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Professional Chef - Level 3 - S/NVQ (Paperback)

by Gary Hunter; Terry Tinton; Patrick Carey (Author) "The aim of this chapter is to enable you to acquire expertise and put into practice in the workplace, a knowledge of the health and..." (more)
5.0 out of 5 stars See all reviews (2 customer reviews)
RRP: £27.99
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Professional Chef - Level 3 - S/NVQ + Professional Chef: S/NVQ Level 2 + Professional Chef: Diploma Level 1
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Product details

  • Paperback: 544 pages
  • Publisher: Thomson Learning; 1 edition (15 Feb 2008)
  • Language English
  • ISBN-10: 184480531X
  • ISBN-13: 978-1844805310
  • Product Dimensions: 27.4 x 21.6 x 3 cm
  • Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)
  • Amazon.co.uk Sales Rank: 25,927 in Books (See Bestsellers in Books)

    Popular in these categories:

    #11 in  Books > Food & Drink > Entertaining & Special Occasions > Gourmet
    #15 in  Books > Food & Drink > Wine & Winemaking
    #30 in  Books > Food & Drink > Reference & Gastronomy > Gastronomy

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Inside This Book (Learn More)
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The aim of this chapter is to enable you to acquire expertise and put into practice in the workplace, a knowledge of the health and hygiene practices. Read the first page
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Professional Chef - Level 3 - S/NVQ
69% buy the item featured on this page:
Professional Chef - Level 3 - S/NVQ 5.0 out of 5 stars (2)
£26.59
Professional Chef: S/NVQ Level 2
13% buy
Professional Chef: S/NVQ Level 2 5.0 out of 5 stars (12)
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Practical Cookery (Book & CD) 4.6 out of 5 stars (12)
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5.0 out of 5 stars (2 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
10 of 10 people found the following review helpful:
5.0 out of 5 stars Professional Chef - Level 3 - S/NVQ: 3, 15 Feb 2008
I am genuinely excited about this book! When I first received it, I had a thoroughly good look through it and was especially impressed with the chefs profiles and the quality of the photographs which support the text. The many pictures and recipes demonstrate an excellent level of culinary competence. The authors have a real feeling for all things culinary and have created a set of books which should be recommended to all young and aspiring chefs. The book is written with care and diligence with detailed observations and well written explanations of the methods, which is so important when writing a culinary manual. Ken Woodward, Senior Lecturer, Culinary Arts Studio, University of Brighton.
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1 of 1 people found the following review helpful:
5.0 out of 5 stars Amazing, 20 April 2009
By Dr. Stephen Bornemann "Steph" (Norwich, UK) - See all my reviews
(REAL NAME)   
Amazing. Forget celebrity chef books. This is the business if you really want to know how to cook at a very high level.
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