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.
Mick Burke is Deputy Head of Department in Catering,
Hospitality, Aviation and Tourism at Sheffield City College. He has
decades of teaching experience and has won national competitions
for patisserie work.
Chris Barker is Curriculum Manager for Patisserie at the Centre for
Hospitality and Food Studies, Colchester Institute. He has decades
of teaching experience and was formerly a pastry chef at the
Ritz.
Neil Rippington is Dean of the College of Food at University
College Birmingham. His career as a chef spanned restaurants in
London, France and the USA.
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