PRACTICAL COOKERY FOR THE LEVEL 2 DIPLOMA 3rd Edition

Master culinary skills and prepare for assessment with the book professional chefs have relied on for over 50 years to match the qualification and support their training and careers.

With 460 receipes covering both classic dishes and the latest methods used in real Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before.
- Break down key techniques with 50 step-by-step photo sequences
- Hone your presentation skills with photos of each recipe
- Test your understanding with questions at the end of each unit
- Prepare for assignments, written tests and synoptic assessments with the new assessment section
- Access professional demonstration videos with links throughout the book

David Foskett is Head of School at the London School of Hospitality and Tourism, University of West London.
Neil Rippington is Dean of the College of Food at University College Birmingham.
Patricia Paskins is Work-Based Learning Co-ordinator at the London School of Hospitality and Tourism, University of West London.
Steve Thorpe is Head of the Hotel, Hair and Beauty School at City College Norwich.