Professional Chef

Professional Chef

  • Paperback

List price: US$87.02

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Description

Professional Chef is a fabulous student text that clearly explains the skills, techniques and theory students need to do well in their studies. It is mapped to the Certificate III in Hospitality (Commercial Cookery) and therefore covers Certificate II in Hospitality (Kitchen Operations) as well. It features step by step images, Chef's Tips, Health and Safety Tips, Chef Profiles (including George Calombaris and Curtis Stone) and Chef Recipes. There is also a foreword by Tobie Puttock of restaurant Fifteen, Melbourne fame. This text is available for 30 day 'on approval' evaluation. An ideal teacher or student reference text. Also on offer is the Virtual Kitchen website, single user license only. The Virtual Kitchen website is an interactive learning tool for use with the Professional Chef book. It contains extended theory, student quizzes, an image gallery, video demonstrations, an interactive food map and 100 additional recipes. The Virtual Kitchen website can be accessed for 3 years from activation date. Not available 'on approval', however preview the website at http://virtualkitchendemo.cengagelearning.com.au/ For more information about Professional Chef or the Virtual Kitchen please contact Christine Vasiljevic or visit the website at www. nelsonsecondary.com.au Christine Vasiljevic A+ Sales Representative ' Nelson Cengage Learning E: christine.vasiljevic@cengage.com P: (03) 9685 4180show more

Product details

  • Paperback
  • Cengage Learning Australia
  • South Melbourne, Australia
  • New edition
  • New edition
  • 0170158217
  • 9780170158213

Table of contents

1. Introduction to the Catering and Hospitality Industry 2. Hygiene & Safety in the Kitchen 3. Basic Cookery 4. Working with Others 5. Vegetables, Eggs, Fruit and Farinaceous Dishes 6. Poultry 7. Fish and Shellfish 8. Meat, Game and Offal 9. Bakery, Pastry and Desserts 10. Dietary and Cultural Needs 11. Kitchen Managementshow more