Location: Home > Food & Drink > Wine & Winemaking > Professional Chef - Level 3 - S/NVQ: 3

Categories

•	Art, Architecture & Photography
•	Audio CDs
•	Audio Cassettes
•	Biography
•	Business, Finance & Law
•	Calendars, Diaries, Annuals & More
•	Childrens Books
•	Comics & Graphic Novels
•	Computers & Internet
•	Crime, Thrillers & Mystery
•	Fiction
•	Food & Drink
•	Health, Family & Lifestyle
•	History
•	Home & Garden
•	Horror
•	Humour
•	Languages
•	Mind, Body & Spirit
•	Music, Stage & Screen
•	Poetry, Drams & Criticism
•	Reference
•	Religion & Spirituality
•	Romance
•	Science & Nature
•	Science Fiction & Fantasy
•	Scientific, Technical & Mediacl
•	Society, Politics & Philosophy
•	Sports, Hobbies & Games
•	Study Books
•	Travel & Holiday
•	Young Adult
•	DVD

Shopping Cart

Subcategories

•	Accounting
•	Administration
•	Beauty Therapy
•	Business
•	Child Care & Early Education
•	French
•	Hairdressing
•	Health & Social Care
•	Hospitality & Catering
•	Motor Vehicle
•	General AAS
•	Ages 0-2
•	Ages 3-4
•	Ages 5-8
•	Ages 9-11
•	Ages 12-16
•	New
•	Used

Professional Chef - Level 3 - S/NVQ: 3

enlarge

Author: Gary Hunter; Terry Tinton; Patrick Carey
Publisher: Thomson Learning
Category: Book

List Price: ~~Ł26.99~~
Buy New: Ł23.45
You Save: Ł3.54 (13%)

New (18) Used (3) from Ł23.45

Rating: 5.0 out of 5 stars

1 reviews
Sales Rank: 85829

Media: Paperback
Edition: 1
Pages: 544
Shipping Weight (lbs): 4.1
Dimensions (in): 10.8 x 8.5 x 1.2

ISBN: 184480531X
Dewey Decimal Number: 641
EAN: 9781844805310
ASIN: 184480531X

Publication Date: February 15, 2008
Availability: Usually dispatched within 1-2 business days
Shipping: International shipping available
Condition: New. SKU 184480531X. Mint Condition - with immediate next working day shipment from the UK to anywhere in the world.

Similar Items:

•	Professional Chef: S/NVQ Level 2
•	Professional Chef: Diploma Level 1
•	S/NVQ Level 2 Professional Cookery
•	Recipes from a 3 Star Chef
•	Field Guide to Herbs and Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market (Field Guide To...)

Customer Reviews:

5 out of 5 stars

Professional Chef - Level 3 - S/NVQ: 3 February 15, 2008
5 out of 5 found this review helpful

I am genuinely excited about this book! When I first received it, I had a thoroughly good look through it and was especially impressed with the chefs profiles and the quality of the photographs which support the text. The many pictures and recipes demonstrate an excellent level of culinary competence. The authors have a real feeling for all things culinary and have created a set of books which should be recommended to all young and aspiring chefs. The book is written with care and diligence with detailed observations and well written explanations of the methods, which is so important when writing a culinary manual. Ken Woodward, Senior Lecturer, Culinary Arts Studio, University of Brighton.