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Professional Chef: S/NVQ Level 2 Paperback – 11 Jun 2007
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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.
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Top Customer Reviews
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!!
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.
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.
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!!
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.
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.
Most Recent Customer Reviews
I bought this as it was required for my son's college studies,I couldn't find it anywhere on the high street,I found it here. Read morePublished on 4 Dec. 2012 by Gweny
As to the book, it is a text book for educational purposes, therefore you know what you are buying prior to purchase. Read morePublished on 3 Oct. 2011 by Wrinklyninja
I got this and the level 2 book after reading all the rave reviews about them and I wish I had not. I didn't send them back because I would spend too much on posting charges. Read morePublished on 11 April 2011 by Ileana
The book is pretty good, though I think it might lack some specific details regarding the generalities of vegetables, meat and deserts preparation and presentation but overall it... Read morePublished on 11 Feb. 2011 by Jo
I'm not a professional chef, nor am I studying for an nvq, but I purchased this book anyway as I was looking for something that took me through the 'basics'. Read morePublished on 24 April 2010 by Gawain
I found this book very helpful and would recomend it to anyone doing their NVQ 2 in catering, well worth the moneyPublished on 30 Jun. 2009 by delia