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    ADVANCED PROFESSIONAL CHEF LEVEL 3 DIPLOMA

    €51.25
    Covers a comprehensive selection of dishes, inspired by modern, classical and international techniques. This title provides guidance on how to carry out specialist butchery, larder and fishmonger techniques alongside clear explanations of all the underpinning theory for assessments. It is packed with classical and international techniques.
    ISBN: 9781408064214
    AuthorHunter, Gary
    SubAuthor1Tinton, Terry (Westminster Kingsway Coll
    Pub Date04/04/2013
    BindingPaperback
    Pages544
    AvailabilityCurrently out of stock. If available, delivery is usually 5-10 working days.
    Edition2nd ed
    Availability: Out of Stock

    Advanced Professional Chef Level 3 Diploma, 2e is for chefs who want to reach the top. Written to provide complete coverage of both NVQ and VRQ Level 3 qualifications, this fully revised new edition will help learners perfect the superior skills needed to excel in today's challenging kitchens.

    Advanced Professional Chef is packed full of recipes covering a comprehensive selection of exciting and challenging dishes, inspired by modern, classical and international techniques.

    With a focus on developing professional culinary knowledge, the book provides step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques alongside clear explanations of all the underpinning theory for assessments.

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    Advanced Professional Chef Level 3 Diploma, 2e is for chefs who want to reach the top. Written to provide complete coverage of both NVQ and VRQ Level 3 qualifications, this fully revised new edition will help learners perfect the superior skills needed to excel in today's challenging kitchens.

    Advanced Professional Chef is packed full of recipes covering a comprehensive selection of exciting and challenging dishes, inspired by modern, classical and international techniques.

    With a focus on developing professional culinary knowledge, the book provides step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques alongside clear explanations of all the underpinning theory for assessments.