Practical Cookery for the Level 2 Technical Certificate in Professional Cookery

Practical Cookery for the Level 2 Technical Certificate in Professional Cookery

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

WB|YQY|TTVC

641.5

David Foskett, Neil Rippington, Steve Thorpe, Patricia Paskins – Hodder Education