Practical Cookery Recipes for Hospitality Intermediate 1 and 2
Seiten
2010
Hodder Gibson (Verlag)
978-1-4441-1072-2 (ISBN)
Hodder Gibson (Verlag)
978-1-4441-1072-2 (ISBN)
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A recipe book to directly address the needs of Hospitality and Home Economics courses offered by SQA.
Practical Cookery Recipes for Hospitality Intermediate 1 and 2 provides 90 recipes aimed at the requirements of Hospitality Practical Cookery courses offered by SQA at Intermediate 1 and 2 level. It will also be of use for Hospitality General Operations at Intermediate 2, Hospitality Skills for Work Intermediate 1 and 2, as well as Standard Grade Home Economics. It also contains an invaluable chapter on writing a Plan of Work, with techniques and strategies to support candidates and teachers. Written in the unique format of 2 and 4 portion recipes, the content also aims to help teachers and students in the skills for planning to cook two or three dishes, one of the key skills required for the external assessment in Hospitality. Each recipe is offered with full nutritional analysis and is cross-referenced to the specific course and level for which it is appropriate.
Practical Cookery Recipes for Hospitality Intermediate 1 and 2 provides 90 recipes aimed at the requirements of Hospitality Practical Cookery courses offered by SQA at Intermediate 1 and 2 level. It will also be of use for Hospitality General Operations at Intermediate 2, Hospitality Skills for Work Intermediate 1 and 2, as well as Standard Grade Home Economics. It also contains an invaluable chapter on writing a Plan of Work, with techniques and strategies to support candidates and teachers. Written in the unique format of 2 and 4 portion recipes, the content also aims to help teachers and students in the skills for planning to cook two or three dishes, one of the key skills required for the external assessment in Hospitality. Each recipe is offered with full nutritional analysis and is cross-referenced to the specific course and level for which it is appropriate.
After training as a chef with British Transport Hotels, including a spell at The Gleneagles Hotel, Graeme Findlay then lectured in Professional Cookery at Edinburgh's Telford College. After training in small country house hotels, George Smith travelled to Birmingham and France to extend his development, subsequently returning to Scotland and the Gleneagles Hotel. Since 1995 George has lectured at the Adam Smith College as Curriculum Head, also working with SQA as subject specialist and vetter in Hospitality.
Introduction Chapter 1 Basic Knowledge Chapter 2 Starters Fish-based Meat-based Vegetarian Chapter 3 Main Courses Fish-based Meat-based Vegetarian Chapter 4 Desserts Cold Hot Baked
| Erscheint lt. Verlag | 24.9.2010 |
|---|---|
| Zusatzinfo | 90 colour photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 213 x 276 mm |
| Gewicht | 352 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 1-4441-1072-1 / 1444110721 |
| ISBN-13 | 978-1-4441-1072-2 / 9781444110722 |
| Zustand | Neuware |
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