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Practical Cookery for the Level 2 Technical Certificate in Professional Cookery (ebok) av David Foskett
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David Foskett , Neil Rippington , Steve Thorpe , Patricia Paskins

Practical Cookery for the Level 2 Technical Certificate in Professional Cookery ebok

249,-
Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and skills demanded by the new specification.- Prepares students for both the practical synoptic assignment and the external written exam with practice questions and h…
Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and skills demanded by the new specification.- Prepares students for both the practical synoptic assignment and the external written exam with practice questions and highly illustrated step-by-step breakdowns of key techniques- Includes classic dishes as well as the latest methods used in real Michelin-starred kitchens- Fully up-to-date information on health and safety practice and nutritional data- Includes professional tips on preparation and presentation- Includes creative ways to vary dishes, including cheaper alternatives to more expensive ingredients
Kan leses i våre gratis apper for iPhone/iPad og Android, i webleser for Mac/PC og i iBooks Kan leses på Kindle og PocketBook

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Valérie Perrin Ebok
Forfattere David Foskett (forfatter), Neil Rippington (forfatter), Steve Thorpe (forfatter), Patricia Paskins (forfatter)
Forlag Hodder Education
Utgitt 17.07.2017
Sjanger
Språk English
Format epub
DRM-beskyttelse LCP
ISBN 9781510401303

Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and skills demanded by the new specification.

- Prepares students for both the practical synoptic assignment and the external written exam with practice questions and highly illustrated step-by-step breakdowns of key techniques

- Includes classic dishes as well as the latest methods used in real Michelin-starred kitchens

- Fully up-to-date information on health and safety practice and nutritional data

- Includes professional tips on preparation and presentation

- Includes creative ways to vary dishes, including cheaper alternatives to more expensive ingredients

Ingen vurderinger ennå