Level 2 Certificate in Professional Cookery PDF Download
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Author: Pam Rabone
Publisher: Heinemann
ISBN: 0435464108
Category :
Languages : en
Pages : 578
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Book Description
Endorsed by City and Guilds, this book provides coverage of the 2005 Standards for NVQ Level 2 Professional Cookery. It combines aspects of a step-by-step recipe book with those of a qualification-based textbook.
Author: Pam Rabone
Publisher: Heinemann
ISBN: 0435464108
Category :
Languages : en
Pages : 578
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Book Description
Endorsed by City and Guilds, this book provides coverage of the 2005 Standards for NVQ Level 2 Professional Cookery. It combines aspects of a step-by-step recipe book with those of a qualification-based textbook.
Author: David Foskett
Publisher: Hodder Education
ISBN: 151040130X
Category : Study Aids
Languages : en
Pages : 736
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Book Description
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
Author: David Foskett
Publisher: Hodder Education
ISBN: 1471839621
Category : Study Aids
Languages : en
Pages : 1336
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Book Description
Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book
Author: David Foskett
Publisher: Hodder Education
ISBN: 1471839591
Category : Study Aids
Languages : en
Pages : 1532
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Book Description
Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment. Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices. - See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques - Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section - Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit - Access professional demonstration videos with links throughout the book
Author: Kogan Page Editorial
Publisher: Kogan Page Publishers
ISBN: 0749497416
Category : Education
Languages : en
Pages : 724
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Book Description
Now in its 50th edition, British Qualifications 2020 is the definitive one-volume guide to every recognized qualification on offer in the United Kingdom. With an equal focus on both academic and professional vocational studies, this indispensable guide has full details of all institutions and organizations involved in the provision of further and higher education, making it the essential reference source for careers advisers, students, and employers. It also contains a comprehensive and up-to-date description of the structure of further and higher education in the UK, including an explanation of the most recent education reforms, providing essential context for the qualifications listed. British Qualifications 2020 is compiled and checked annually to ensure the highest currency and accuracy of this valuable information. Containing details on the professional vocational qualifications available from over 350 professional institutions and accrediting bodies, informative entries for all UK academic universities and colleges, and a full description of the current structural and legislative framework of academic and vocational education, it is the complete reference for lifelong learning and continuing professional development in the UK.
Author: Jason Ford
Publisher: Cengage Learning
ISBN: 9780170181709
Category : Cooking
Languages : en
Pages : 603
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Book Description
All the fresh ingredients you need for a successful career in Commercial Cookery. Combining theory and practice in one easy-to-use book, Professional Chef covers the 25 core competencies in the new SIT07 Training Package. Professional Chef is the ultimate guide for aspiring chefs looking to excel in their studies and progress towards a rewarding and stimulating career. It clearly explains the skills, techniques and theory you need to excel in your studies, succeed in the kitchen and compete for some of the finest jobs in the catering industry.
Author: European University Association
Publisher: dr josef raabe verlags gmbh
ISBN: 9783818302092
Category : Europe
Languages : en
Pages : 472
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Book Description
Author: Prue Leith
Publisher:
ISBN: 9780316913171
Category : Cooking
Languages : en
Pages : 352
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Book Description
Designed to teach the culinary techniques and principles of the kitchen, this book consists of 42 menu lessons which take the reader from the simplest dishes through to real culninary masterpieces. The authors have run a school of food and wine since 1975.
Author: Kogan Page
Publisher: Kogan Page Publishers
ISBN: 9780749439613
Category : Business & Economics
Languages : en
Pages : 572
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Book Description
Over the last decade as the importance of vocational qualifications has been firmly established, the system has become increasingly complex and hard to grasp. Now in its sixth edition, this popular and accessible reference book provides up-to-date information on over 3500 vocational qualifications in the UK. Divided into five parts, the first clarifies the role of the accrediting and major awarding bodies and explains the main types of vocational qualifications available. A directory then lists over 3500 vocational qualifications, classified by professional and career area, giving details of type of qualification, title, level, awarding body and, where possible, the course code and content. The third section comprises a glossary of acronyms used, together with a comprehensive list of awarding bodies, industry lead bodies, professional institutes and associations, with their contact details. Section four is a directory of colleges offering vocational qualifications in the UK, arranged alphabetically by area. Finally, section five is an index of all qualifications, listed alphabetically by title.
Author: C. Anandharamakrishnan
Publisher: CRC Press
ISBN: 0429772394
Category : Science
Languages : en
Pages : 803
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Book Description
Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.
