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Professional Chef Commercial Cookery,
2nd Edition

Jason Ford, Gary Hunter, Terry Tinton, Neil Rippington

ISBN-13: 9780170245548 | ISBN-10: 0170245543

Copyright 2015

| Published 2015

| 440 pages

List Price USD $96.00

Overview

All the fresh content your students need for a successful career in Commercial Cookery. Now in a brand new 2 book split edition - Professional Chef 2e is available as: Kitchen Operations (Volume 1) covering core units from SIT20416 Certificate II in Kitchen Operations qualification Commercial Cookery (Volume 2) covering core units from SIT30816 Certificate III in Commercial Cookery qualification Professional Chef 2e is the ultimate guide for aspiring chefs looking to excel in their studies and progress towards a rewarding and stimulating career. It clearly explains the skills, techniques and theory needed to excel in your studies, succeed in the kitchen and compete for some of the finest jobs in the catering industry.

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Meet the Authors

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Jason Ford is a Chef and Hospitality Teacher with Southern Queensland Institute of TAFE, Kingaroy Campus. He has over 20 years of extensive experience in the food service industry. He spent many years working in award winning a la carte restaurants and International Hotels, eventually establishing himself as a specialist pastry chef. He now lives and works in the South Burnett region of Queensland and is heavily involved in food writing, national culinary competitions and the promotion of the South Burnett wine and food tourism industry.

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.

Neil Rippington has worked in hospitality education for 12 years as a Chef Lecturer, Quality Manager and Curriculum Manager. He is currently Head of the Centre for Hospitality and Food Studies at the Colchester Institute (CoVE) of which Gary Rhodes is the Patron.

  • Expanded content on sustainability and environmental work practices
  • Revised and updated content to meet requirements of new legislations, industry benchmarks and culinary techniques. Greater coverage of core competencies and underpinning knowledge
  • CourseMate Express for visual learners to include videos, recipes, quizzes and more
  • Now in 2 volumes – covering 2 qualifications
  • Expanded Kitchen Management content for Certificate III qualification
  • Written to competencies from latest SIT12 Tourism, Travel and Hospitality Training Package with comprehensive mapping to SIT30813 Certificate III in Commercial Cookery qualification

Table of Contents

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1. Produce poultry dishes
2. Produce seafood dishes
3. Produce meat dishes
4. Produce breads, cakes and pastries
5. Produce desserts
6. Produce and serve food for buffets
7. Plan and cost menus
8. Produce food that meets special dietary requirements
9. Work effectively as a cook
10. Coach others in job skills
11. Prepare and serve cheese
12. Receive and store stock
13. Source and use information on the hospitality industry

Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.

Professional Chef Commercial Cookery Student Companion Website

ISBN13:9780170251686
ISBN10:0170251683
Your one-stop shop for learning tools and activities that help students succeed. Access chapter study guides, games, videos and audio summaries, review with flash cards and check understanding with interactive quizzing. All the study and application resources are organised by chapter to help students get the most from their learning resource.

Professional Chef: CommercialCookery Printed Access Code for 12 Months

ISBN13:9780170368599
ISBN10:0170368599
Reinforce student learning with online study tools. New, print versions of this textbook come with bonus online study tools on the CourseMate Express platform. The interactive learning tools in CourseMate Express for Ford's Professional Chef (Volume 2): Commercial Cookery include interactive teaching and learning tools such as quizzes, flashcards, web links and videos, to bring course concepts to life.

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Pricing Options

Professional Chef Commercial Cookery

  • ISBN-10: 0170245543
  • ISBN-13: 9780170245548

Price USD$ 96.00

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