Advanced Professional Chef Level 3 Diploma

Häftad, Engelska, 2013

AvGary Hunter,Terry Tinton,Gary (Westminster Kingsway College) Hunter,Terry (Westminster Kingsway College) Tinton

839 kr

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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 today’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.

Produktinformation

Utgivningsdatum2013-04-04
Mått218 x 30 x 276 mm
Vikt1 620 g
FormatHäftad
SpråkEngelska
Antal sidor544
Upplaga2
FörlagCengage Learning
ISBN9781408064214

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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 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.

1. Supervisory skills in the hospitality industry 2. Principles of supervising food safety in catering3. Practical gastronomy4. Cold larder and farinaceous5. Advanced soups, sauces and dressings6. Vegetables and vegetarian dishes7. Meat dishes8. Poultry and game dishes 9. Fish and shellfish10. Pastry and patisserie11. Dough and fermented products12. Hot, cold and frozen desserts13. Cakes, sponges and petit fours14. Chocolate products and decorative items 15. Sugar and marzipan based products and décor16. Food product development and sous-vide concepts17. Healthier dishes

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 decor 16. Food product development and sous-vide concepts 17. Healthier dishes