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Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition
By Ben Christopherson; Steve Thorpe; Professor David Foskett; Patricia Paskins; Neil Rippington; Ketharanathan Vasanthan; Gary Farrelly
£39.00
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Description
Discover the essential guide for aspiring chefs with Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition. This comprehensive textbook, crafted by culinary experts including Ben Christopherson, Steve Thorpe, and Professor David Foskett, provides an in-depth exploration of foundational cooking techniques and professional practices.
The Story
This edition is meticulously designed to support learners in achieving their Level 2 Diploma in Professional Cookery. Through a structured approach, it covers a wide array of topics, from food preparation to cooking methods and presentation techniques. The clear, step-by-step instructions are complemented by stunning visuals that enhance understanding and retention.
Why Readers Love It
- Comprehensive Coverage: The book delves into various culinary skills, ensuring a well-rounded education.
- Engaging Layout: Each chapter is thoughtfully organised, making complex concepts accessible to learners.
- Expert Insights: Contributions from industry professionals provide real-world context and tips.
Perfect For
Whether you're a student pursuing a vocational qualification in culinary arts or a professional looking to refine your skills, this book serves as an invaluable resource. It’s also suitable for educators seeking a reliable teaching tool in culinary education.
With its practical approach and emphasis on hands-on learning, this book stands as a pillar in the culinary education landscape, making it an essential addition for anyone serious about pursuing a career in cooking.
Specifications
Format: Paperback / softback
Dimensions: × ×
Pages: 624
Publisher: Hachette
ISBN: 9781398385375
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