Table of Contents

• : Supervisory skills in the hospitality industry
• : Supervising food safety
• : Practical gastronomy
• : Cold products, canapés and cocktail products
• : Pasta
• : Soups, sauces and dressings
• : Vegetables and vegetarian dishes
• : Meat
• : Poultry and game
• : Fish and shellfish
• : Fermented dough and batter products
• : Petits fours
• : Paste products
• : Hot, cold and frozen desserts
• : Biscuits, cakes and sponges
• : Display pieces and decorative items
• : Food innovation
• : Healthier dishes

Promotional Information

Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen.

About the Author

Professor David Foskett MBE CMA is Head of the School of Hospitality and Tourism at the University of West London.

Patricia Paskins MHCIMA is Senior Hospitality Lecturer and Work-Based Learning Co-ordinator at the the University of West London's School of Hospitality and Tourism.

Neil Rippington is Dean of the College of Food at University College Birmingham and principal examiner for two major awarding bodies.

Steve Thorpe FIH is Head of the Hotel, Hair and Beauty School at City College, Norwich.