Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years.This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. � Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. � Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques.� Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control.� Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests.� Allows students to showcase the practical skills required for assessment with new 'Show it' activities.� Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.

N� de ref. del art�culo LU-9781510461710

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Detalles bibliogr�ficos

T�tulo: Practical Cookery 14th Edition
Editor: Hachette Learning, GB
Fecha de publicaci�n: 2019
Idioma: Ingl�s
ISBN 10: 151046171X
ISBN 13: 9781510461710
Encuadernaci�n: Hardback
Estado: New
Dimensiones: 8,66�pulgadas de ancho por 1,3 de alto por 11,1 de largo
Peso: 1810 gramos

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Sinopsis

Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years.

This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking.

� Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs.
� Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques.
� Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control.
� Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests.
� Allows students to showcase the practical skills required for assessment with new 'Show it' activities.
� Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.

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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.

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.

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.

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