Practical Cookery for the Level 1 Diploma 2nd Edition
Hodder Education (Verlag)
978-1-4441-8749-6 (ISBN)
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Completely re-written to match the Level 1 VRQ Diploma, Practical Cookery Level 1 is now process led and appeals to learners who are reluctant to engage with other textbooks.
- Builds the skills required for each method of cookery and tests learners with 124 carefully selected recipes
- Raises confidence with engaging activities and rigorous assessment, including practice synoptic tests
- Easy to navigate and enjoyable to use, with an accessible design and highly illustrated approach ensuring learners aren't undermined by literacy issues
- Helps learners master skills and techniques with 40 step-by-step photo sequences and 500 professionally shot photos including 'finished dish' shots of every recipe.
This resource is supported by Booker Group PLC, the UK's leading food and drink wholesaler. Visit www.booker.co.uk for more information.
Professor David Foskett MBE CMA FIH is Head of School at the London School of Hospitality and Tourism at the University of West London. He is a key figure in the world of hospitality education. Patricia Paskins MHCIMA is Senior Hospitality Lecturer and Work-Based Learning Co-ordinator at the London School of Hospitality and Tourism at the University of West London. Steve Thorpe is Head of the Hotel, Hair and Beauty School at City College Norwich, a large catering centre. Steve was a consultant on the VRQ specification and has been a catering teacher for 30 years.
Unit 101 Introduction to the catering and hospitality industry Unit 102 Food safety in catering Unit 103 Health and safety awareness for catering and hospitality Unit 104 Introduction to healthier foods and special diets Unit 105 Introduction to kitchen equipment Unit 106 Introduction to personal workplace skills Unit 107 Prepare and cook food by boiling, poaching and steaming Unit 108 Prepare and cook food by stewing and braising Unit 109 Prepare and cook food by baking, roasting and grilling Unit 110 Prepare and cook food by deep frying and shallow frying Unit 111 Regeneration of pre-prepared food Unit 112 Cold food preparation
| Erscheint lt. Verlag | 26.4.2013 |
|---|---|
| Zusatzinfo | Over 500 |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 215 x 275 mm |
| Gewicht | 820 g |
| Themenwelt | Schulbuch / Wörterbuch |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 1-4441-8749-X / 144418749X |
| ISBN-13 | 978-1-4441-8749-6 / 9781444187496 |
| Zustand | Neuware |
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