Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and skills demanded by the new specification.
– Prepares students for both the practical synoptic assignment and the external written exam with practice questions and highly illustrated step-by-step breakdowns of key techniques
– Includes classic dishes as well as the latest methods used in real Michelin-starred kitchens
– Fully up-to-date information on health and safety practice and nutritional data
– Includes professional tips on preparation and presentation
– Includes creative ways to vary dishes, including cheaper alternatives to more expensive ingredients
