Supervising Food Safety (level 3)
Author | : Richard A. Sprenger |
Publisher | : |
Total Pages | : 168 |
Release | : 2008 |
Genre | : Food |
ISBN | : 9781906404628 |
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Author | : Richard A. Sprenger |
Publisher | : |
Total Pages | : 168 |
Release | : 2008 |
Genre | : Food |
ISBN | : 9781906404628 |
Author | : Richard A. Sprenger |
Publisher | : |
Total Pages | : 0 |
Release | : 2023 |
Genre | : |
ISBN | : 9781915256010 |
Author | : Richard A. Sprenger |
Publisher | : |
Total Pages | : 0 |
Release | : 2023 |
Genre | : |
ISBN | : 9781915256218 |
Author | : Richard A. Sprenger |
Publisher | : |
Total Pages | : 175 |
Release | : 2014-01 |
Genre | : Food |
ISBN | : 9781907751776 |
Author | : |
Publisher | : |
Total Pages | : |
Release | : 2020 |
Genre | : |
ISBN | : 9781912633524 |
Author | : Richard A. Sprenger |
Publisher | : |
Total Pages | : 24 |
Release | : 2007 |
Genre | : Food handling |
ISBN | : 9781904544760 |
Author | : Richard A. Sprenger |
Publisher | : |
Total Pages | : 24 |
Release | : 2014-01 |
Genre | : Food |
ISBN | : 9781906404925 |
Author | : David Foskett |
Publisher | : Hodder Education |
Total Pages | : 754 |
Release | : 2012-03-30 |
Genre | : Cooking |
ISBN | : 1444169742 |
A core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ). Retaining the pedigree and reliability of Advanced Practical Cookery, combined with engaging features, this new book is written by expert authors to ensure your students are fully prepared and have everything they need to succeed on level 3 courses in food preparation and cookery. As well as being a perfect match for the Level 3 Diploma in Professional Cookery, this book also supports other qualifications, including NVQs in Food Preparation and Cookery, Kitchen and Larder, and Patisserie and Confectionery.
Author | : Richard A. Sprenger |
Publisher | : |
Total Pages | : 0 |
Release | : 2010 |
Genre | : Food |
ISBN | : |
Author | : David Foskett |
Publisher | : Hodder Education |
Total Pages | : 1256 |
Release | : 2014-08-29 |
Genre | : Study Aids |
ISBN | : 1471806715 |
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. Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques. It contains all of the underpinning knowledge you need for whichever Level 3 course you are completing. In addition, catering colleges from across the UK have contributed regional recipes which will be of interest to Level 3 and master chefs alike. - Put your knowledge into practice with 400 specially selected, easy-to-follow recipes complete with colourful photographs - Master important skills with dozens of step-by-step sequences which guide you through advanced techniques - Get hints, information and valuable advice on working in a professional kitchen from real chefs - Test yourself with questions at the end of each chapter and refine your reflection technique with special sections on identifying results and conducting independent research - Access industry-standard videos on your smartphone, tablet or computer with QR codes embedded in the text