermented products and petits fours Food product development

Produkt-Details

• Erscheint lt. Verlag: 29.4.2011
• Zusatzinfo: 380
• Verlagsort: London
• Sprache: englisch
• Maße: 197 x 263 mm
• Gewicht: 1021 g
• Themenwelt: Schulbuch / Wörterbuch
• Themenwelt: Weitere Fachgebiete ► Handwerk
• ISBN-10: 1-4441-2277-0 / 1444122770
• ISBN-13: 978-1-4441-2277-0 / 9781444122770
• Zustand: Neuware