02383nam a2200433Mi 4500 on1107597910 EBZ 20260709114506.0 m d cr |n|---||||| 190720s2019 enk o 000 0 eng d 1510461507 9781510461505 (electronic bk.) EBZ eng EBZ MAIN TX820 641.5/7 23 Foskett, David, 1951- Practical Cookery : For level 2 commis chef apprentices and NVQS. 14th edition. London : Hodder Education Group, 2019. 1 online resource (649 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier textual sapdv EBSCOhost Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. · Covers the latest preparation, cooking and finishing techniques, as well as the cl. EBSCOhost "EBSCO evaluates our products based on the Web Content Accessibility Guidelines (WCAG) and the related Section 508 and EN 301 549 regulations in the US and EU. Most EBSCO products are substantially conformant with WCAG 2.2 level AA." Source: https://connect.ebsco.com/s/article/EBSCO-VPATs?language=en_US. Last accessed April 22, 2025. Print version record. Master record variable field(s) change: 050, 082, 650 Quantity cooking. Cooking. Electronic books. Paskins, Patricia. Rippington, Neil. Print version: Foskett, David. Practical Cookery 14th Edition. London : Hodder Education Group, ©2019 9781510461710 https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2177579 CLICK HERE to access ebook ddc EBOOK 2671 2671