Featuring new and revised recipes that complement our award-winning Menu-based Resources, and Certificate III in Commercial Cookery - this book will quickly become a classroom staple.

Carve out your path step-by-step to up the ante as an amateur cook or make concrete steps towards your place in professional kitchens. 

All the recipes required for training, in the one place 

Recipes tested by Australian chef Sam Pinzone

Professionally designed and photographed to increase engagement

Complements Certificate III in Commercial Cookery and ATP’s Menu-based Resources

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