Articles liés à NVQ/SVQ (Level 3)
Synopsis
This workbook is ideal for those taking the NVQ/SVQ Level 3 Kitchen and Larderwork qualification. The key units are fully covered, and underpinning knowledge thoroughly tested. Space is provided for the user to write in their answers, and the book can be used as part of the portfolio of evidence. Designed to accompany "Advanced Practical Cookery", this workbook covers the preparation and production of: complex fish and shellfish dishes; meat, offal, game and poultry dishes; sauces, soups and cold dressings; complex vegtable dishes; and cold buffet items.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Biographie de l'auteur
Victor Ceserani MBE CPA MBA FHCIMA is the world-renowned co-author, with Ronald Kinton, of Practical Cookery and The Theory of Catering. He was formerly Head of the School of Hotelkeeping and Catering at Ealing College of Higher Education (now Thames Valley University).
Présentation de l'éditeur
This workbook covers the generic and specialist units needed for the Kitchen and Larderwork NVQ / SVQ Level 3 qualification. Underpinning knowledge is fully covered and tested.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Kitchen and Larderwork NVQ Level 3 Workbook: NVQ/SVQ Workbook Level 3: NVQ/SVQ Level 3
Edité par
Hodder Education, 1996
ISBN 10 : 0340673885
ISBN 13 : 9780340673881
Ancien ou d'occasion
Paperback
Vendeur : Reuseabook, Gloucester, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Used; Good. Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover. Grubby book may have mild dirt or some staining, mostly on the edges of pages. Damaged book. Slightly damaged in some way typically, a grazed corner or torn cover. N° de réf. du vendeur CHL10351080
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