Parameters
- 520 pages
- 19 hours of reading
More about the book
Professional 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 Level 3 will inspire you go on and create mouthwatering dishes, influenced by modern, traditional and international cuisine.
Book purchase
Professional Chef, Gary Hunter, Patrick Carey, Terry Tinton
- Language
- Released
- 2008
- Binding
- (Paperback)
Payment methods
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- Title
- Professional Chef
- Subtitle
- Level 3 S/NVQ
- Language
- English
- Authors
- Gary Hunter, Patrick Carey, Terry Tinton
- Publisher
- Delmare Cengage Learning
- Released
- 2008
- Format
- Paperback
- Pages
- 520
- ISBN10
- 184480531X
- ISBN13
- 9781844805310
- Series
- Rating
- 5 out of 5
- Description
- Professional 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 Level 3 will inspire you go on and create mouthwatering dishes, influenced by modern, traditional and international cuisine.