Search Results: professional-chef-level-2-diploma

Professional Chef

Level 3 S/NVQ

Author: Gary Hunter,Terry Tinton,Patrick Carey

Publisher: Cengage Learning EMEA

ISBN: 9781844805310

Category: Business & Economics

Page: 520

View: 6729

Professional Chef: Level 3 is for chefs who want to reach the top. Written to provide complete coverage of the NVQ level 3 and the Advanced Diploma in Food Preparation and cookery, there is detailed advice on how to develop the superior skills you need to excel in the kitchen. With a focus on developing professional culinary knowledge, there is step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques. Care has been taken to ensure that the most up-to-date practices from industry have been incorporated; where different techniques exist within the trade, the benefits and relevant situations for using each have been fully explained, to ensure you develop a full and comprehensive repertoire of skills. With clear explanations of all the underpinning theory and packed-full with recipes, Professional Chef: Level 3 will inspire you go on and create mouthwatering dishes, influenced by modern, traditional and international cuisine.

Professional Chef

Level 2 Diploma

Author: Gary Hunter,Terry Tinton

Publisher: N.A

ISBN: 9781408039090

Category: Business & Economics

Page: 640

View: 5658

Professional Chef Level 2 Diploma, 2nd edition is THE guide for learners looking to take their professional cookery skills to the next level! With clear mapping to both the NVQ and VRQ syllabus, this is the most relevant and up-to-date level 2 Professional Cookery book on the market. New and updated recipes now include professional photographs of the finished dish to help you develop your presentation skills on the road to becoming a Professional Chef. This comprehensive, easy-to use textbook combines theory and practice and provides a thorough introduction to all the skills and techniques required to work in a professional kitchen! For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes!

Professional Chef

Level 1 Diploma

Author: Neil Rippington

Publisher: Cengage Learning EMEA

ISBN: 9781844805303

Category: Business & Economics

Page: 209

View: 2706

Take your first steps towards a career as a top chef with Professional Chef Level 1. Written in a clear, easy-to-follow style and packed with illustrations throughout, Professional Chef Level 1 will help you gain the confidence and the culinary skills you need to gain your qualification, succeed in the workplace or continue on to a level 2 qualification.

Professional Chef - Level 2 - S/Nvq

Author: Gary Hunter,Terry Tinton,Patrick Carey,Stephen Walpole

Publisher: Cengage Learning EMEA

ISBN: 9781844805051

Category: Business & Economics

Page: 614

View: 4402

Professional Chef: Level 2 is the ultimate guide for aspiring chefs looking to excel in their studies and progress towards a rewarding and stimulating career. Providing complete coverage of the NVQ level 2 food preparation and cookery qualification, it clearly explains the skills, techniques and underpinning theory you need to succeed in the kitchen and to compete for the some of the finest jobs in the catering industry. Combining theory and practice in one easy-to-use book, Professional Chef: Level 2 gives a thorough introduction to each core food group (stocks, soups, meat, fish, vegetables, pastries, hot and cold dessertsa ). For each food group, there are straightforward guidelines to help you identify the quality points for ingredients, including how to spot freshness, develop an awareness for seasonality and make good decisions when purchasing. Full of food, flair and flavor this essential textbook contains an extensive range of modern and traditional recipes, which all reflect industry best-practice. Each recipe is broken down into a clear, easy-to-follow method of work, which guides you from preparing the raw ingredients, through all the individual stages in the cooking process, to the final presentation. Every recipe is illustrated with lavish photography of the finished dish, giving a clear point of reference and indication of how the dish should turn out from the start.

