WSiP - COOK NUTRITION TECHNICIAN TEXTBOOK - HGT.02, TG.07

Discover a comprehensive textbook that will open the doors to success in the world of culinary arts! This unique textbook from WSiP, designed for future cooks and nutrition technicians, is the key to passing the professional exam and gaining a solid foundation in the fascinating gastronomy industry.

• Detailed discussion of raw material groups and their processing methods.
• Comprehensive information about each raw material and its culinary application.
• Selected recipes to facilitate the practical application of knowledge.
• Clear division into a theoretical and a practical part - ideal preparation for the exam.
• Adapted language and content to the age and needs of the student.
• Basic gastronomic terminology with pronunciation of foreign language terms.
• List of the most important terms in Polish, English and German.

The author of the textbook, an experienced specialist in the field of nutrition, focused on a clear and effective way of conveying knowledge. Thanks to this, learning becomes not only simple, but also pleasant, and the acquired knowledge is permanently consolidated. Numerous examples, exercises and illustrations visualize the practical application of theory, guaranteeing a full understanding of the material.

WSiP is a renowned educational publishing house with a long tradition and an established position on the market. WSiP's textbooks are characterized by high substantive quality, careful graphic design and compliance with the applicable curriculum. By choosing a WSiP textbook, you can be sure that you are receiving a proven and reliable source of knowledge.

This textbook is not only a collection of information, but above all a tool that will help you successfully pass the professional exam and your further career. Thanks to it, you will acquire the necessary skills and confidence to successfully pursue your culinary passions.

The textbook covers the issues contained in the description of qualification HGT.02, focusing on the presentation of raw material groups and their processing methods during the preparation of gastronomic products and semi-finished products. The method of knowledge transfer chosen by the author enables the student to acquire all the necessary information about a given raw material and its culinary use. At the end of the textbook there are selected recipes.