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Fundamentals of Culinary Art (Theory and Practice of Cooking)

Fundamentals of Culinary Art (Theory and Practice of Cooking)

Author : Jagmohan Negi

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  • ISBN : 9788121940290
  • Pages : 458
  • Binding : Paperback
  • Language : English
  • Imprint : S. Chand Publishing
  • © year : 2012
  • Size : 6.75''X9.5''

Price : 450.00 360.00

The book is specially written for the students/trainees of the IHMs, Culinary Schools, and Hotel Management Departments who are undergoing training to become Chefs/Food Production and Beverage Managers/service employees. The book consists of basic terms and techniques of food production and cuisine. It contains exercises, objective type problems, dialogues, role-plays and group exercises and number of practical tasks and assignments.

 

Part-I: Introduction Part-Ii: Food Preparation Part-Iii: Techniques Of Cooking Food Part-Iv: Food Production

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