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Commercial Cookery eBook, 2nd Edition

Stuart Walsh
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Commercial Cookery eBook, 2nd Edition

By Stuart Walsh, Coral Walsh
$65.00
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Overview
Author
Stuart Walsh
...show all
Edition
2nd
ISBN
9781442541726
Published Date
15/01/2011

This edition of Commercial Cookery covers all of the essentials skills and knowledge for Certificate III Hospitality (Commercial Cookery) for future commercial cooks. It has a strong emphasis on skills development and provides a selection of recipes to assist students to further develop their knowledge of the culinary area.

The full text downloaded to your computer

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Biography
Stuart Walsh has worked in hospitality for an impressive 27 years. Stuart is a highly regarded culinary educator with positions held at Swinburne University and Canberra Institute of Technology. In 2009 he was invited to the G’day USA Australia Week, a US festival showcasing the best of Australian culture, business and tourism. Stuart has worked in a variety of hospitality venues including as the Executive Chef at Royal Melbourne Golf Club. He is currently the Executive Head Chef at the Hellenic Club, Canberra.

Coral Walsh has over 24 years experience in the hospitality and service industry. Coral has extensive food knowledge and has always worked hand-in-hand with Stuart to present quality cuisine and service to the customer and client.

Features
  • Recipes exemplify different cooking methods and a cultural mix of cuisines 
  • A glossary reinforces key industry terms.
Target audience

SITHCCC010A Select, prepare and cook poultry
SITHCCC011A Select, prepare and cook seafood
SITHCCC012A Select, prepare and cook meat
SITHCCC013A Prepare hot and cold desserts
SITHCCC014A Prepare pastries, cakes and yeast goods
SITHCCC015A Plan and prepare food for buffets
SITHCCC016A Develop cost effective menus
SITHCCC029A Prepare foods according to dietary and cultural needs

Table of contents
  • Chapter 1 Select, prepare and cook poultry
  • Chapter 2 Select, prepare and cook seafood
  • Chapter 3 Select, prepare and cook meat
  • Chapter 4 Prepare hot and cold desserts
  • Chapter 5 Prepare pastries, cakes and yeast goods
  • Chapter 6 Plan and prepare foods for buffets
  • Chapter 7 Develop cost-effective menus
  • Chapter 8 Prepare foods according to dietary and cultural needs

Download the detailed table of contents >