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Discover the finestcatering, hospitalityand tourism resourcesfrom Cengage Learningwww.cengage.co.uk
The ProfessionalChef SeriesAdvanced Professional Chef Level 3 Diploma, 2eHunter/TintonThe Professional Chef series of textbooksprovides each learner with a solidfoundation of theoretical and practicalknowledge to help achieve a rewardingcareer as a professional chef.Inspirational professional photographyclearly illustrates presentation skills andtechniques and final dish images for eachrecipe help learners gain the skills toachieve the perfect plate!To provide every learner with a greatrepertoire of recipes and skills, thetextbooks provide a comprehensive rangeof classical, modern and regional recipes,along with a new chapter on careers andindustry ensuring they are fully prepared fora successful role in a professional kitchen.Key Features Level 1 provides clear mapping to Level1 VRQ units on the revised QCF whilemaintaining a clear, easy to follow style.9781408064214 March 2013Professional Chef Level 1 Diploma, 2eMaths & English for Hospitality andCatering: Functional SkillsRippingtonSpencer/Rippington Level 2, with clear mapping to boththe NVQ and VRQ syllabus, is the mostrelevant and up-to-date level 2Professional Cookery book on the market. NEW! Level 3 is written to providecomplete coverage of level 3 NVQand VRQ qualifications, and will helplearners perfect the superior skillsneeded to excel in today’s challengingkitchens.9781408039083May 2011Professional Chef Level 2 Diploma, 2eHunter/Tinton ‘Chapter Openers’ clearly outlinethe list of recipes for the chapter sothe learner can easily access thiskey information. All the recipes include a nutritionalanalysis to aid understanding of theprinciples of nutrition andhealthy eating.9781408039090June 2011Professional Chef CourseMateUse Professional Chef CourseMate alongside the Professional Chef Level 1, 2 and 3 Diploma 2etextbooks for a complete blended learning solution!This highly interactive resource brings course concepts to life and is designed to support lecturersand students through the range of online resources which can be perfectly integrated in to theclassroom 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 IslesFor Lecturers: Lessons plans and schemes of work / PowerPoint slides / Activity handouts /‘Engagement Tracker’ tools so students’ progression and comprehension can be fully monitoredFor more information about Professional Chef CourseMate,please email emea.fesales@cengage.comeBooks and eChapters available at cengagebrain.com9781408072691November 2012This write-in workbook is an invaluableresource to help learners improve theirMaths and English skills and preparefor Level 1 and Level 2 FunctionalSkills exams.The workbook format enables learnersto practise and improve their Mathsand English skills and the real-lifequestions, exercises and scenariosare all written with a Catering andHospitality context to help studentsfind essential Maths and English theoryunderstandable, engagingand achievable.
In the Kitchen with le Cordon BleuIn the Kitchen with Le Cordon Bleu presents 100 special recipes from theChefs of Le Cordon Bleu, a worldwide leader in gastronomy, hospitality andmanagement.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 secretsand tips and provide knowledge and background on cooking to bring high-endcuisine to the classroom or your home.9781133282822April 2013Le Cordon Bleu Pâtisserie and Baking Foundations and Classic RecipesWritten by the internationally known Chefs of Le CordonBleu, Pâtisserie and Baking Foundations is a thoroughintroduction to classic French pâtisserie techniques.Le Cordon Bleu Pâtisserie and BakingFoundations: Classic RecipesLe Cordon Bleu Pâtisserie andBaking FoundationsWith glorious step-by-step photography and mise-enplace presentation, the book takes readers through thecomplete evolution of French pastry, making this anideal resource for aspiring professional chefs.Providing the opportunity to practice the skills learnedin Pâtisserie and Baking Foundations, the ClassicRecipes textbook teaches the technical secrets ofLe Cordon Bleu through 141 step-by-step recipes,presented in decadent full colour with finished recipepictures, ingredient photos and charts.9781439057131December 20119781439057179February 2012Le Cordon Bleu Cuisine Foundations and Classic RecipesLe Cordon Bleu Cuisine Foundations presents the definitiveconcepts and techniques of classic French cuisine in anartfully designed package that captures the rich tradition of LeCordon Bleu.Le Cordon Bleu CuisineFoundationsAvailaSpanis ble inPortu h andgueditio esens!Illustrated with thousands of highly detailed photographs,Le Cordon Bleu Cuisine Foundations passes the exceptionalhistory of traditional, modern, nouvelle, and actual Frenchcuisine on to a new generation of culinarians.Cuisine Foundations: Classic Recipes features 169 recipesthat have been carefully selected by Le Cordon Bleu to enablereaders to put in to practice skills learned in Le Cordon BleuCuisine Foundations textbook. This exquisite package providesdetailed instructions for every recipe and ensureseach reader gains the skills to create these inspirational