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


Code d'accès numérique - 25,00 €

Info

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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

 


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