Practical Cookery for Level 2 VRQ

John Campbell runs John Campbell Restaurants and is an honorary professor at the University of West London. As Executive Head Chef at The Vineyard at Stockcross, his achievements included two Michelin stars. John opened Coworth Park in 2010 with the Dorchester Collection as Director of Food and Beverage, earning the fine dining restaurant a Michelin star in the first year of trading. Professor David Foskett MBE CMA FIH is Head of School at the London School of Hospitality and Tourism at the University of West London. Neil Rippington is Dean of the College of Food at University College Birmingham. He has received awards for his part in developing the City & Guilds Diplomas in Professional Cookery, and is a consultant and examiner for two major awarding bodies. Patricia Paskins MHCIMA is a Senior Hospitality Lecturer and a Work-Based Learning Tutor at the London School of Hospitality and Tourism at the University of West London.

Investigate the catering and hospitality industry Food safety Health and safety in catering and hospitality Healthier foods and special diets Catering operations, costs and menu planning Applying workplace skills Methods of cookery Prepare and cook stocks, soups and sauces Prepare and cook fruits and vegetables Prepare and cook meat and offal Prepare and cook poultry Prepare and cook fish and shellfish Prepare and cook rice, pasta, grains and egg dishes Produce hot and cold desserts and puddings Produce paste products Produce biscuits, cake and sponge products Produce fermented dough products Appendix: Savouries, hors d'oeuvre and canapes Glossary