This document provides information about a textbook titled "Professional Chef" in two volumes. It covers qualifications in kitchen operations (volume 1) and commercial cookery (volume 2). The textbook is written by Jason Ford, Gary Hunter, Terry Tinton, and Neil Rippington. It provides recipes, skills and techniques to help students succeed in qualifications for these subjects. Additional online resources are available through CourseMate Express to support student learning.

1. KITCHEN
OPERATIONS
Jason Ford, Gary Hunter,
Terry Tinton, Neil Rippington
PROFESSIONAL CHEF 2n d e d i t i o n
VOLUME 1
COMMERCIAL
COOKERY
Jason Ford, Gary Hunter,
Terry Tinton, Neil Rippington
VOLUME 2
PROFESSIONAL CHEF 2n d e d i t i o n
P R O F E S S I O N A L
C H E F , 2 e
N O W C O V E R I N G T W O Q U A L I F I C A T I O N S :
S I T 2 0 312 C E R T I F I C A T E I I I N K I T C H E N O P E R A T I O N S
S I T 3 0 813 C E R T I F I C A T E I I I I N C O M M E R C I A L C O O K E R Y
anz.vpg@cengage.com
cengage.com.au/vpg
N E W

2. Professional Chef:
Kitchen Operations
(Volume 1)
Author: Jason Ford,
Gary Hunter, Terry Tinton,
Neil Rippington
ISBN: 9780170245555
All the fresh ingredients your students need for a
successful career in Commercial Cookery.
Professional Chef, 2e is the ultimate guide for aspiring
chefs looking to progress in a rewarding and stimulating
career. It has been diced and sliced to explain the skills,
techniques and theory that your students need to excel
in their studies.
It provides students with a comprehensive range of
classical, modern and regional recipes where theories
can be put into practice. Now available in two volumes
to match how you teach!
Professional Chef, 2e is written to competencies from the
latest SIT20312 Certificate II in Kitchen Operations and
SIT30813 Certificate III in Commercial Cookery
qualifications with comprehensive mapping.
Empower your students to succeed in the kitchen and
compete for the finest jobs in the catering industry.
VALUE PACK + SAVE
Professional Chef:
Commercial Cookery
(Volume 2)
Author: Jason Ford,
Gary Hunter, Terry Tinton,
Neil Rippington
ISBN 9780170245548
KITCHEN OPERATIONS
1. Work effectively with others
2. Participate in safe work practices
3. Use hygienic practices for food safety
4. Clean kitchen premises and equipment
5. Maintain the quality of perishables
6. Use food preparation equipment
7. Produce simple dishes using basic methods
8. Use cookery skills effectively
9. Produce salads and appetisers
10. Produce stocks, sauces and soups
11. Produce vegetable, fruit, egg and
farinaceous dishes
12. Preparing sandwiches
13. Participate in safe food handling processes
14. Participate in environmentally sustainable
work practices
FOR STUDENTS
CourseMate Express is your one-stop shop for learning
tools and activities that help students succeed.
Access chapter study guides, games, videos and audio
summaries, review with flash cards and check
understanding with interactive quizzing. The study and
application resources in CourseMate are organised by
chapter to help students get the most from their
learning resource. Includes:
NEW! Revision quizzes (by chapter)
NEW! Videos
NEW! Activity sheets
NEW! Glossary
NEW! Flashcards
NEW! Crosswords
NEW! Recipes
NEW! Food ordering tool
NEW! Interactive food map
FOR INSTRUCTORS
NEW! Competency mapping grid
NEW! ExamView testbank
NEW! PowerPoints
NEW! Activity sheets
NEW! Food ordering tool
NEW! Suggested solutions
NEW! Lesson plans
NEW! Artwork
VALUE PACK
Professional Chef: Kitchen Operations
and Commercial Cookery
ISBN 9780170272247
TABLE OF CONTENTS
KEY FEATURES
SPLIT BOOK EDITION
• Essential Skills and Knowledge Tips
throughout to assist with covering Literacy and
Numeracy skills
• CourseMate Express to access all the videos,
recipes and study tools for the students
• Chef’s Tip boxes outlining critical information
on chapter topics
• Health and Safety tips throughout the
chapters to apply personal responsibilities
and practical knowledge of occupational
health and safety
• Video icons throughout the text lead
students to practical demonstrations in
CourseMate Express
• Activity boxes, end of chapter question and
step by step photo sequence enhancing the
students experience of the material
• Chef profiles bringing the theoretical
concepts to life through the eyes of
industry professional
TOOLS TO HELP
COURSEMATE
KITCHEN
OPERATIONS
Jason Ford, Gary Hunter,
Terry Tinton, Neil Rippington
P ROF E SSIONAL C H E F 2n d e d i t i o n
VOLUME 1
COMMERCIAL
COOKERY
Jason Ford, Gary Hunter,
Terry Tinton, Neil Rippington
VOLUM E 2
P ROFE SSIONAL CH E F 2n d e d i t i o n • Covers all the core units of the Certificate II
in Kitchen Operations plus 5 of the
Commercial Cookery and Catering electives
for the Certificate III
• Covers all the core units of the Certificate III
in Commercial Cookery
• 2 volumes–covering 2 qualifications
• Major rewrite of Kitchen Management topics
• Greater coverage of core competencies and
underpinning knowledge
• Expanded content on sustainability and
environmental work practices
• More information covering menus,
catering, nutrition, food safety plans,
baking and equipment
STUDENTS LEARN
COMMERCIAL COOKERY
1. Produce poultry dishes
2. Produce seafood dishes
3. Produce meat dishes
4. Produce breads, cakes and pastries
5. Produce desserts
6. Produce and serve food for buffets
7. Plan and cost menus
8. Produce food that meets special
dietary requirements
9. Work effectively as a cook
10. Coach others in job skills
11. Prepare and serve cheese
12. Receive and store stock
13. Source and use information on
the hospitality industry
anz.vpg@cengage.com
cengage.com.au/vpg
The Instructor’s Manual provides you with a wealth
of content to help set up and administer your subject.
It includes learning objectives, chapter outlines, key
points, teaching tips and materials, as well as solutions
to all questions and problems from the text.
Artwork files includes digital files of graphs, tables,
pictures and flow charts from the text that can be used
in a variety of media. Add them into your course
management system, use them in student handouts,
or include them in your lecture presentations.
Chapter-by-chapter PowerPoint presentations cover
the main concepts addressed within the text and can
be edited to suit your own requirements. Use these
slides to enhance your lecture presentations and to
reinforce the key principles of your subject, or for
student handouts.
P a p e r b a c k | e B o o k | e C h a p t e r s | © 2 0 1 6

