TECHNOLOGICAL PROCESSES IN GASTRONOMY. WORKBOOK. PART 2, 3RD EDITION

The workbook "Technological Processes in Gastronomy. Part 2" is an indispensable aid for students of catering schools, training to become chefs and nutrition and gastronomy service technicians. The third edition of the publication has been updated and adapted to the latest educational standards and is an excellent complement to the theoretical knowledge gained in class. It is a key element in the process of preparing for a profession, providing a solid foundation for practical skills necessary for the work of every professional chef.

• Comprehensive discussion of technological processes in gastronomy.
• Rich illustrative material that facilitates the understanding of issues.
• Collection of necessary recipes to hone culinary skills.
• Adapted to the curriculum for the profession of chef and nutrition technician.
• Detailed information on the preparation of dishes and beverages.
• Covers issues of Polish, regional and national cuisine.
• Contains content on diet dishes and functional food.

This publication is not only a collection of knowledge, but also an inspiration for creative thinking in the kitchen. Thanks to it, students learn the secrets of preparing soups, sauces, cakes, meat, vegetarian, snack, dessert and beverage dishes. The workbook is a practical tool that develops skills and prepares for independent work in the profession of chef.

The workbook "Technological Processes in Gastronomy. Part 2" is an indispensable part of the equipment of every future chef and nutrition technician. Thanks to it, acquiring knowledge and skills will become easier and more effective. Rich illustrations, detailed descriptions and practical recipes are a guarantee of success in the culinary profession.

The WSiP publishing house, known for its concern for the quality and substantive value of its publications, provides students with another valuable educational material. The workbook was prepared by experienced specialists from the catering industry, which guarantees its high standard and compliance with current trends in gastronomy.

Join the group of satisfied students who, thanks to this workbook, have gained a solid foundation of knowledge and skills necessary for the profession of chef. Investing in this publication is an investment in your professional future. Learn the secrets of the kitchen and become a master of your craft!

The workbook "Technological Processes in Gastronomy. Part 2" is the key to success in the profession of chef and nutrition technician. Thanks to it, you will gain knowledge and skills that will allow you to stand out on the labor market and pursue your culinary passions. Don't wait, reach for this indispensable educational material and start building your career in gastronomy today!