Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition

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 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before.
- 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 author

David Foskett, Neil Rippington, Patricia Paskins, Steve Thorpe

Summary

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.

Foreword

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.

Product details

• Authors: Neil Rippington, David Foskett, Gary Farrelly, Patricia Paskins, Steve Thorpe, Ketharanathan Vasanthan, Ben Christopherson, Rippington Neil, Farrelly Gary, Vasanthan Ketharanathan, Paskins Patricia, Thorpe Steve
• Publisher: Hodder Education
• Content: Book
• Product form: Paperback / Softback
• Publication date: 25.11.2022
• Subject: Education and learning > Vocational and technical college books
• EAN: 9781398385375
• ISBN: 978-1-398-38537-5
• Pages: 624
• Age Recommendation: ages 16 to 20
• Dimensions (packing): 21.4 x 27.4 x 3.4 cm
• Weight (packing): 1,660 g
• Subjects: COOKING / Methods / General, STUDY AIDS / Study Guides, STUDY AIDS / Vocational, Educational: Food technology, cooking skills, Educational: Food technology, Educational: Vocational subjects, For vocational / professional education / training, For Vocational Qualifications (England), For NVQ / SVQ (National / Scottish Vocational Qualification), Educational: Other vocational education and training, For NVQ / SVQ 2