ISBN 9780170245548

Author/Module Code: FORD/HUNTER/TINTON/RIPPINGTON

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Price: $109.00 AUD inc GST

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All the fresh ingredients you need for a successful career in Commercial Cookery. Now in a brand new 2 book split edition - Professional Chef 2e is available as: Kitchen Operations (Volume 1) covering core units from SIT20312 Certificate II in Kitchen Operations qualification Commercial Cookery (Volume 2) covering core units from SIT30813 Certificate III in Commercial Cookery qualification Professional Chef e2 is the ultimate guide for aspiring chefs looking to excel in their studies and progress towards a rewarding and stimulating career. It clearly explains the skills, techniques and theory needed to excel in your studies, succeed in the kitchen and compete for some of the finest jobs in the catering industry. Table of Contents 1. Produce poultry dishes 2. Produce seafood dishes 3. Produce meat dishes 4. Produce breads, cakes and pastries 5. Produce desserts 6. Produce and serve food for buffets 7. Plan and cost menus 8. Produce food that meets special dietary requirements 9. Work effectively as a cook 10. Coach others in job skills 11. Prepare and serve cheese 12. Receive and store stock 13. Source and use information on the hospitality industry