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Discover the finestcatering, hospitality and tourism resources from Cengage Learning
eBooks and eChapters available at cengagebrain.com
Professional Chef CourseMateUse Professional Chef CourseMate alongside the Professional Chef Level 1, 2 and 3 Diploma 2e textbooks for a complete blended learning solution!
This highly interactive resource brings course concepts to life and is designed to support lecturers and students through the range of online resources which can be perfectly integrated in to the classroom to cover the guided learning hours for each unit.
For Students: Searchable eBook / Video master chef classes / Multiple choice quizzes / Interactive activities and games / Bonus recipes / Interactive food map of the British Isles
For Lecturers: Lessons plans and schemes of work / PowerPoint slides / Activity handouts / ‘Engagement Tracker’ tools so students’ progression and comprehension can be fully monitored
For more information about Professional Chef CourseMate, please email [email protected]
9781408064214 • March 2013
9781408072691 November 2012
Professional Chef Level 1 Diploma, 2eRippington
Professional Chef Level 2 Diploma, 2e
Hunter/Tinton
9781408039083 May 2011
9781408039090 June 2011
Advanced Professional Chef Level 3 Diploma, 2eHunter/Tinton
Maths & Engl ish for Hospital i ty and Catering: Functional Ski l ls
Spencer/Rippington
The Professional Chef Series
This write-in workbook is an invaluable resource to help learners improve their Maths and English skills and prepare for Level 1 and Level 2 Functional Skills exams.
The workbook format enables learners to practise and improve their Maths and English skills and the real-life questions, exercises and scenarios are all written with a Catering and Hospitality context to help students find essential Maths and English theory understandable, engaging and achievable.
The Professional Chef series of textbooks provides each learner with a solid foundation of theoretical and practical knowledge to help achieve a rewarding career as a professional chef.
Inspirational professional photography clearly illustrates presentation skills and techniques and final dish images for each recipe help learners gain the skills to achieve the perfect plate!
To provide every learner with a great repertoire of recipes and skills, the textbooks provide a comprehensive range of classical, modern and regional recipes, along with a new chapter on careers and industry ensuring they are fully prepared for a successful role in a professional kitchen.
Key Features
• Level 1 provides clear mapping to Level 1 VRQ units on the revised QCF while maintaining a clear, easy to follow style.
• Level 2, with clear mapping to both the NVQ and VRQ syllabus, is the most relevant and up-to-date level 2 Professional Cookery book on the market.
• NEW! Level 3 is written to provide complete coverage of level 3 NVQ and VRQ qualifications, and will help learners perfect the superior skills needed to excel in today’s challenging kitchens.
• ‘Chapter Openers’ clearly outline the list of recipes for the chapter so the learner can easily access this key information.
• All the recipes include a nutritional analysis to aid understanding of the principles of nutrition and healthy eating.
CourseMate for Le Cordon Bleu Cuisine Foundations
9781435481381 July 2010
Available in Spanish and Portuguese editions!
Le Cordon Bleu Cuisine Foundations: Classic Recipes
Le Cordon Bleu Pâtisserie and Baking Foundations
9781439057131 December 2011
9781133282822 April 2013
9781439057179 February 2012
Le Cordon Bleu Pâtisserie and Baking Foundations: Classic Recipes
In the Kitchen with le Cordon Bleu
Le Cordon Bleu Pâtisserie and Baking Foundations and Classic Recipes
Le Cordon Bleu CourseMate works hand in hand with the Le Cordon Bleu Cuisine Foundations textbook and is the perfect course companion for learners looking to expand their knowledge and tutors wishing to support their students both in and out of the classroom.
Developed to help reinforce essential methods and techniques, this comprehensive online learning suite provides time-saving PowerPoint presentations, an interactive eBook, games, quizzes and flash cards along with an audio glossary of key terms and nearly 90 minutes of demonstration videos led by Chef Patrick Martin of Le Cordon Bleu.
For more information about Le Cordon Bleu CourseMate, please email [email protected]
Le Cordon Bleu Cuisine Foundations and Classic Recipes
In the Kitchen with Le Cordon Bleu presents 100 special recipes from the Chefs of Le Cordon Bleu, a worldwide leader in gastronomy, hospitality and management.
From appetizers to desserts, the Chefs have chosen recipes that are inspiring, fresh, creative and delicious. Ranging in difficulty from easy to more complex, the recipes selected offer unique challenges for cooks of all skill levels.
Through mouth-watering, inspirational photography, the Chefs share secrets and tips and provide knowledge and background on cooking to bring high-end cuisine to the classroom or your home.
