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Professional Chef: S/NVQ Level 2 Paperback – 11 Jun 2007

4.6 out of 5 stars 16 customer reviews

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Product details

  • Paperback: 640 pages
  • Publisher: Cengage Learning Vocational; International edition edition (11 Jun. 2007)
  • Language: English
  • ISBN-10: 1844805050
  • ISBN-13: 978-1844805051
  • Product Dimensions: 27.4 x 22.1 x 3.6 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Bestsellers Rank: 24,725 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

About the Author

Gary Hunter is Head of Culinary Arts at Westminster Kingsway College (CoVE). A qualified lecturer with 12 years' experience in teaching levels 1-4, he is also a leading Chef Patissier and Chocolatier, winning numerous gold medals. Terry Tinton is Course Coordinator for the Professional Chef Diploma at Westminster Kingsway College (CoVE). He has won many awards spanning a hugely successful career, which has so far included holding a senior position at the House of Commons and working extensively across Switzerland and Germany. Patrick Carey is Senior Lecturer and Course Coordinator for the FdSc in Culinary Arts at Westminster Kingsway College (CoVE). He was winner of the Senior Toque d'Or Competition and was the only chef to ever gain distinction marks across the board for 706/3.


Customer Reviews

4.6 out of 5 stars
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Top Customer Reviews

Format: Paperback
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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Format: Paperback
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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Format: Paperback
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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Format: Paperback
I have bought this book for my restaurant chefs to work from; I was amazed at how professional the product is.

I have purchased catering text books in the past and have been thoroughly disappointed, this book is fantastic.

I see the level 3 book is being released soon and I hope it is as good as this one.
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Format: Paperback
As a senior chef with many years experience I was delighted to find this book with which to train my junior chefs and apprentices. I have often though the old books avaliable were out of touch, incorrect and used very poor recipes. This book however is excellent. The style, methodical approach and fantastic stage pictures makes this book a must have for any young aspiring chef and trainer.

Well done to the authors, I look forward to reading the level 3 book; if the level 2 is anything to go by then it will be breathtaking!!
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Format: Paperback
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.

I am an enthusiastic chef who is self taught.

I have gone from book to book in the quest for knowledge.

Finally an author who has experience, skill and a good training back ground.

I will definately by the level 3 when it becomes avaliable.
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Format: Paperback
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.

This new book which I have just recieved will be of great use for my studies next year and I have started to cook the dishes at home.

The poached halibut and cherry tomato confit is really tasty and looks exactly like the pictures in the book.
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By pluke on 11 Dec. 2010
Format: Paperback
As a mature student just coming to the end on my nvq2 I would like to warn students about this book, even my tutors are unhappy with it due to the instructions being flawed.. such as ingredients in the list that do not appear in the method instructions or ingredients mentioned in the method but are not in the ingredient list. Photos that do not match up with captions and spelling mistakes such as manor instead of manner, Would in all honesty rather have Practical Cookery...Sorry Jamie you should have read the book before writing the foreword.
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