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Professional Patisserie: For Levels 2, 3 and Professional Chefs
Langbeschreibung
Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef.
Mick Burke is Deputy Head of Department in Catering, Hospitality, Aviation and Tourism at Sheffield City College. He has decades of teaching experience and has won national competitions for patisserie work.Chris Barker is Curriculum Manager for Patisserie at the Centre for Hospitality and Food Studies, Colchester Institute. He has decades of teaching experience and was formerly a pastry chef at the Ritz.Neil Rippington is Dean of the College of Food at University College Birmingham. His career as a chef spanned restaurants in London, France and the USA.
ISBN-13:
9781444196443
Veröffentl:
2013
Erscheinungsdatum:
27.09.2013
Seiten:
432
Autor:
Chris Barker
Gewicht:
1171 g
Format:
274x212x25 mm
Sprache:
Englisch
52,00 €*
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