Elevate your culinary skills with this comprehensive Classic Reference Book, designed specifically for apprentices and work-based learners preparing for assessments in the Level 2 NVQ Diploma in Professional Cookery or Food Production. This fully updated resource not only covers essential underpinning knowledge for NVQs but also includes valuable insights into the Hospitality and Catering Principles Technical Certificate.
Weighing 1.72 kg, this book features over 600 recipes complemented by 1,000 photographs that illustrate preparation, cooking, and finishing techniques. It encompasses all the classic dishes every chef should master, providing a solid foundation for your culinary journey.
To aid your learning experience, each recipe is accompanied by close-up photographs that showcase how finished dishes should look, ensuring you’re well-prepared for professional presentation. Additionally, gain access to professional demonstration videos that enhance your understanding of essential culinary skills.
Product Features:
- Weight: 1.72 kg
- Content: Over 600 recipes & 1,000 photographs covering key techniques
- Classic Dishes: Includes all the classics every chef should master
- Visual Aids: Close-up photographs for every recipe demonstrate finished dishes
- Additional Learning: Access to professional demonstration videos
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