NVQ Catering Food Preparation and Cooking

This title provides comprehensive coverage of the revised NVQ/SVQ Catering and Hospitality food preparation and cooking units, at levels 1 and 2. Theory, methodology and practical experience are combined in this colour handbook, which is suitable for college or industry based students as well as for self-study.

---

Clear step by step explanations of all methods. Self check acivities designed to trigger portfolio development and numerous cross references. Recipes putting theory into practice. Written by practising lecturer and experienced chef, Anthony O'Rielly, this text is ideal for catering trainees, helping the to understand the theory and practical applications of food preparation and cooking.