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Professional Chef: Kitchen Operations,
2nd Edition

Jason Ford, Gary Hunter, Terry Tinton, Neil Rippington

ISBN-13: 9780170245555 | ISBN-10: 0170245551

Copyright 2015

| Published 2015

| 400 pages

List Price USD $103.50

Overview

All the fresh ingredients you need for a successful career in Commercial Cookery. Now in a brand new, two-book split edition, Professional Chef 2e is available as Kitchen Operations (Volume 1) covering core units from SIT20312 Certificate II in Kitchen Operations qualification and as Commercial Cookery (Volume 2) covering core units from SIT30813 Certificate III in Commercial Cookery qualification. Professional Chef 2e is the ultimate guide for aspiring chefs looking to excel in their studies and make progress toward 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.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.

  • Written to competencies from latest SIT12 Tourism, Travel and Hospitality Training Package with comprehensive mapping to SIT20312 Certificate II in Kitchen Operations qualification
  • Now in 2 volumes – covering 2 qualifications
  • CourseMate Express for visual learners to include videos, recipes, quizzes and more
  • 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
  • Expanded Kitchen Management content for Certificate II qualifications

Table of Contents

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1. Work effectively with others
2. Participate in safe work practices
3. Use hygienic practices for food safety
4. Clean kitchen premises and equipment
5. Maintain the quality of perishables
6. Use food-preparation equipment
7. Produce simple dishes using basic methods
8. Use cookery skills effectively
9. Produce salads and appetisers
10. Produce stocks, sauces and soups
11. Produce vegetable, fruit, egg and farinaceous dishes
12. Preparing sandwiches
13. Participate in safe food-handling practices
14. Participate in environmentally sustainable work practices

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.

Student Website for Professional Chef: Kitchen Operations

ISBN13:9780170251648
ISBN10:0170251640
Your one-stop shop for learning tools and activities that help you 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 you get the most from your learning resource. Available at lecturer request.

CourseMate Express for Professional Chef: Kitchen Operations, 2-term Instant Access

ISBN13:9780170368063
ISBN10:0170368068
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 1): Kitchen Operations includes 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: Kitchen Operations

  • ISBN-10: 0170245551
  • ISBN-13: 9780170245555

Price USD$ 103.50

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