foskett professor david (16 Ergebnisse)

Kartoniert / Broschiert. Zustand: New. 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 th.

Zustand: New. 2019. Hardcover. . . . . . Books ship from the US and Ireland.

Zustand: New. 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. . . . . Books ship from the US and Ireland.

Paperback. Zustand: Brand New. 424 pages. 10.94x8.43x0.71 inches. In Stock.

Zustand: New. pp. 592.

Zustand: New. 2022. Paperback. . . . . . Books ship from the US and Ireland.

Zustand: New. 2021. Paperback. . . . . . Books ship from the US and Ireland.

Paperback. Zustand: Fair. 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. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration.

Paperback. Zustand: Very Good. Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students. - Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste. - Considers latest trends and developments, including the use and impact of social media. - Updated to reflect up-to-date legislative requirements, including new allergen legislation. - Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Zustand: Good. 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. Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques. Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control. Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests. Allows students to showcase the practical skills required for assessment with new 'Show it' activities. Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.

Paperback. Zustand: Brand New. 624 pages. 10.87x8.46x1.30 inches. In Stock.

Zustand: New. &Uumlber den AutorDavid 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.

Zustand: New. Trust in this fully updated and modern Hospitality and Catering resource, developed to reflect latest legislation and industry practices, with comprehensive coverage of topics and trends that will put students on the path to success when studying for range .

Kartoniert / Broschiert. Zustand: New. 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.&Uumlber den AutorDavid Foskett is a hospita.

Zustand: New. 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.nBecome an expert chef with this textbook which covers all the advanced preparation, coo.

Zustand: New. Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years.&Uumlber den AutorDavid Foskett is a hospitality consultant, advising on all aspects of hospitality education and trai.