Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition

2015-05-29
Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition

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  • Author: David Foskett
  • Publisher: Hodder Education
  • ISBN: 1471839621
  • Category : Study Aids
  • Languages : en
  • Pages : 1336

Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book

Practical Cookery for the Level 1 Diploma

2013-04-01
Practical Cookery for the Level 1 Diploma

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  • Author: David Foskett
  • Publisher:
  • ISBN: 9781444187496
  • Category : Cooking
  • Languages : en
  • Pages : 286

An easy-to-read introduction to professional cookery, ideal for learners who are passionate about cooking and want to develop their skills. 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.

Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships

2015-08-21
Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships

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  • Author: David Foskett
  • Publisher: Hodder Education
  • ISBN: 1471839591
  • Category : Study Aids
  • Languages : en
  • Pages : 1532

Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment. Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices. - See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques - Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section - Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit - Access professional demonstration videos with links throughout the book

Practical Cookery Level 3

2012-03-30
Practical Cookery Level 3

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  • Author: David Foskett
  • Publisher: Hodder Education
  • ISBN: 1444169742
  • Category : Cooking
  • Languages : en
  • Pages : 754

A core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ). Retaining the pedigree and reliability of Advanced Practical Cookery, combined with engaging features, this new book is written by expert authors to ensure your students are fully prepared and have everything they need to succeed on level 3 courses in food preparation and cookery. As well as being a perfect match for the Level 3 Diploma in Professional Cookery, this book also supports other qualifications, including NVQs in Food Preparation and Cookery, Kitchen and Larder, and Patisserie and Confectionery.

Practical Cookery

1993-09-01
Practical Cookery

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  • Author: Victor Ceserani
  • Publisher: John Wiley & Sons Incorporated
  • ISBN: 9780470233511
  • Category : Cooking
  • Languages : en
  • Pages : 570

This edition has been completely redesigned and updated taking into account the recent trends toward healthy catering and the attractive presentation of food. Lavish, full-color photographs illustrate the stages involved in the preparation of various recipes. Many dishes are depicted in their finished form to give readers an impression of correct presentation and service. This revision features nutritional data for the main recipes. Includes information about different types of foods and the processes of cookery along with hundreds of classic recipes. Many ingredients are given alternatives to comply with the principles of healthy eating.

Practical Cookery 14th Edition

2019-07-08
Practical Cookery 14th Edition

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  • Author: David Foskett
  • Publisher: Hodder Education
  • ISBN: 1510461515
  • Category : Study Aids
  • Languages : en
  • Pages : 1602

Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. · Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. · Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques. · Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control. · Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests. · Allows students to showcase the practical skills required for assessment with new 'Show it' activities. · Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.

Foundation Practical Cookery

2009
Foundation Practical Cookery

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  • Author: David Foskett
  • Publisher: Hodder Education
  • ISBN: 9780340983997
  • Category : Cooking
  • Languages : en
  • Pages : 0

A new book designed to support Level 1 students in food preparation and cooking.

Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition

2014-08-29
Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition

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  • Author: David Foskett
  • Publisher: Hodder Education
  • ISBN: 1471806715
  • Category : Study Aids
  • Languages : en
  • Pages : 1256

Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen. Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques. It contains all of the underpinning knowledge you need for whichever Level 3 course you are completing. In addition, catering colleges from across the UK have contributed regional recipes which will be of interest to Level 3 and master chefs alike. - Put your knowledge into practice with 400 specially selected, easy-to-follow recipes complete with colourful photographs - Master important skills with dozens of step-by-step sequences which guide you through advanced techniques - Get hints, information and valuable advice on working in a professional kitchen from real chefs - Test yourself with questions at the end of each chapter and refine your reflection technique with special sections on identifying results and conducting independent research - Access industry-standard videos on your smartphone, tablet or computer with QR codes embedded in the text

The Theory of Hospitality and Catering, 14th Edition

2021-08-06
The Theory of Hospitality and Catering, 14th Edition

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  • Author: David Foskett
  • Publisher: Hodder Education
  • ISBN: 1398332224
  • Category : Education
  • Languages : en
  • Pages : 1058

Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends. · Discover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conservation and boost your green credentials. · Harness the power social media and e-marketing to proactively grow your business, online visibility and engagement. · Ensure best practice is followed where food allergies and intolerances are concerned, so you can be confident you are providing a safe experience for all customers. · Develop your understanding of nutrition and culinary medicine with a unique contribution from Elaine Macaninch, a director of Culinary Medicine UK and the co-founder of the Education and Research in Medical Nutrition Network (ERimNN) · Plan for commercial success with clear coverage of financial aspects of food and beverage management, personal development and people management skills.

Practical Professional Cookery

1999
Practical Professional Cookery

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  • Author: Harry Louis Cracknell
  • Publisher: Cengage Learning EMEA
  • ISBN: 9781861528735
  • Category : Quantity cooking
  • Languages : en
  • Pages : 0

Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.