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Professional Chef Level 1 Diploma, 2nd Edition

Neil Rippington

  • Copyright 2011
  • {{checkPublicationMessage('Published', '2011-05-20T00:00:00+0000')}}
Starting At $57.95 See pricing and ISBN options
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Professional Chef Level 1 Diploma 2nd Edition by Neil Rippington
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Overview

PROFESSIONAL CHEF LEVEL 1. 2ND EDITION: DIPLOMA (VRQ)

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Meet the Authors

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Neil Rippington

Neil Rippington has worked in hospitality education for 12 years as a Chef Lecturer, Quality Manager and Curriculum Manager. He is currently Head of the Centre for Hospitality and Food Studies at the Colchester Institute (CoVE) of which Gary Rhodes is the Patron.

Features

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  • New ‘Introduce’ section on careers and industry to present learners with vital information on the world of work
  • New visually appealing layout and text design to further appeal to the Diploma learner
  • Updated colour final dish images for each recipe so the reader can clearly view how the finished dish should be presented
  • Chapter Openers clearly outline the list of recipes for the chapter so the learner can easily access this key information
  • Regional recipes from guest lecturers over British Isles feature throughout to inspire learners with a wide range of different styles and ingredients
  • A fully expanded glossary so students can revise and fully understand the key terms

Table of Contents

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Ch1:Unit 101 Introduction to the catering and Hospitality industry
Ch2: Unit 202 Food safety in catering
Ch3: Unit 103 Health and Safety awareness for catering and hospitality
Ch4: Unit 104 Introduction to healthier foods and special diets
Ch5: Unit 105 Introduction to kitchen equipment
Ch6: Unit 106 Introduction to personal workplace skills
Ch7: Unit 107 Prepare and cook food by boiling, poaching and steaming
Ch8: Unit 108 Prepare and cook food by stewing and braising
Ch9: Unit 109 Prepare and cook food by baking, roasting and grilling
Ch10: Unit 110 Prepare and cook food by deep frying and shallow frying
Ch11: Unit 111 Regeneration of pre-prepared food
Ch12: Unit 112 Cold food preparation
Appendix 1: Areas where hazards might occur
Appendix 2: Beef cuts checklist
Glossary
Recipe index
Index

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  • ISBN-10: 140806524X
  • ISBN-13: 9781408065242
  • RETAIL $57.95

  • ISBN-10: 1408039087
  • ISBN-13: 9781408039083
  • RETAIL $69.95
Instructor Next Steps
Students: Buy now