About the book

General features of the Professional Chef series include:

• Written by experienced lecturers, with recent industry experience, in a clear and accessible style
• A mouth-watering four-colour format with a contemporary, professional design
• Easy to navigate text with a full index and glossary
• Packed with colour illustrations and step-by-step photo sequences that are easy to follow and detail all the theories, skills and core techniques required
• Contains forewords by renowned and inspirational chefs such as Gary Rhodes, Jamie Oliver and Gordon Ramsey
• Recipes, advice and personal profiles from leading industry chefs at the UK’s finest restaurants
• The books can also be supported by the Virtual Kitchen, a state-of-the-art online learning environment
• The inside covers also include helpful conversion tables for oven temperatures, weight, liquid and length

Chapters address a specific unit of the City & Guild’s curriculum for the S/NVQ or new Diploma qualification and include:

• learning objectives at the start of each chapter highlighting the skills and knowledge students need to be proficient in and understand by the end of the chapter
• questions at the end of each chapter to assess knowledge and understand
• modern and traditional recipes for each commodity
• advice from leading industry figures and an insight into what motivated them during their training
• health and safety boxes, drawing attention to important health and safety information
• quality points providing information to help assess the freshness of products and helpful guidance for buying commodities
• chef’s tip boxes which share the author’s experiences of the catering industry, with helpful suggestions to improve your skills
• pointers throughout the text to corresponding video demonstrations in our state-of-the-art Virtual Kitchen

Endorsed by the Craft Guild of Chefs, these exciting new textbooks will provide your students with all the ingredients needed to be the top chefs of the future.