Professional Chef

Author: Gary Hunter
Publisher: Cengage Learning EMEA
ISBN: 184480531X
Release Date: 2008
Genre: Business & Economics

Professional Chef: Level 3 is for chefs who want to reach the top. Written to provide complete coverage of the NVQ level 3 and the Advanced Diploma in Food Preparation and cookery, there is detailed advice on how to develop the superior skills you need to excel in the kitchen. With a focus on developing professional culinary knowledge, there is step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques. Care has been taken to ensure that the most up-to-date practices from industry have been incorporated; where different techniques exist within the trade, the benefits and relevant situations for using each have been fully explained, to ensure you develop a full and comprehensive repertoire of skills. With clear explanations of all the underpinning theory and packed-full with recipes, Professional Chef: Level 3 will inspire you go on and create mouthwatering dishes, influenced by modern, traditional and international cuisine.

Professional Chef Level 2 S Nvq

Author: Gary Hunter
Publisher: Cengage Learning EMEA
ISBN: 1844805050
Release Date: 2007
Genre: Business & Economics

Professional Chef: Level 2 is the ultimate guide for aspiring chefs looking to excel in their studies and progress towards a rewarding and stimulating career. Providing complete coverage of the NVQ level 2 food preparation and cookery qualification, it clearly explains the skills, techniques and underpinning theory you need to succeed in the kitchen and to compete for the some of the finest jobs in the catering industry. Combining theory and practice in one easy-to-use book, Professional Chef: Level 2 gives a thorough introduction to each core food group (stocks, soups, meat, fish, vegetables, pastries, hot and cold dessertsa ). For each food group, there are straightforward guidelines to help you identify the quality points for ingredients, including how to spot freshness, develop an awareness for seasonality and make good decisions when purchasing. Full of food, flair and flavor this essential textbook contains an extensive range of modern and traditional recipes, which all reflect industry best-practice. Each recipe is broken down into a clear, easy-to-follow method of work, which guides you from preparing the raw ingredients, through all the individual stages in the cooking process, to the final presentation. Every recipe is illustrated with lavish photography of the finished dish, giving a clear point of reference and indication of how the dish should turn out from the start.

Professional Chef

Author: Neil Rippington
Publisher: Cengage Learning EMEA
ISBN: 1844805301
Release Date: 2007
Genre: Business & Economics

Take your first steps towards a career as a top chef with Professional Chef Level 1. Written in a clear, easy-to-follow style and packed with illustrations throughout, Professional Chef Level 1 will help you gain the confidence and the culinary skills you need to gain your qualification, succeed in the workplace or continue on to a level 2 qualification.

Professional Chef Level 1 Diploma

Author: Neil Rippington
Publisher:
ISBN: 1408039087
Release Date: 2011
Genre: Business & Economics

Professional Chef Level 1 Diploma, 2nd edition follows on from the extremely well received 1st edition and ensures learners have the foundation of theoretical and practical knowledge they need to start a successful career. This edition provides clear mapping to Level 1 VRQ units on the revised QCF while maintaining a clear, easy to follow style and the popular pedagogical features such as a Chefs Tipsa , Health & Safety and a Quality Pointsa . Building on the previous edition, this textbook boasts updated images and recipes, expanded information on careers and the catering industry, extended glossary and much more! For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes!

Advanced Professional Chef Level 3

Author: Gary Hunter
Publisher:
ISBN: 1408064219
Release Date: 2013-03-01
Genre: Food service

Advanced Professional Chef Level 3 Diploma, 2e is for chefs who want to reach the top. Written to provide complete coverage of both NVQ and VRQ Level 3 qualifications, this fully revised new edition will help learners perfect the superior skills needed to excel in todaya s challenging kitchens. Advanced Professional Chef is packed full of recipes covering a comprehensive selection of exciting and challenging dishes, inspired by modern, classical and international techniques. With a focus on developing professional culinary knowledge, the book provides step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques alongside clear explanations of all the underpinning theory for assessments.

Practical Cookery 13th Edition for Level 2 NVQs and Apprenticeships

Author: David Foskett
Publisher: Hodder Education
ISBN: 9781471839597
Release Date: 2015-08-21
Genre: Study Aids

Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment. Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices. - See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques - Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section - Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit - Access professional demonstration videos with links throughout the book

S NVQ Level 2 Professional Cookery

Author: Holly Bamunuge
Publisher: Pearson Education Ltd
ISBN: 0435449257
Release Date: 2006-11-01
Genre: Cooking

Endorsed by City and Guilds, this book provides coverage of the 2005 Standards for NVQ Level 2 Professional Cookery. It combines aspects of a step-by-step recipe book with those of a qualification-based textbook.

