MyEnglishlab for Market Leader Intermediate
Market leader covers topics including negotiation, people management, advertising and communication. Lire la suite
Market Leader is a five-level Business English course developed with the Financial Times. It uses Financial Times content, introducing students to topical business issues to build their language and the communication skills needed in the modern world of business. The authentic English content covers topics including negotiation, people management, advertising and communication. Each unit has a case study with interviews from consultants, introducing students to the vocabulary and grammar that they will need in their careers.
Please note this is the standalone student access code to the MyEnglishLab of Market Leader. It does not include access to the digital coursebook. MyEnglishLab is valid for 21 months after redemption of the access code.
With your access code, create your account here www.myenglishlab.com
To help you, please watch the video How to register or see our Support website
If you have any technical problem, please contact www.support.pearson.fr and choose MyEnglishLab.
If you are a teacher and would like to set up a teacher-led virtual class, ask for a free teacher access code on elt.france@pearson.com
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Spécifications
- Éditeur
- Pearson
- Langue
- français
- Catégorie (éditeur)
- English teaching > Anglais professionnel
- Catégorie (éditeur)
- English teaching
- Code publique Onix
- 07 ELT/ESL (apprentissage d'anglais)
- Date de première publication du titre
- 16 février 2018
VitalSource eBook
- Date de publication
- 01 novembre 2013
- ISBN-13
- 9781292034201
- Ampleur
- Nombre de pages de contenu principal : 1246
- Code interne
- 1292034203
- Protection technique e-livre
- DRM
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Sommaire
Glossary
Part 1 PROFESSIONALISM
Chapter 1 Professionalism
Chapter 2 Food Safety and Sanitation
Chapter 3 Menus and Recipes
Part 2 PREPARATION
Chapter 4 Tools and Equipment
Chapter 5 Knife Skills
Chapter 6 Flavors + Flavorings
Chapter 7 Dairy Products
Chapter 8 Mise en Place
Part 3 COOKING
Chapter 9 Principles of Cooking
Chapter 10 Stocks and Sauces
Chapter 11 Soups
Chapter 12 Principles of Meat Cookery
Chapter 13 Beef
Chapter 14 Veal
Chapter 15 Lamb
Chapter 16 Pork
Chapter 17 Poultry
Chapter 18 Game
Chapter 19 Fish + Shellfish
Chapter 20 Eggs + Breakfast
Chapter 21 Vegetables
Chapter 22 Potatoes, Grains and Pasta
Chapter 23 Healthy Cooking
Part 4 GARDE MANGER
Chapter 24 Salads and Salad Dressings
Chapter 25 Fruits
Chapter 26 Sandwiches
Chapter 27 Charcuterie
Chapter 28 Hors d’Oeuvre and Canapés
Part 5 BAKING
Chapter 29 Principles of the Bakeshop
Chapter 30 Quick Breads
Chapter 31 Yeast Breads
Chapter 32 Pies, Pastries and Cookies
Chapter 33 Cakes and Frostings
Chapter 34 Custards, Creams, Frozen Desserts + Sauces
Part 6 PRESENTATION
Chapter 35 Plate Presentation
Chapter 36 Buffet Presentation
AP 1 Professional Organizations
AP 2 Measurement and Conversion Charts
AP 3 Fresh Produce Availability Chart
AP 4 Bibliography and Recommended Reading
Index