Patisserie and Confectionery

Victor Ceserani, Ronald Kinton, David Foskett (Autoren)

Buch | Softcover

192 Seiten

1996
Hodder Arnold H&S (Verlag)
978-0-340-67389-8 (ISBN)

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This workbook covers the generic and specialist units needed for the Patisserie and Confectionery NVQ / SVQ Level 3 qualification. Underpinning knowledge is fully covered and tested and material from pastry chef John Huberd is included.

Control receipt, storage and issue of resources; health, safety and security of workers and customers; produce hot and cold sweets; prepare and produce pastry products; prepare and process fermented dough products; produce pastillage, marzipan, chocolate and sugar products.

Erscheint lt. Verlag	5.8.1996
Reihe/Serie	NVQ/SVQ workbook
Verlagsort	London
Sprache	englisch
Maße	190 x 247 mm
Gewicht	357 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-340-67389-3 / 0340673893
ISBN-13	978-0-340-67389-8 / 9780340673898
Zustand	Neuware