Professional Patisserie

Author: Mick Burke
Publisher:
ISBN: 1444196448
Release Date: 2013
Genre: Confectionery

Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef. Professional Patisserie, written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, includes everything needed to help develop industry-standard skills and knowledge, whether you are starting at Level 2, working towards Level 3, or looking to advance existing skills further. - Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products and processes, from petit fours to chocolate and decorative pieces - Navigate your way through each chapter easily with helpful grids identifying the recipes suitable for Level 2, Level 3 or the more advanced practitioner - Learn from past mistakes with 'What went wrong?' sections that give clear analysis supported by photographs

Hospitality Supervision

Author: Gary Hunter
Publisher: Delmar
ISBN: 1408009250
Release Date: 2009-08-01
Genre: Business & Economics

Hospitality Supervision is the must-have guide for anyone wanting to reach the top in the hospitality industry. Covering all the essential theory with a clear focus on industry standards and including dozens of full colour images, Hospitality Supervision will help learners to succeed in the hospitality industry.

Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery

Author: David Foskett
Publisher: Hodder Education
ISBN: 9781510401334
Release Date: 2017-06-26
Genre: Cooking

Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book

Becoming a Chef

Author: Andrew Dornenburg
Publisher: Wiley
ISBN: 0471152099
Release Date: 2003-10-10
Genre: Cooking

The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists. Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.

PLANTLAB

Author: Matthew Kenney
Publisher: Simon and Schuster
ISBN: 9781682450895
Release Date: 2017-11-14
Genre: Cooking

In PLANTLAB, world-renowned vegan chef Matthew Kenney serves up a truly unique and visually stunning cookbook emphasizing the art of plant-based cuisine. From Matthew Kenney, long considered a pioneer in raw and vegan cuisine, comes the first definitive vegan cookbook for serious foodies and chefs. Kenney’s life work has been his commitment to plant-based innovation as well as culinary nutrition, and in PLANTLAB he employs inventive techniques and creative thinking in dishes that are visual masterpieces as well as delectable meals. Inspired by his experimental kitchen and laboratory located in Belfast, Maine, PLANTLAB will help redefine plant-based cuisine for home cooks and amp up their skills to create beautifully prepared, delicious vegan foods in their own kitchens. From root purees and soups to kale polenta and pizza, the 100+ recipes employ a modern, creative approach that builds on skills as you progress through the book. As the recipes get more advanced, so to do the techniques, and by the end, you will be fermenting and using a smoke gun like a pro. Throughout, Kenney explores elements of the lifestyle that go along with plant-based wellness, expanding on the science behind foods and explaining cutting-edge food technology and innovative techniques, such as using and making nut-based cheeses and artisanal chocolate. Elegantly designed and gorgeously photographed, PLANTLAB celebrates innovative vegan cuisine at the highest level. It is a feast for the senses.

Tourism

Author: Stephen Page
Publisher: Cengage Learning EMEA
ISBN: 1844801985
Release Date: 2006
Genre: Business & Economics

Tourism: A Modern Synthesis is the core textbook for tourism, focusing on the development and management of tourism in an international context. A strong business and management theme pervades the book reflecting developments in the teaching and content of modern courses. The book is based around the principles of management and includes case studies emphasising this theme. It can be used as a one semester text, but its coverage of a broad range of subjects make it a useful resource throughout a full degree course. The second edition has been completely revised, updated and enhanced to include all of the current issues in tourism such as the impact of terrorism and crime, epidemics and tourism, low-cost airlines, special interest tourism and includes many case studies from diverse and exciting tourism destinations. Comprehensive and up-to-date, Tourism, a Modern Synthesis is a real survey text for students following a degree in Tourism, Hospitality or Leisure, or doing a Tourism course as part of another degree programme.

Practical Cookery

Author: John Campbell
Publisher:
ISBN: 034094837X
Release Date: 2008
Genre: Business & Economics

Previous ed.: published as by David Foskett, Victor Ceserani, Ronald Kinton. London: Hodder & Stoughton, 2004.

City and Guilds Professional Cookery

Author: Holly Bamunuge
Publisher:
ISBN: 0435027166
Release Date: 2010-04
Genre: Quantity cooking

Revised to match the 2010 National Occupational Standards, this book covers all mandatory and the most popular optional units for the revised NVQ/SVQ at Level 2.