Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery

David Foskett

ISBN 10: 1510401857 / ISBN 13: 9781510401853

Published by Hodder Education

About this Item

Tailored to the new Level 3 Advanced Technical Diploma 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. Num Pages: 592 pages. BIC Classification: 4KV; TTVC. Category: (E) Primary & Secondary Education. Dimension: 276 x 213. . . 2017. Paperback. . . . . Books ship from the US and Ireland. Seller Inventory # V9781510401853

Bibliographic Details

Title: Practical Cookery for the Level 3 Advanced ...

Publisher: Hodder Education

Binding: Soft cover

Condition: New

About this title

Synopsis:

Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers.

With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 3 Advanced Technical Diploma in Professional Cookery to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. This edition is published in partnership with City & Guilds, further enhancing the book''s reputation as the gold standard in the Hospitality and Catering industry.

- Break down key techniques with 50 step-by-step photo sequences

- Hone your presentation skills with photos of each recipe

- Test your understanding with questions at the end of each unit

- Prepare for assignments, written tests and synoptic assessments with the new assessment section

- Access professional demonstration videos with links throughout the book

About the Authors:

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.