Written by the internationally known Chefs of Le Cordon Bleu, Pâtisserie and Baking Foundations is a thorough introduction to classic French pâtisserie techniques.
With glorious step-by-step photography and mise-en-place presentation, the book takes readers through the complete evolution of French pastry, making this an ideal resource for aspiring professional chefs.
Providing the opportunity to practice the skills learned in Pâtisserie and Baking Foundations, the Classic Recipes textbook teaches the technical secrets of Le Cordon Bleu through 141 step-by-step recipes, presented in decadent full colour with finished recipe pictures, ingredient photos and charts.
Le Cordon Bleu Cuisine Foundations presents the definitive concepts and techniques of classic French cuisine in an artfully designed package that captures the rich tradition of Le Cordon Bleu.
Illustrated with thousands of highly detailed photographs, Le Cordon Bleu Cuisine Foundations passes the exceptional history of traditional, modern, nouvelle, and actual French cuisine on to a new generation of culinarians.
Cuisine Foundations: Classic Recipes features 169 recipes that have been carefully selected by Le Cordon Bleu to enable readers to put in to practice skills learned in Le Cordon Bleu Cuisine Foundations textbook. This exquisite package provides detailed instructions for every recipe and ensures each reader gains the skills to create these inspirational dishes with confidence.
9781435481374 May 2010
Available in Spanish and Portuguese editions!
Le Cordon Bleu Cuis ine Foundat ions
For more information on these and many other Catering, Hospitality and Tourism titles, please visit http://edu.cengage.co.uk
CULINARY AND CATERING
9781418011697 • May 20089781428311770 • July 2009
9781428335448 • April 20099781435488212 • March 2011
9781111543846 • August 20129781133280781 • January 2013
Advanced Bread and PastrySuas
The Dessert Architect
Wemischner
Pract ical Food and Beverage Cost Control , 2e
Ojugo
About Wine, International Edit ion, 2e
Henderson/Rex
Pair ing wi th the Masters: A Def ini t ive Guide to Food and Wine
Arnone/Simonetti-Bryan
Profess ional Cater ing
Shiring
This modern, up-to-date book guides readers through advanced bread and pastry concepts, covering new trends in flavour and techniques. Stunning photographs along with clear concepts and explanations help readers fully understand the processes of creating a wealth of finished products from around the world.
This invaluable resource is a source of inspiration for chefs worldwide. Through beautifully illustrated step-by-steps, readers learn how to develop a well-balanced dessert menu using modern plating techniques and receive tips for successfully pairing beverages with desserts.
This informative text provides step-by-step strategies for improving financial performance and meeting profit and expense objectives within food and beverage operations. Many practical inclusions and helpful forms bridge the gap from classroom to business, ensuring learners achieve key skills for use in their chosen career.
This unique resource is THE tool for learning how to manage wine within the hospitality industry. Readers learn about the origins of wine, how and where it is produced, the wine business and pairing food with wine, all supported by detailed diagrams and photographs and useful quick reference appendices.
Discover how professionals match the perfect wines to cuisine! More than a list of pairings, this one-of-a-kind book covers simple classics to the complex and modern with nearly 100 recipes demonstrating varied cooking techniques, flavour profiles, and steps for choosing accompanying wines.
Professional Catering equips readers with the knowledge and tools to start and position a competitive catering business. It addresses industry best practices and emerging trends while taking a practical approach to resources that can be used in implementing business plan, and is beautifully illustrated with four-color photography.
9781111307608 • March 2011
Modern Garde Manger, In ternat ional Edi t ion, 2e
Garlough/Campbell
The second edition was written for both the working chef and the serious student engaged in the practice and study of culinary arts. The first edition was winner of the International Association of Culinary Professionals (IACP) Cookbook Award. Its carefully researched information and fully tested recipes span the international spectrum of the modern garde manger station.
eBooks and eChapters available at
cengagebrain.com
eBooks and eChapters available at cengagebrain.com
Tourism
9781408009161 • April 20099781408075999 • March 2013
9781111130893 • June 20109781435485815 • January 2009
9781439057377 • April 20099781435486867 • May 2009
Tourism: A Modern Synthesis, 3ePage/Connell
Successful Event Management: A Pract ical Handbook, 4e
Shone/Parry
The CLIA Guide to the Cruise Industry
Mancini
Sel l ing Destinat ions, International Edit ion, 5e
Mancini
Welcome to Hospital i ty: An Introduction, International Edit ion, 3e
Chon/Maier
Hospital i ty and Travel Marketing, International Edit ion, 4e
Morrison
This popular textbook offers an accessible and engaging introduction to development and management of tourism in a globalized context. With a strong business theme throughout, the text focuses on real-world insights and current academic thinking and principles reflecting the content of modern courses.
