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178 K

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From Papua New Guinea

Practical Cookery for the Level 2 Techni

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Product ID: 52455651

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hodder education

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About the item

Prepares students for both the practical synoptic assignment and the external written exam with practice questions and illustrated step-by-step breakdowns of key techniques.
Includes classic dishes as well as the methods used in Michelin-starred kitchens.
Includes professional tips on preparation and presentation.
Includes creative ways to vary dishes, including cheaper alternatives to more expensive ingredients.

Product Description ------------------- Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and skills demanded by the new specification. About the Author ---------------- David Foskett is a hospitality consultant, advising on all aspects of hospitality education and training. He was formerly Head of School at the London School of Hospitality and Tourism, University of West London. Neil Rippington is Dean of the College of Food at University College Birmingham. Steve Thorpe is an experienced hospitality professional. He was formerly Head of the Hotel, Hair and Beauty School at City College Norwich. Patricia Paskins is a hospitality consultant, advising on hospitality education and training, with a focus on work-based hospitality training. She was formerly Work-Based Learning Coordinator at the London School of Hospitality and Tourism, University of West London.

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