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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Bibliografische Details

Titel: Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
Verlag: Hodder Education
Erscheinungsjahr: 2014
Sprache: Englisch
ISBN-10: 1471806693
ISBN-13: 9781471806698
Einband: Softcover
Zustand: New

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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.

�ber die Autorinnen und Autoren

David Foskett is a hospitality consultant, advising on all aspects of hospitality education and training. He was formerly Head of School at the London School of Hospitality and Tourism, University of West London.

Patricia Paskins is a hospitality consultant, advising on hospitality education and training, with a focus on work-based hospitality training. She was formerly Work-Based Learning Coordinator at the London School of Hospitality and Tourism, University of West London.

Neil Rippington is Dean of the College of Food at University College Birmingham.

Steve Thorpe is an experienced hospitality professional. He was formerly Head of the Hotel, Hair and Beauty School at City College Norwich.

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