Successful Event Management is essential reading for all undergraduate and post-graduate event management students and is also an ideal resource for active practitioners looking for both a practical guide and a rigorous overview of the subject, considering event management from an international perspective.
This official book of the Cruise Lines International Association supports CLIA’s highly regarded certification program while covering all the essential aspects of today’s cruise industry from sales and marketing to operations. Blending definitions, statistics, anecdotes, observations, and examples with engaging activities, this guide provides every reader with a complete overview of the contemporary cruise industry.
This visually engaging guide provides hundreds of maps and charts along with detailed country information and in-depth facts on climate, transport, customs and traveller profiles ensuring any aspiring travel professional can perfectly match travellers with their ideal destination.
Welcome to Hospitality incorporates the many facets of the Hospitality and Tourism sector for a complete guide to this exciting industry. Personal profiles of industry leaders highlight the wide range of career opportunities available and case studies and ‘Industry Insight’ vignettes offer a behind-the-scenes view of real-life job tasks and career success stories.
This leading text offers the reader a truly global perspective of hospitality and tourism management. Through the use of interesting case studies and coverage of key subjects such as internet marketing and e-commerce, loyalty marketing, brand extension marketing and destination branding, learners receive a complete guide to marketing of this diverse and exciting industry.
9781111307738 • March 2011
Managing Qual ity Service In Hospital i ty
Ford/Sturman/Heaton
This text teaches the concept and principles of a guest-focused service strategy in hospitality and service organisations and creating a ‘wow’ experience! Readers will learn about strategy, staffing and systems through academic studies and real life case studies from companies like Walt Disney Company, Marriott, Ritz-Carlton, Darden Restaurants, Southwest Airlines and many others.
New edition coming soon!
eBooks and eChapters available at
cengagebrain.com
InspCopy TITLE AUTHOR ISBN QTY
Professional Chef Level 1 Diploma 2e Rippington 9781408039083Professional Chef Level 2 Diploma 2e Hunter/Tinton 9781408039090Advanced Professional Chef Level 3 Diploma 2e Hunter/Tinton 9781408064214Maths & English for Hospitality and Catering: Functional Skills Spencer/Rippington 9781408072691In the Kitchen with Le Cordon Bleu The Chefs of Le Cordon Bleu 9781133282822Le Cordon Bleu Pâtisserie and Baking Foundations The Chefs of Le Cordon Bleu 9781439057131Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes The Chefs of Le Cordon Bleu 9781439057179Le Cordon Bleu Cuisine Foundations The Chefs of Le Cordon Bleu 9781435481374Le Cordon Bleu Cuisine Foundations: Classic Recipes The Chefs of Le Cordon Bleu 9781435481381Le Cordon Bleu Cuisine Foundations, Spanish Edition The Chefs of Le Cordon Bleu 9781111539412Le Cordon Bleu Cuisine Foundations: Classic Recipes, Spanish Edition The Chefs of Le Cordon Bleu 9781111539801Le Cordon Bleu Cuisine Foundations, Portuguese Edition The Chefs of Le Cordon Bleu 9781111539429Le Cordon Bleu Cuisine Foundations: Classic Recipes, Portuguese Edition The Chefs of Le Cordon Bleu 9781111540821The Dessert Architect Wemischner 9781428311770Advanced Bread and Pastry Suas 9781418011697About Wine, International Edition 2e Henderson/Rex 9781435488212Practical Food and Beverage Cost Control 2e Ojugo 9781428335448Professional Catering Shiring 9781133280781Pairing with the Masters: A Definitive Guide to Food and Wine Arnone/Simonetti-Bryce 9781111543846Modern Garde Manger, International Edition 2e Garlough/Campbell 9781111307608Successful Event Management: A Practical Handbook (with CourseMate and eBook Access Card) 4e
Shone/Parry 9781408075999
Tourism: A Modern Synthesis 3e Page/Connell 9781408009161Coming 2014 - Tourism: A Modern Synthesis, 4e Page/Connell 9781408060575Selling Destinations, International Edition 5e Mancini 9781435485815The CLIA Guide to the Cruise Industry Mancini 9781111130893Hospitality and Travel Marketing, International Edition 4e Morrison 9781435486867Welcome to Hospitality: An Introduction, International Edition 3e Chon/Maier 9781439057377Managing Quality Service In Hospitality: How Organizations Achieve Excellence In The Guest Experience, International Edition
Ford/Sturman/Heaton 9781111307738
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