disheswith confidence.Le Cordon Bleu CuisineFoundations: Classic Recipes9781435481374May 2010AvailaSpanis ble inPortu h andgueditio esens!9781435481381July 2010CourseMate for Le Cordon Bleu Cuisine FoundationsLe Cordon Bleu CourseMate works hand in hand with the Le Cordon Bleu Cuisine Foundations textbookand is the perfect course companion for learners looking to expand their knowledge and tutors wishing tosupport their students both in and out of the classroom.Developed to help reinforce essential methods and techniques, this comprehensive online learning suiteprovides time-saving PowerPoint presentations, an interactive eBook, games, quizzes and flash cards alongwith an audio glossary of key terms and nearly 90 minutes of demonstration videos led by Chef PatrickMartin of Le Cordon Bleu.For more information about Le Cordon Bleu CourseMate, please email emea.fesales@cengage.com
CULINARY AND CATERINGThe Dessert ArchitectAdvanced Bread and PastryWemischnerSuasThis invaluable resource is a sourceof inspiration for chefs worldwide.Through beautifully illustratedstep-by-steps, readers learnhow to develop a well-balanceddessert menu using modernplating techniques and receive tipsfor successfully pairing beverageswith desserts.9781428311770 July 2009This modern, up-to-date book guidesreaders through advanced bread andpastry concepts, covering new trendsin flavour and techniques. Stunningphotographs along with clear conceptsand explanations help readers fullyunderstand the processes of creatinga wealth of finished products fromaround the world.9781418011697 May 2008About Wine, International Edition, 2ePractical Food and Beverage Cost Control, 2eHenderson/RexOjugoThis unique resource is the tool forlearning how to manage wine within thehospitality industry. Readers learn aboutthe origins of wine, how and where itis produced, the wine business andpairing food with wine, all supportedby detailed diagrams and photographsand useful quick reference appendices.This informative text provides step-bystep strategies for improving financialperformance and meeting profit andexpense objectives within food andbeverage operations. Many practicalinclusions and helpful forms bridgethe gap from classroom to business,ensuring learners achieve key skills foruse in their chosen career.9781435488212 March 20119781428335448 Professional CateringPairing with the Masters: A Definitive Guide to Food and WineShiringArnone/Simonetti-BryanProfessional Catering equips readerswith the knowledge and tools to startand position a competitive cateringbusiness. It addresses industry bestpractices and emerging trends whiletaking a practical approach to resourcesthat can be used in implementingbusiness plan, and is beautifullyillustrated with four-color photography.9781133280781 January 2013April 2009Discover how professionals matchthe perfect wines to cuisine! Morethan a list of pairings, this one-ofa-kind book covers simple classicsto the complex and modern withnearly 100 recipes demonstratingvaried cooking techniques, flavourprofiles, and steps for choosingaccompanying wines.9781111543846 August 2012Modern Garde Manger, International Edition, 2eGarlough/CampbellThe second edition was written for boththe working chef and the serious studentengaged in the practice and study ofculinary arts. The first edition was winnerof the International Association ofCulinary Professionals (IACP) CookbookAward. Its carefully researchedinformation and fully tested recipesspan the international spectrum of themodern garde manger station.eBooks and eChaptersavailable atcengagebrain.com9781111307608 March 2011For more information on these and many other Catering, Hospitality and Tourism titles, please visit http://edu.cengage.co.uk
TourismSuccessful Event Management: A Practical Handbook, 4eTourism: A Modern Synthesis, 3eShone/ParryPage/ConnellSuccessful Event Managementis essential reading for allundergraduate and post-graduateevent management studentsand is also an ideal resourcefor active practitioners lookingfor both a practical guide and arigorous overview of the subject,considering event managementfrom an international perspective.9781408075999 March 2013This popular textbook offersan accessible and engagingintroduction to developmentand management of tourism in aglobalized context. With a strongbusiness theme throughout,the text focuses on real-worldinsights and current academicthinking and principles reflectingthe content of modern courses.9781408009161 April 2009Selling Destinations, International Edition, 5eThe CLIA Guide to the Cruise IndustryManciniManciniThis visually engaging guideprovides hundreds of maps andcharts along with detailed countryinformation and in-depth factson climate, transport, customsand traveller profiles ensuring anyaspiring travel professional canperfectly match travellers withtheir ideal destination.9781435485815 January 2009Newecomin ditiong soon!This official book of the Cruise LinesInternational Association supports CLIA’shighly regarded certification program whilecovering all the essential aspects of today’scruise industry from sales and marketing tooperations. Blending definitions, statistics,anecdotes, observations, and exampleswith engaging activities, this guide