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Professional Chef: S/NVQ Level 2
 
 
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Professional Chef: S/NVQ Level 2 (Paperback)

by Gary Hunter (Author), Terry Tinton (Author) "The aim of this chapter is to enable the candidate to develop proficiency and put into practice their knowledge of the health, safety and hygienic..." (more)
5.0 out of 5 stars See all reviews (12 customer reviews)
RRP: £25.99
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Price For All Three: £68.37

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Product details

  • Paperback: 640 pages
  • Publisher: Thomson Learning (11 Jun 2007)
  • Language English
  • ISBN-10: 1844805050
  • ISBN-13: 978-1844805051
  • Product Dimensions: 27.4 x 21.6 x 3.6 cm
  • Average Customer Review: 5.0 out of 5 stars See all reviews (12 customer reviews)
  • Amazon.co.uk Sales Rank: 19,401 in Books (See Bestsellers in Books)

    Popular in these categories:

    #10 in  Books > Food & Drink > Wine & Winemaking
    #11 in  Books > Food & Drink > Entertaining & Special Occasions > Gourmet
    #14 in  Books > Study Books > FE & College > Vocational > Vocational Qualifications > NVQ

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Inside This Book (Learn More)
First Sentence
The aim of this chapter is to enable the candidate to develop proficiency and put into practice their knowledge of the health, safety and hygienic practices within the workplace. Read the first page
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Professional Chef: S/NVQ Level 2
75% buy the item featured on this page:
Professional Chef: S/NVQ Level 2 5.0 out of 5 stars (12)
£24.69
Professional Chef: Diploma Level 1
9% buy
Professional Chef: Diploma Level 1 5.0 out of 5 stars (1)
£17.09
Professional Chef - Level 3 - S/NVQ
7% buy
Professional Chef - Level 3 - S/NVQ 5.0 out of 5 stars (2)
£26.59
Practical Cookery (Book & CD)
6% buy
Practical Cookery (Book & CD) 4.6 out of 5 stars (12)
£19.54
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Customer Reviews

12 Reviews
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Average Customer Review
5.0 out of 5 stars (12 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 A Professional Teaching Aid, 9 May 2007
Having just read through this new book, I feel compelled to write a quick review in appreciation of this breath of fresh air! I have not yet read a culinary book that so comprehensively maps a national qualification against real skills that are up to date with the industry. This book is relevant, essential reading that will be equally used by lecturers, students and working chefs alike. I can see why Jamie Oliver himself decided to endorse this book by writing the foreword to it.
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9 of 9 people found the following review helpful:
5.0 out of 5 stars A must buy for any budding chef, 9 May 2007
By Jason Meredith (Thanet, Kent) - See all my reviews
I cannot believe it has taken so long to produce such a well written comprehensive book like this.
The recipes, step by step pictures and chefs tips are great.
The format, information provided is second to none.
I haven't put it down yet and have spent evry spare minute cooking dish after dish.
I have recommended it to all my friends and family, an essential buy for anyone interested in cooking properly!!
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9 of 9 people found the following review helpful:
5.0 out of 5 stars Long Awaited, 8 May 2007
By Susan Wallace (Reading, U.K>) - See all my reviews
At last a book which is aimed at the Professional Chef of the future. The book is extremely well written, the pictures are fanatstic and the recipes work!!
I will definately use this book to teach my students and can honestly say this is the most comprehensive text book ever written for chefs.
The diagrams and explanations of meat for example are perfect and the chefs involved are obviously experts in their field.
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Most Recent Customer Reviews

5.0 out of 5 stars Professional Chef 2 s/NVQ
I found this book very helpful and would recomend it to anyone doing their NVQ 2 in catering, well worth the money
Published 12 days ago by delia

5.0 out of 5 stars Professional chef nvq level 2
Good information on theory, I like the pictures giving detail on how to proceed with recipes and how they should look, again good information on commodities and the link with NVQ... Read more
Published 2 months ago by J. McCann

5.0 out of 5 stars Highly recommended...An excellent, professional and well written book...
Any aspiring young person who wishes to join the catering profession should have a copy of this book. Read more
Published 17 months ago by Ken Woodward

5.0 out of 5 stars Professional, exciting, value for money
What a book!!!!!!!
I bought the practical cookery and theory of catering at great expense, had I known this book was coming it would have been top of my list. Read more
Published 23 months ago by Mike O'Meara

5.0 out of 5 stars A Massive Read!
I have begun to use this book for my studies to be a professional chef and wish that I had used this book throughout the whole year. Read more
Published on 6 Jul 2007 by Emma Shreeves

5.0 out of 5 stars Great book
I just thought I would send a brief review in.
This book is a breath of fresh air, concise, professional and it's step by step photos are great. Read more
Published on 28 Jun 2007 by Harry Keen

5.0 out of 5 stars Breathtaking
I have just come to the end of my level 1 NVQ course in cooking and have been struggling to use the old text books. Read more
Published on 14 Jun 2007 by Susan Wallace

5.0 out of 5 stars Highly recommended
I have bought this book for my restaurant chefs to work from; I was amazed at how professional the product is. Read more
Published on 9 May 2007 by Alison Taylor

5.0 out of 5 stars The perfect training and research tool
As a senior chef with many years experience I was delighted to find this book with which to train my junior chefs and apprentices. Read more
Published on 9 May 2007 by Nick Rowles

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