Overview
Professional Chef is a fabulous student text that clearly explains the skills, techniques and theory students need to do well in their studies.
It is mapped to the Certificate III in Hospitality (Commercial Cookery) and therefore covers Certificate II in Hospitality (Kitchen Operations) as well. It features step by step images, Chef’s Tips, Health and Safety Tips, Chef Profiles (including George Calombaris and Curtis Stone) and Chef Recipes. There is also a foreword by Tobie Puttock of restaurant Fifteen, Melbourne fame.
This text is available for 30 day “on approval” evaluation.
An ideal teacher or student reference text.
Also on offer is the Virtual Kitchen website, single user license only.
The Virtual Kitchen website is an interactive learning tool for use with the Professional Chef book. It contains extended theory, student quizzes, an image gallery, video demonstrations, an interactive food map and 100 additional recipes. The Virtual Kitchen website can be accessed for 3 years from activation date.
Not available “on approval”, however preview the website at
http://virtualkitchendemo.cengagelearning.com.au/
For more information about Professional Chef or the Virtual Kitchen please contact Christine Vasiljevic or visit the website at www.nelsonsecondary.com.au
Christine Vasiljevic
A+ Sales Representative – Nelson Cengage Learning
E: christine.vasiljevic@cengage.com
P: (03) 9685 4180
1. Introduction to the Catering and Hospitality Industry
2. Hygiene & Safety in the Kitchen
3. Basic Cookery
4. Working with Others
5. Vegetables, Eggs, Fruit and Farinaceous Dishes
6. Poultry
7. Fish and Shellfish
8. Meat, Game and Offal
9. Bakery, Pastry and Desserts
10. Dietary and Cultural Needs
11. Kitchen Management
Jason Ford is a Chef and Hospitality Teacher with Southern Queensland Institute of TAFE, Kingaroy Campus. He has over 20 years of extensive experience in the food service industry. He spent many years working in award winning a la carte restaurants and International Hotels, eventually establishing himself as a specialist pastry chef. He now lives and works in the South Burnett region of Queensland and is heavily involved in food writing, national culinary competitions and the promotion of the South Burnett wine and food tourism industry.
Mark Zelman is a Chef of 15 years experience and is a Hospitality Teacher for NMIT and WAI’s Commercial Cookery Programs. He has worked in both Queensland and Victoria in various award-winning fine dining restaurants and has run several Melbourne restaurants as Head Chef. Awards include the Restaurant and Catering Association, Queensland Branch, Excellence in Fine Dining in 1999 and 2000.
Theory and recipes are presented in a clear, student-friendly manner, and employability skills are integrated throughout.
Profiles and recipes from well-known Australian chefs are included to inspire and engage students.
Assessment of knowledge and understanding questions at the end of each chapter allow students to test themselves, and lecturers can use these questions to gauge student progress.
Can be packaged with the new Australian ‘Virtual Kitchen’ website for a comprehensive interactive approach.
Chefs featured include: Toby Puttock, George Calombaris, Curtis Stone, Nicole de Garis, David Coomer, Jacqui Gowan, Warren Flanagan, Daniel Alps and Spencer Clements.