En cours de chargement...
Le nouveau livre en format poche de Virginie Grimaldi
8,90€
A Professional Approach to French Pâtisserie, Baking and Catering (Broché)
Edition en anglais
39,00 €
Expédié sous 3 à 6 jours
-
ouÀ retirer gratuitement en magasin U
entre le 20 mai et le 22 mai
Résumé
Are you hoping to become a baker or pastry chef? This book is for you! Created by a professional pâtisserie and baking teacher, it clearly and concisely explains how to prepare all the necessary recipes, and provides all the information you need to successfully pass your examinations. With 400 product and technical specifi cations, this manual is intended for teachers who wish to ensure that their students receive comprehensive training with all the elements necessary for their subsequent success, and also for apprentices wishing to obtain vocational training diplomas in pâtisserie or baking, and culinary diplomas.
It can also serve as a useful reference work for professionals in the baking, pâtisserie and catering industries who wish to expand their range with easy to follow recipes
It can also serve as a useful reference work for professionals in the baking, pâtisserie and catering industries who wish to expand their range with easy to follow recipes
Fiche technique
- Date de parution : 18/04/2016
- Editeur : Orphie
- ISBN : 979-10-298-0083-2
- EAN : 9791029800832
- Présentation : Broché
- Nb. de pages : 496 pages
- Poids : 2.025 Kg
- Dimensions : 21,0 cm × 29,5 cm × 2,8 cm
L'éditeur en parle
Are you hoping to become a baker or pastry chef? This book is for you! Created by a professional pâtisserie and baking teacher, it clearly and concisely explains how to prepare all the necessary recipes, and provides all the information you need to successfully pass your examinations. With 400 product and technical specifi cations, this manual is intended for teachers who wish to ensure that their students receive comprehensive training with all the elements necessary for their subsequent success, and also for apprentices wishing to obtain vocational training diplomas in pâtisserie or baking, and culinary diplomas.
It can also serve as a useful reference work for professionals in the baking, pâtisserie and catering industries who wish to expand their range with easy to follow recipes
It can also serve as a useful reference work for professionals in the baking, pâtisserie and catering industries who wish to expand their range with easy to follow recipes
À propos de l'auteur
Biographie de Franck Béhérec
Franck Béhérec obtained his vocational training certifi cate in Pâtisserie in 1985, quickly followed by his advanced diploma and then a vocational training certificate in Baking. He has taught since 1997, first in Apprentice Training Centres, and then in professional secondary schools, constantly striving to pass on and share his expertise. He currently teaches at the Castel Lycée in DijonDu même auteur
A Professional Approach to French Pâtisserie, Baking and Catering est également présent dans les rayons
A Professional Approach to French Pâtisserie, Baking...
39,00 €