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.
- Prepares students for both the practical synoptic assignment and the external written exam with 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
- ISBN10 151040130X
- ISBN13 9781510401303
- Publish Date 17 July 2017
- Publish Status Active
- Publish Country GB
- Imprint Hodder Education
- Edition Digital original
- Format eBook (EPUB)
- Pages 328
- Language English