Neil Rippington – författare
Visar alla böcker från författaren Neil Rippington. Handla med fri frakt och snabb leverans.
10 produkter
Theory of Hospitality and Catering, 14th Edition
Av David Foskett, Patricia Paskins m. fl.
Häftad, 2021
663 kr
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Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends.· Discover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy …
Professional Chef Level 1 Diploma
Häftad, 2011
552 kr
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Professional Chef Level 1 Diploma, 2nd edition follows on from the extremely well received 1st edition and ensures learners have the foundation of theoretical and practical knowledge they need to start a successful career. This edition provides clear mapping to Level 1 VRQ units on the revised QCF …
Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition
Av David Foskett, Gary Farrelly m. fl.
Häftad, 2022
647 kr
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Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers.With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, …
Maths & English for Hospitality and Catering
Functional Skills
Av Andrew Spencer, Neil Rippington
Häftad, 2012
345 kr
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This write-in workbook is an invaluable resource to help learners improve their Maths and English skills and prepare for Level 1 and Level 2 Functional Skills exams. The workbook format enables learners to practice and improve their maths and English skills and the real-life questions, exercises …
Professional Patisserie: For Levels 2, 3 and Professional Chefs
Av Neil Rippington, Mick Burke m. fl.
Häftad, 2013
638 kr
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Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef.Professional Patisserie, written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, …
Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
Av David Foskett, Patricia Paskins m. fl.
Häftad, 2014
607 kr
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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.Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to …
Practical Cookery for the Level 2 Technical Certificate in Professional Cookery
Av David Foskett, Neil Rippington m. fl.
Häftad, 2017
540 kr
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Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and skills demanded by the new specification.- Prepares students …
Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery
Av David Foskett, Neil Rippington m. fl.
Häftad, 2017
610 kr
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Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, …
Practical Cookery 14th Edition
Av David Foskett, Patricia Paskins m. fl.
Inbunden, 2019
679 kr
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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 …
Culinary Psychology
Food Choices and the Mind–Body Connection
Av Stelios Kiosses, Beth Frates m. fl.
Häftad, 2026
423 kr
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Stelios Kiosses, Beth Frates, and Neil Rippington are pioneering world leaders in the relatively new and important field of culinary psychology. Here, they present their must-read textbook on the subject, further enriched with chapters from Professor Charles Spence, world expert in multisensory …
