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Written to match the 2010 National Occupational Standards, covering all mandatory and the most popular optional units for the replacement qualifications on the QCF, the book gives complete coverage of the new Level 2 Technical Certificates for Professional Cookery.
| ISBN |
9780435027162 |
| Author |
Series Editor: Pat Rabone |
| Number of pages |
496 |
| Cover |
Paperback |
| Publication Date |
2010 |
| Brand |
Heinemann |
| Model Number |
05063 |
| In Stock |
Yes |
Product Description
Full support to help you get your City & Guilds!
City & Guilds Hospitality & Catering qualifications are supported by a range of textbooks, published in partnership with Heinemann.
Written to match the 2010 National Occupational Standards, covering all mandatory and the most popular optional units for the replacement qualifications on the QCF, the book gives complete coverage of the new Level 2 Technical Certificates for Professional Cookery.
Clear text with colourful, informative illustrations and photographs ensures that the candidate book is engaging, easy and inviting to use for students at Level 2, the title has had 34 new recipes added, each with a skill level and difficulty grading, to help assessment planning.
The Candidate Handbook comes with an introduction by Marcus Wareing, one of the brightest stars in the British food world.
Marcus Wareing has also written a series of top tips which will feature alongside the recipes, so you can be sure your candidates are learning from the best in the field.
Contents Listing
Foreword
Introduction
Health and safety
Food safety
Teamwork
Healthy eating
Cooking methods
Vegetables and pulses
Meat and offal
Poultry
Fish and shellfish
Game
Stocks, soups and sauces
Rice, pasta, grains and egg dishes
The pastry kitchen
Bread and dough products
Pastry
Cakes, sponges and scones
Hot and cold desserts
Prepare food for cold presentation
Glossary
Recipe index
Index
