Level 1 Diploma in Professional Cookery
Seiten
2008
Heinemann (Verlag)
978-0-435-46779-1 (ISBN)
Heinemann (Verlag)
978-0-435-46779-1 (ISBN)
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Brought to you by Heinemann and City & Guilds, so you can feel confident in the combined expertise of the UK's leading vocational publisher and awarding body.
Full coverage of all units of the Level 1 Diploma in Professional Cookery means you can be sure candidates have all of the information they need to succeed in one place.
Provides clear and easily accessible content that has been written with the needs of the Level 1 learner firmly in mind.
Supports the development of all necessary skills and covers all required underpinning knowledge to give students a comprehensive learning resource.
Delivers authoritative and fully up-to-date learning, giving you confidence that the book is in line with current industry practice.
Contains a variety of tasks and practice activities that help candidates prepare for assessments.
Full coverage of all units of the Level 1 Diploma in Professional Cookery means you can be sure candidates have all of the information they need to succeed in one place.
Provides clear and easily accessible content that has been written with the needs of the Level 1 learner firmly in mind.
Supports the development of all necessary skills and covers all required underpinning knowledge to give students a comprehensive learning resource.
Delivers authoritative and fully up-to-date learning, giving you confidence that the book is in line with current industry practice.
Contains a variety of tasks and practice activities that help candidates prepare for assessments.
Introduction; 1. Introduction to the catering and hospitality industry (Unit 101); 2. Food safety in catering (Unit 202); 3. Health and safety (Unit 103); 4. Healthier food and special diets (Unit 104); 5. Kitchen equipment (Unit 105); 6. Personal workplace skills (Unit 106); 7. Boiling, poaching and steaming (Unit 107); 8. Stewing and braising (Unit 108); 9. Baking, roasting and grilling (Unit 109); 10. Frying (Unit 110); 11. Regenerating pre-prepared food (Unit 111); 12. Cold food preparation (Unit 112); Glossary; Index.
| Erscheint lt. Verlag | 2.10.2008 |
|---|---|
| Reihe/Serie | ProActive Hospitality & Catering |
| Verlagsort | Harlow |
| Sprache | englisch |
| Maße | 223 x 281 mm |
| Gewicht | 892 g |
| Themenwelt | Wirtschaft |
| ISBN-10 | 0-435-46779-4 / 0435467794 |
| ISBN-13 | 978-0-435-46779-1 / 9780435467791 |
| Zustand | Neuware |
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