Professional Patisserie: For Levels 2, 3 and Professional Chefs, 1st Edition
for Levels 2, 3 and Professional Chefs
$105.42
- Paperback
432 pages
- Release Date
26 September 2013
Summary
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. Professional Patisserie, written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge’s, includes everything needed to help develop industry-standard skills and knowledge, whether you are starting at Level 2, working towards Level 3, or looking to advance existing skills further.
- Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products and processes, from petit fours to chocolate and decorative pieces
- Navigate your way through each chapter easily with helpful grids identifying the recipes suitable for Level 2, Level 3 or the more advanced practitioner
- Learn from past mistakes with ‘What went wrong?’ sections that give clear analysis supported by photographs
Book Details
| ISBN-13: | 9781444196443 |
|---|---|
| ISBN-10: | 1444196448 |
| Author: | Mick Burke, Chris Barker, Neil Rippington |
| Publisher: | Hodder Education |
| Imprint: | Hodder Education |
| Format: | Paperback |
| Number of Pages: | 432 |
| Edition: | 1st |
| Release Date: | 26 September 2013 |
| Weight: | 1.23kg |
| Dimensions: | 21mm x 215mm x 276mm |
| Audience Age: | 16-19 |
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Mick Burke
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.
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