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

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

Publisher: Hachette UK

ISBN: 1510401334

Category: Cooking

Page: 592

View: 1474

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

Hotel Babylon

Author: Imogen Edwards-Jones

Publisher: N.A

ISBN: 9783203765211

Category:

Page: 303

View: 9458

Practical Cookery for the Level 2 Professional Cookery Diploma

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

Publisher: N.A

ISBN: 9781471839610

Category:

Page: 624

View: 7682

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

Ingredienzen

Author: Loukie Werle,Jill Cox

Publisher: N.A

ISBN: 9783848006434

Category:

Page: 384

View: 8141

Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships

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

Publisher: Hachette UK

ISBN: 1471839591

Category: Study Aids

Page: 648

View: 7738

Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment. Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices. - See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques - Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section - Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit - Access professional demonstration videos with links throughout the book

Advanced Professional Chef Level 3

Second Edition

Author: Gary Hunter,Terry Tinton

Publisher: N.A

ISBN: 9781408064214

Category: Food service

Page: 544

View: 9977

Advanced Professional Chef Level 3 Diploma, 2e is for chefs who want to reach the top. Written to provide complete coverage of both NVQ and VRQ Level 3 qualifications, this fully revised new edition will help learners perfect the superior skills needed to excel in todaya s challenging kitchens. Advanced Professional Chef is packed full of recipes covering a comprehensive selection of exciting and challenging dishes, inspired by modern, classical and international techniques. With a focus on developing professional culinary knowledge, the book provides step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques alongside clear explanations of all the underpinning theory for assessments.

Kaapse bibliotekaris

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Libraries

Page: N.A

View: 9252

Issues for Nov. 1957- include section: Accessions. Aanwinste, Sept. 1957-

Practical Cookery

Level 2 Diploma

Author: John Campbell,Wilde Professor of Mental Philosophy John Campbell, Sir

Publisher: Hodder Education

ISBN: 9781444112269

Category: Cooking

Page: 608

View: 9867

Practical Cookery Level 2 Diploma is a bespoke version of the best-seller Practical Cookery, tailor-made to support the exact requirements of the Level 2 Diploma in Professional Cookery (VRQ). The pedigree and reliability of Practical Cookery has been retained, and brand new elements added to ensure students have everything they need for success in the Level 2 Diploma in Professional Cookery. Key features include: * Recipe chapters uniquely designed to provide a clear scheme ofcourse delivery * Recipes have been chosen and ordered with a clear logic that is related to the specification requirements and the development of students' skills through the course * A number of new recipes, introduced to afford a complete and precise fit with the course specification * Professionally taken finished dish photos to illustrate virtually every recipe in the book * Numerous step-by-step photo sequences to illustrate the more complex techniques * A new 'Chef Advice' feature within the recipes provides expert tips, information and advice to help students further develop skills and understanding * Complete coverage of the six theory units, explicitly designed to be appealing and accessible for Level 2 Diploma students * Practical activities included throughout the theory chapters to support understanding and prepare students for theory assignments * Co-authored by Neil Rippington (a consultant and principal examiner for some major awarding bodies)

A guide to the project management body of knowledge (PMBOK guide)

Author: Project Management Institute

Publisher: Project Management Inst

ISBN: 9781930699212

Category: Business & Economics

Page: 219

View: 3911

DaF für Kinder

Author: Angelika Lundquist-Mog,Beate Widlok

Publisher: Ernst Klett Sprachen GmbH

ISBN: 3126069800

Category: German language

Page: 200

View: 1514

Esperimenti, test e valutazione per la lingua tedesca.

Die 7 Wege zur Effektivität Snapshots Edition

Prinzipien für persönlichen und beruflichen Erfolg

Author: Stephen R. Covey

Publisher: GABAL Verlag GmbH

ISBN: 3956236815

Category: Self-Help

Page: 50

View: 7444

Auch nach 25 Jahren hat "Die 7 Wege zur Effektivität" von Stephen R. Covey weder an Relevanz noch an Aktualität verloren. Die zentrale Botschaft des Buches: Nicht angelernte Erfolgstechniken, sondern Charakter, Kompetenz und Vertrauen führen zu einem erfüllten und erfolgreichen Leben. Die Snapshots Edition präsentiert übersichtlich und kompakt in anschaulichen Infografiken die wichtigsten Inhalte eines der am meisten gelesenen Businessbücher weltweit. Fokussiert auf Stephen R. Coveys Kernthesen ermöglicht die Snapshots Edition einen modernen Zugang zu einem zeitlosen Businessklassiker.