3. JASON FORD
Jason has over 25 years of extensive experience in the food
service industry. He is a professional chef, qualified cookery
lecturer, published author, food columnist, food illustrator
and culinary entertainer. He spent many years working in
award-winning á la carte restaurants and international hotels.
NEIL RIPPINGTON
Neil got a taste for the catering industry at an early age by
working in hotels while at school and college. Following a
chefs’ program at The Bournemouth and Poole College, Neil
went on to work in a Michelin-starred restaurant in France
and in London’s Capital Hotel in Knightsbridge.
GARY HUNTER
Gary is Head of Culinary Arts, Food and Beverage Service at
Westminster Kingsway College. Gary has 16 years’ experience
of teaching within further, higher and vocational education.
He has travelled the world as a consultant for Barry Callebaut
giving seminars on chocolate and cuisine. He is also an
experienced international culinary competition judge. As
a leading Chef Patisserie in the UK, he has won numerous
awards and competition medals and has worked with and
trained many of today’s successful chefs.
TERRY TINTON
Terry is the Programme Manager in Culinary Arts at
Westminster Kingsway College, and has seven years’
experience teaching within further, higher and vocational
education. He is a successful professional chef with many
international awards in kitchen, larder and patisserie.
You may be eligible for a sample copy. To find out,
please contact your local Cengage VPG Sales Specialist
on (03) 9685 4141 or email anz.vpg@cengage.com
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ABOUT THE AUTHORS
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