Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen. Num Pages: 592 pages, illustrations. BIC Classification: 4KVCT; TTVC. Category: (UF) Further/Higher Education. Dimension: 276 x 217 x 28. Weight in Grams: 1602. . 2014. 6th Edition. Paperback. . . . .

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D�tails bibliographiques

Titre: Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
�diteur: Hodder Education
Date de parution: 2014
Langue: anglais
ISBN � 10 chiffres: 1471806693
ISBN � 13 chiffres: 9781471806698
Reliure: Couverture souple
�tat de l'article: New

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Synopsis

Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen.

� propos de l?auteur

Professor David Foskett MBE CMA is Head of the School of Hospitality and Tourism at the University of West London. Patricia Paskins MHCIMA is Senior Hospitality Lecturer and Work-Based Learning Co-ordinator at the the University of West London's School of Hospitality and Tourism. Neil Rippington is Dean of the College of Food at University College Birmingham and principal examiner for two major awarding bodies. Steve Thorpe FIH is Head of the Hotel, Hair and Beauty School at City College, Norwich.

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