Free Shipping In Australia
Advanced Professional Chef Level 3 Diploma By Terry Tinton (Westminster Kingsway College)

Advanced Professional Chef Level 3 Diploma
by Terry Tinton (Westminster Kingsway College)

In Stock
$44.99
inc. GST
Covers a comprehensive selection of dishes, inspired by modern, classical and international techniques. This title provides guidance on how to carry out specialist butchery, larder and fishmonger techniques alongside clear explanations of all the underpinning theory for assessments. It is packed with classical and international techniques.
Only 1 left

Advanced Professional Chef Level 3 Diploma Summary


Advanced Professional Chef Level 3 Diploma by Terry Tinton (Westminster Kingsway College)

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 today'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.

Why buy from World of Books

Our excellent value books literally don't cost the earth
Free delivery in Australia
Read more here
Every used book bought is one saved from landfill

Advanced Professional Chef Level 3 Diploma Reviews


1. Supervisory skills in the hospitality industry 2. Principles of supervising food safety in catering 3. Practical gastronomy 4. Cold larder and farinaceous 5. Advanced soups, sauces and dressings 6. Vegetables and vegetarian dishes 7. Meat dishes 8. Poultry and game dishes 9. Fish and shellfish 10. Pastry and patisserie 11. Dough and fermented products 12. Hot, cold and frozen desserts 13. Cakes, sponges and petit fours 14. Chocolate products and decorative items 15. Sugar and marzipan based products and decor 16. Food product development and sous-vide concepts 17. Healthier dishes

About Terry Tinton (Westminster Kingsway College)


Terry Tinton is Course Coordinator for the Professional Chef Diploma at Westminster Kingsway College (CoVE). He has won many awards spanning a hugely successful career, which has so far included holding a senior position at the House of Commons and working extensively across Switzerland and Germany. Gary Hunter is Head of Culinary Arts at Westminster Kingsway College (CoVE). A qualified lecturer with 12 years' experience in teaching levels 1-4, he is also a leading Chef Patissier and Chocolatier, winning numerous gold medals.

Table of Contents


1. Supervisory skills in the hospitality industry 2. Principles of supervising food safety in catering 3. Practical gastronomy 4. Cold larder and farinaceous 5. Advanced soups, sauces and dressings 6. Vegetables and vegetarian dishes 7. Meat dishes 8. Poultry and game dishes 9. Fish and shellfish 10. Pastry and patisserie 11. Dough and fermented products 12. Hot, cold and frozen desserts 13. Cakes, sponges and petit fours 14. Chocolate products and decorative items 15. Sugar and marzipan based products and decor 16. Food product development and sous-vide concepts 17. Healthier dishes

Additional information

GOR005494614
Advanced Professional Chef Level 3 Diploma by Terry Tinton (Westminster Kingsway College)
Terry Tinton (Westminster Kingsway College)
Used - Very Good
Paperback
Cengage Learning EMEA
2013-03-29
544
1408064219
9781408064214
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.