Midlands State University Library
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Practical cookery for level 2 COMMIS Chef Apprentices and NVQs created by David Foskett, Patricia Paskins, Neil Rippington and Steve Thorpe

Contributor(s): Material type: TextTextHodder Education 2019Edition: 14th EditionDescription: viii, 640 pages Coloured illustrations 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781510461802
Subject(s): LOC classification:
  • TX820  PRA
Summary: 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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book Book Batanai Library Open Shelf TX820 PRA (Browse shelf(Opens below)) 159059 Available BK146812
Book Book Batanai Library Open Shelf TX820 PRA (Browse shelf(Opens below)) 159060 Available BK146852
Core Collection Batanai Library Core Collection TX820 PRA (Browse shelf(Opens below)) 159061 Available BK146841
Book Book Batanai Library Open Shelf TX820 PRA (Browse shelf(Opens below)) 154717 Available BK142429

Includes an index

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.

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