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Practical cookery for the level 2 technical certificate in professional cookery

By: Foskett, David Paskins, Patricia Rippington, Neil Thorpe, Steve

1510401296 / 9781510401297
eBook (Adobe Pdf)
30/06/2017
Available
329 pages
Copy: 30%; print: 30%

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 content and skills demanded by the new specification.

- Prepares students for both the synoptic assignment and external written exam with model answers to practice questions and highly illustrated step-by-step breakdowns of key techniques
- Includes classic dishes as well as the latest methods used in real Michelin-starred kitchens
- Fully up-to-date information on health and safety practice and nutritional data
- Includes professional tips on preparation and presentation
- Includes creative ways to vary dishes, including cheaper alternatives to more expensive ingredients

BIC:

4KV Designed / suitable for UK vocational qualifications, TTVC Hotel & catering trades

Licence From £23.33
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Ebook£23.33
Paperback£23.93