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OverviewFull Product DetailsAuthor: Gary Hunter (Westminster Kingsway College) , Terry Tinton (Westminster Kingsway College)Publisher: Cengage Learning EMEA Imprint: Cengage Learning EMEA Edition: 2nd edition Dimensions: Width: 21.60cm , Height: 3.10cm , Length: 27.60cm Weight: 1.795kg ISBN: 9781408039090ISBN 10: 1408039095 Pages: 608 Publication Date: 08 June 2011 Audience: College/higher education , Tertiary & Higher Education Format: Paperback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviews'The culinary techniques within the Professional Chef Level 2 Diploma textbook are well described and the colour pictures are very attractive and of excellent quality. It is also a good idea to have the test questions at the end of each chapter - Shyam Patiar, Llandrillo College, North Wales Is the definitive guide to modern cookery [and] fundamental in the training & development of the modern professional chef - Emmett McCourt, Chef/Lecturer, Coordinator NVQ Level 2 Professional Cookery, The School Of Hospitality, North West Regional College, Derry Northern Ireland Author InformationGary Hunter is Head of Culinary Arts at Westminster Kingsway College (CoVE). A qualified lecturer with 12 years' experience in teaching levels 1-4, he is also a leading Chef Patissier and Chocolatier, winning numerous gold medals. Terry Tinton is Course Coordinator for the Professional Chef Diploma at Westminster Kingsway College (CoVE). He has won many awards spanning a hugely successful career, which has so far included holding a senior position at the House of Commons and working extensively across Switzerland and Germany. Tab Content 6Author Website:Countries AvailableAll regions |
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