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Advanced Professional Chef Level 3 Diploma, 2nd Edition

Gary Hunter, Terry Tinton

  • Copyright 2013
  • {{checkPublicationMessage('Published', '2013-04-04T00:00:00+0000')}}
Starting At $57.95 See pricing and ISBN options
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Students: Buy now
Advanced Professional Chef Level 3 Diploma 2nd Edition by Gary Hunter/Terry Tinton
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Overview

ADVANCED PROFESSIONAL CHEF LEV EL 3 DIPLOMA 2ND EDITION

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Meet the Authors

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Gary Hunter

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

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.

What's New

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  • Professional Chef Level 3 is accompanied by CourseMate, an online, interactive learning solution
  • Links throughout the book direct readers to the video resources on CourseMate so learners can see the techniques in action
  • Clear mapping to both the NVQ and VRQ qualifications
  • New material on sous-vide cooking techniques alongside other state of the art culinary skills to educate learners in all the latest developments in professional cookery
  • New and fully revised recipes in line with today’s syllabus requirements and industry expectations
  • Nutritional analysis provided for every recipe to aid understanding of healthy eating considerations.
  • Regional recipes from Guest Chef lecturers from around the UK to introduce learners to a variety of specialist regional recipes and local ingredients

Features

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  • Full coverage of theoretical knowledge with learning objectives at the start of each chapter to focus learners study
  • Hundreds of recipes covering a wide range of classical and modern dishes to help learners practice and expand their repertoire
  • High quality professional photography of all recipe dishes to enable learners to improve their presentation skills
  • Chef’s Tips throughout the chapters and recipes provide inside information from our industry expert authors
  • Up-to-date guidelines on safe working practices and food hygiene to ensure learners are working to industry standards
  • Guidance on important supervisory and resource management skills to help learners develop a professional career

Table of Contents

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1. Supervisory skills in the hospitality industry
2. Principles of supervising food safety in catering
3. Practical gastronomy
4. Cold larder and farinaceous
5. Advanced soups, sauces and dressings
6. Vegetables and vegetarian dishes
7. Meat dishes
8. Poultry and game dishes
9. Fish and shellfish
10. Pastry and patisserie
11. Dough and fermented products
12. Hot, cold and frozen desserts
13. Cakes, sponges and petit fours
14. Chocolate products and decorative items
15. Sugar and marzipan based products and décor
16. Food product development and sous-vide concepts
17. Healthier dishes

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Textbook Only Options

Traditional eBook and Print Options

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  • ISBN-10: 1408083515
  • ISBN-13: 9781408083512
  • RETAIL $57.95

  • ISBN-10: 1408064219
  • ISBN-13: 9781408064214
  • RETAIL $119.95
Instructor Next Steps
Students: Buy now