This text for hospitality and catering students has been restructured and updated to provide a guide to product knowledge, menu planning, nutrition and hygiene, and supervisory and management skills. It is suitable for NVQ, GNVQ, diploma and degree courses.

Theory of Catering 8ed Elst

Science Fiction & Fantasy

David Foskett

Victor Ceserani

Ronald Kinton

Science Fiction

Hodder & Stoughton Educational Division

Designed to fit the standards for the NVQ/SVQ Level 2 Food Preparation and Cooking qualification, this student workbook complements the authors' other title, "Practical Cookery". It includes questions on the mandatory and optional units as well as on more difficult areas.

NVQ/SVQ Food Preparation and Cooking Level 2 (NVQ/SVQ Workbook)

Crafts, Hobbies & Home

Victor Cesarani

Home Improvement & Design

This workbook covers the generic and specialist units needed for the Patisserie and Confectionery NVQ / SVQ Level 3 qualification. Underpinning knowledge is fully covered and tested and material from pastry chef John Huberd is included.

Patisserie and Confectionery (NVQ/SVQ Workbook)

Hodder Arnold H&S

Practical Cookery

Hodder&Stoughton

This edition has been completely redesigned and updated taking into account the recent trends toward healthy catering and the attractive presentation of food. Lavish, full-color photographs illustrate the stages involved in the preparation of various recipes. Many dishes are depicted in their finished form to give readers an impression of correct presentation and service. This revision features nutritional data for the main recipes. Includes information about different types of foods and the processes of cookery along with hundreds of classic recipes. Many ingredients are given alternatives to comply with the principles of healthy eating.

Practical Cookery (International Student Edition)

Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends. Discover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conservation and boost your green credentials. Harness the power social media and e-marketing to proactively grow your business, online visibility and engagement. Ensure best practice is followed where food allergies and intolerances are concerned, so you can be confident you are providing a safe experience for all customers. Develop your understanding of nutrition and culinary medicine with a unique contribution from Elaine Macaninch, a director of Culinary Medicine UK and the co-founder of the Education and Research in Medical Nutrition Network (ERimNN) Plan for commercial success with clear coverage of financial aspects of food and beverage management, personal development and people management skills.

The Theory of Hospitality and Catering, 14th Edition

Business & Money

Industries

Hodder Education

Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition

Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book

Practical Cookery for the Level 2 Professional Cookery Diploma

Cookbooks, Food & Wine

Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and skills demanded by the new specification. - Prepares students for both the practical synoptic assignment and the external written exam with practice questions and highly illustrated step-by-step breakdowns of key techniques - Includes classic dishes as well as the latest methods used in real Michelin-starred kitchens - Fully up-to-date information on health and safety practice and nutritional data - Includes professional tips on preparation and presentation Includes creative ways to vary dishes, including cheaper alternatives to more expensive ingredients

Practical Cookery for the Level 2 Technical Certificate in Professional Cookery

Education & Teaching

Neil Rippington

Steve Thorpe

Patricia Paskins

Studying & Workbooks

Practical Cookery for the Level 3 Advanced Technical Diploma

Practical Cookery For Lev 3 Adv Tech Dip

Professional Cooking

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Books by David Foskett