MTU Library Catalogue

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Practical cookery level 3 for VRQ and NVQ courses : for VRQ and NVQ courses. Level 3 / John Campbell ... [et al.].

By: Campbell, John, 1969- [author.].
Material type: materialTypeLabelBookPublisher: London : Hodder Education, 2011Edition: 5th ed.Description: x, 414 p.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781444122770; 1444122770.Uniform titles: Advanced practical cookery Subject(s): Cooking | Food and Drink | Educational: Design & technology | General cookery & recipes | Hospitality & service industries | Hotel & catering trades | For NVQ / SVQ (National / Scottish Vocational Qualification)DDC classification: 641.5 PRA Summary: This is 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 book is written by expert authors to ensure your students have everything they need to succeed.
Holdings
Item type Current library Call number Status Barcode
General lending MTU Kerry North Campus Library Desk Loan 641.5 PRA (Browse shelf(Opens below)) Available 38888000821227
General lending MTU Kerry North Campus Library First Floor Main 641.5 PRA (Browse shelf(Opens below)) Available 38888000821235
Total holds: 0

Enhanced descriptions from Syndetics:

A new 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.

Previous edition: 2006.

Includes index.

This is 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 book is written by expert authors to ensure your students have everything they need to succeed.

Table of contents provided by Syndetics

  • Supervisory skills in the hospitality industry
  • Supervising food safety in catering
  • Practical gastronomy
  • Producing vegetable and vegetarian dishes
  • Producing meat dishes
  • Producing poultry and game dishes
  • Producing fish and shellfish dishes
  • Producing desserts, patisserie, fermented products and petits fours
  • Food product development

Author notes provided by Syndetics

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 2008Cateys. Professor David Foskett, MBE CMA FIH, is a best-selling author. He is Head of School at the London School of Hospitality and Tourism 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 workpromoting French food and food education. Neil Rippington is Dean of the College of Food at University College Birmingham. He has received awards for his part in developing the City and Guilds Diplomas in Professional Cookery, and is a consultant and principal examiner for the Hospitality Diplomafor two major awarding bodies. Patricia Paskins, MHCIMA, is a hospitality lecturer and Work-Based Learning Fellow at the London School of Hospitality and Tourism at Thames Valley University.