PRACTICAL COOKERY FOR LEVEL 2 COMMIS CHEF APPRENTICES AND NVQS
Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new C...
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| Main Authors: | , , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
London
Hodder Education
2019
©2019 |
| Edition: | 14TH EDITION |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 100 | 1 | # | |a Foskett, David |e author |
| 245 | 1 | 0 | |a PRACTICAL COOKERY |b FOR LEVEL 2 COMMIS CHEF APPRENTICES AND NVQS |c DAVID FOSKETT, PATRICIA PASKINS, NEIL RIPPINGTON, STEVE THORPE |
| 250 | # | # | |a 14TH EDITION |
| 264 | # | 1 | |a London |b Hodder Education |c 2019 |
| 264 | # | 1 | |c ©2019 |
| 300 | # | # | |a vii, 640 pages |b illustrations |c 28 cm |
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| 520 | # | # | |a Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. |
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| 526 | 0 | # | |a Commercial Foodservice Operation |b Bachelor of Science (Hons) Foodservice Management with Entrepreneurship |5 Faculty of Hotel and Tourism Management |
| 650 | # | 0 | |a Quantity cooking |
| 650 | # | 0 | |a Cooking |
| 700 | 1 | # | |a Paskins, Patricia |e author |
| 700 | 1 | # | |a Rippington, Neil |e author |
| 700 | 1 | # | |a Thorpe, Steve |e author |
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MODERN BATCH COOKERY