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 for both the practical synoptic assignment and the external written exam with practice questions and highly illustrated step-by-step breakdowns of key techniques

• Includes classic dishes as well as the latest methods used in real Michelin-starred kitchens

• Fully up-to-date information on health and safety practice and nutritional data

• Includes professional tips on preparation and presentation Includes creative ways to vary dishes, including cheaper alternatives to more expensive ingredients