Papyros Ebers

Das älteste Buch über Heilkunde

Author: H. Joachim

Publisher: Walter de Gruyter GmbH & Co KG

ISBN: 3111521761

Category: History

Page: 234

View: 7967

Chef's Compendium of Professional Recipes

Author: Edward Renold,David Foskett,John Fuller

Publisher: Routledge

ISBN: 1136078622

Category: Business & Economics

Page: 416

View: 5977

This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional and classic methods, but is simplified and adapted to meet the needs and conditions of the busy professional kitchen. Trends towards healthy and safe eating are taken into account and alternatives are suggested to certain ingredients to meet this demand. Vegetarian recipes are also included.

Heimat

Ein deutsches Familienalbum

Author: Nora Krug

Publisher: Verlagsgruppe Random House GmbH

ISBN: 3641221757

Category: Biography & Autobiography

Page: 288

View: 9213

„Wie kann man verstehen, wer man ist, wenn man nicht weiß, woher man kommt?“ Sie lebt seit über 12 Jahren in New York, ist verheiratet mit einem amerikanischen Juden und fühlt sich deutscher als jemals zuvor. Woher kommt das? Und wer ist sie eigentlich? Die preisgekrönte, 1977 in Karlsruhe geborene Autorin und Illustratorin Nora Krug fragt sich, was Heimat für sie bedeutet, und unternimmt eine literarisch-grafische Spurensuche in der Vergangenheit ihrer Familie: Was hatte Großvaters Fahrschule mit dem jüdischen Unternehmer zu tun, dessen Chauffeur er vor dem Krieg gewesen war? Und was sagen die mit Hakenkreuzen dekorierten Schulaufsätze über ihren Onkel, der mit 18 Jahren im Zweiten Weltkrieg fiel? Ihre gezeichneten und handgeschriebenen Bildergeschichten fügt Krug mit Fotografien, Archiv- und Flohmarktfunden zu einem völlig neuen Ganzen zusammen. „Heimat“ ist ein einzigartiges Erinnerungskunstwerk, in dem Familiengeschichte auf Zeitgeschichte trifft. Ein Graphic Memoir, lebendig, wahr und poetisch erzählt. Dieses eBook beinhaltet farbige Abbildungen und Illustrationen mit handgeletterten Texten. Es ist für die Darstellung auf Tablets optimiert.

Wer beherrscht die Welt?

Die globalen Verwerfungen der amerikanischen Politik

Author: Noam Chomsky

Publisher: Ullstein eBooks

ISBN: 3843714436

Category: Political Science

Page: 416

View: 5867

„Die Frage, wer die Welt regiert, kann nicht eindeutig beantwortet werden. Aber die einflussreichsten Akteure sind klar auszumachen.“ Auch nach der Ära Obama gilt: Die USA betrachten sich grundsätzlich als die Guten – selbst dann, wenn sie das Gleiche tun wie jene, denen sie Böses unterstellen: Zivilflugzeuge abschießen, willkürlich Leute inhaftieren und mit Drohnen umbringen oder in fremde Länder einmarschieren. Das Primat der militärischen Intervention und der unerbittliche Drang, alleinige Weltmacht zu bleiben, bilden die Konstanten der amerikanischen Politik – auch wenn dadurch Staaten ins Chaos und Menschen ins Verderben getrieben werden. Im Land dagegen haben die Reichen und Mächtigen fast freie Hand, jenseits demokratischer Kontrollen und unbeachtet von einer zunehmend gleichgültigen Bevölkerung. Wohin führt uns das? Welche Folgen hat das für den Rest der Welt? In seiner so brillanten wie präzisen Analyse zeigt Noam Chomsky die fatalen Folgen der imperialen Politik der USA für das ohnehin immer chaotischere Zusammenleben auf unserem Planeten.

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