by Sébastien Deschênes, Michaël Dos Santos, Julien Fourquié, Thierry Chusseau, Marie-Line Périllat-Mercerot · Nathan Technique · tapa blanda · ISBN 9782091619071
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«Technologie culinaire» is the culinary technology manual by Sébastien Deschênes, Michaël Dos Santos, Julien Fourquié, Thierry Chusseau and Marie-Line Périllat-Mercerot, published by Nathan Technique in paperback (191 pages, in French).
School manual for the 1re and Terminale years of the Bac Pro Cuisine that approaches culinary technology through concrete professional situations and practical activities linked to competencies. Each chapter includes a case study for deeper exploration, a summary section, regional and international cooking sheets, and a glossary with professional English exercises.
Work published in 2012 within the Cuisine Restaurant collection. It is designed for the three-year Bac Pro Cuisine curriculum in France and is part of the Food, Hospitality and Restaurant area.
Intended for secondary students preparing the French professional cooking qualification (Bac Pro Cuisine) and for those training in hospitality and restaurant management.
