Practical Cookery

John Campbell is Director of Cuisine and Food and Beverage at Dorchester Collection's Coworth Park. Previously he was Executive Chef at the Vineyard at Stockcross, where he received many accolades including two Michelin stars and the Chef Award and Education and Training Award at the 2008 Cateys. 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 principal examiner for the Hospitality Diploma for two major awarding bodies. Professor David Foskett MBE CMA FIH is a best-selling author. He is Head of School at the London School of Tourism, Hospitality and Leisure at Thames Valley University. He was awarded Catering Educator of the Year 2004 and, in 2008, received France's Agricultural Order of Merit for his work promoting French food and food education. Victor Ceserani MBE CPA MBA FHCIMA is the world-renowned co-author, with Ronald Kinton, of The Theory of Catering. He was formerly Head of the School of Hotelkeeping and Catering at Ealing College of Higher Education (now Thames Valley University).

Investigating the catering and hospitality industry Food safety Health and safety Healthier foods and special diets Kitchen operations, costs and menu planning Applying workplace skills Methods of cookery Prepare and cook cold preparations, salads and canapes Prepare and cook stocks, soups and sauces Prepare and cook fruit 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 Prepare and cook deserts and puddings Prepare and cook bakery products