providesevery reader with a complete overview ofthe contemporary cruise industry.9781111130893 June 2010Hospitality and Travel Marketing, International Edition, 4eWelcome to Hospitality: An Introduction, International Edition, 3eMorrisonChon/MaierWelcome to Hospitality incorporatesthe many facets of the Hospitality andTourism sector for a complete guideto this exciting industry. Personalprofiles of industry leaders highlightthe wide range of career opportunitiesavailable and case studies and‘Industry Insight’ vignettes offer abehind-the-scenes view of real-life jobtasks and career success stories.This leading text offers the reader a trulyglobal perspective of hospitality andtourism management. Through the useof interesting case studies and coverageof key subjects such as internetmarketing and e-commerce, loyaltymarketing, brand extension marketingand destination branding, learnersreceive a complete guide to marketingof this diverse and exciting industry.9781435486867 May 20099781439057377 April 2009Managing Quality Service In HospitalityFord/Sturman/HeatonThis text teaches the concept andprinciples of a guest-focused servicestrategy in hospitality and serviceorganisations and creating a ‘wow’experience! Readers will learn aboutstrategy, staffing and systems throughacademic studies and real life case studiesfrom companies like Walt Disney Company,Marriott, Ritz-Carlton, Darden Restaurants,Southwest Airlines and many others.9781111307738 March 2011eBooks and eChapters available at cengagebrain.comeBooks and eChaptersavailable atcengagebrain.com
To order your FREE inspection copies, please indicate which titles you would like* and send the form toHE Marketing Department, Cengage Learning EMEA, Cheriton House, North Way, Andover, SP10 5BE, UK.Alternatively, please visit http://edu.cengage.co.uk or contact your local Cengage Learning sales representative.*Please note: you may only request up to 3 inspection copies.InspCopyTITLEAUTHORProfessional Chef Level 1 Diploma 2eRippingtonProfessional Chef Level 2 Diploma 2eHunter/TintonAdvanced Professional Chef Level 3 Diploma 2eHunter/TintonMaths & English for Hospitality and Catering: Functional SkillsSpencer/RippingtonIn the Kitchen with Le Cordon BleuThe Chefs of Le Cordon BleuLe Cordon Bleu Pâtisserie and Baking FoundationsThe Chefs of Le Cordon BleuLe Cordon Bleu Pâtisserie and Baking Foundations Classic RecipesThe Chefs of Le Cordon BleuLe Cordon Bleu Cuisine FoundationsThe Chefs of Le Cordon BleuLe Cordon Bleu Cuisine Foundations: Classic RecipesThe Chefs of Le Cordon BleuLe Cordon Bleu Cuisine Foundations, Spanish EditionThe Chefs of Le Cordon BleuLe Cordon Bleu Cuisine Foundations: Classic Recipes, Spanish EditionThe Chefs of Le Cordon BleuLe Cordon Bleu Cuisine Foundations, Portuguese EditionThe Chefs of Le Cordon BleuLe Cordon Bleu Cuisine Foundations: Classic Recipes, Portuguese EditionThe Chefs of Le Cordon BleuThe Dessert ArchitectWemischnerAdvanced Bread and PastrySuasAbout Wine, International Edition 2eHenderson/RexPractical Food and Beverage Cost Control 2eOjugoProfessional CateringShiringPairing with the Masters: A Definitive Guide to Food and WineArnone/Simonetti-BryceModern Garde Manger, International Edition 2eGarlough/CampbellSuccessful Event Management: A Practical Handbook (with CourseMate and eBook Access Shone/ParryCard) 4eTourism: A Modern Synthesis 3ePage/ConnellComing 2014 - Tourism: A Modern Synthesis, 4ePage/ConnellSelling Destinations, International Edition 5eManciniThe CLIA Guide to the Cruise IndustryManciniHospitality and Travel Marketing, International Edition 4eMorrisonWelcome to Hospitality: An Introduction, International Edition 3eChon/MaierManaging Quality Service In Hospitality: How Organizations Achieve Excellence In TheFord/Sturman/HeatonGuest Experience, International EditionI am interested in more information about Professional Chef CourseMateI am interested in more information about CourseMate for Le Cordon Bleu Cuisine FoundationsTitle:Department:First 3548686797814390573779781111307738Last name:Course name:County:Course start date:Postcode/zip code:Number of students:Country:Current Textbook:Email:University/College:Telephone:To place a bookshop order:Bookshop/Library Name:Date:Account No:Contact Name:Total Amount:Telephone:Data Protection Statement: This message has been sent by or on behalf of Cengage Learning EMEA Limited, Cheriton House,North Way, Andover, Hampshire, SP10 5BE, UK for the purpose of providing information to you about Cengage Learningand its products and services. To understand more about how we use your data and respect your privacy, please refer to ourprivacy policy at http://edu.cengage.co.uk/privacy-policy.aspx. By contacting Cengage Learning at the address above youmay obtain a copy of your data and/or request Cengage Learning to edit or delete it. If you do not want to receive furtherinformation from Cengage Learning please email emeahe.unsubscribe@cengage.comE&OEFor more information on these and many other Catering, Hospitality and Tourism titles, please visit http://edu.cengage.co.uk
For more information about Le Cordon Bleu CourseMate, please email emea.fesales@cengage.com 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 wo
