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Professional Chef Level 2 Diploma, 2nd Edition

Gary Hunter, Terry Tinton

  • Copyright 2011
  • {{checkPublicationMessage('Published', '2011-06-08T00:00:00+0000')}}
Starting At $69.95 See pricing and ISBN options
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Professional Chef Level 2 Diploma 2nd Edition by Gary Hunter/Terry Tinton
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Overview

PROFESSIONAL CHEF LEVEL 2 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.

Features

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  • Chapters are clearly mapped to both the VRQ and NVQ units on the Qualification Credit Framework (QCF) at Level 2
  • A clear focus on careers and industry to present learners with a vital insight into the world of work
  • Fully revised recipes provide the most comprehensive range of classical and modern recipes available
  • Professional photography clearly illustrates presentation skills and techniques
  • Regional recipes from guest chef lecturers all over the British Isles introduce you to a wide range of cooking ideas and local produce
  • All the recipes include a nutritional analysis to aid understanding of the principles of nutrition and healthy eating
  • Chef’s Tips, Health & Safety, Healthy Option suggestions, and Provenance boxes provide relevant information in bite-sized portions
  • Weblinks and Tasks give further ideas for research and group activities
  • Test Your Knowledge questions at the end of each section provide regular checks on underpinning knowledge

Table of Contents

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Acknowledgements 
Foreword
A quick reference guide to the qualification 
Introduction 
About the book 
1 The hospitality industry and your role as a chef 
2 Health, safety and food hygiene in catering and hospitality 
3 Cold food preparations, starters and salads 
4 Stocks and sauces, soups 
5 Pulses, grains, pasta and rice 
6 Eggs 
7 Fish and shellfish 
8 Poultry 
9 Game 
10 Meat and offal 
11 Vegetables, fruits and vegetable protein 
12 Pastes, tarts and pastries 
13 Breads and dough 
14 Desserts 
15 Cakes, biscuits and sponges 
16 Healthy foods and special diets 
Glossary 
Recipe Index 
General Index

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  • ISBN-10: 1408056984
  • ISBN-13: 9781408056981
  • RETAIL $69.95

  • ISBN-10: 1408039095
  • ISBN-13: 9781408039090
  • RETAIL $124.95
Instructor Next Steps
Students: Buy now