Practical cookery for the level 1 diploma / David Foskett, Patricia Paskins, Steve Thorpe and John Campbell.
By: Foskett, David [author. ]
.
Contributor(s): Paskins, Patricia [author.] | Thorpe, Steve [author.] | Campbell, John [author.].
Material type: 
BookPublisher: London : Hodder Education, 2013Edition: 2nd edition.Description: 296 pages : color illustration ; 28 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781444187496.Subject(s): Cooking -- TextbooksDDC classification: 641.5 | Item type | Current library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|
| General lending | MTU Bishopstown Library Lending | 641.5 (Browse shelf(Opens below)) | 1 | Available | 00163530 |
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Enhanced descriptions from Syndetics:
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.
Includes index.
The catering and hospitality industry -- Food safety -- Health and safety -- Healthier foods and special diets -- Kitchen equipment -- Personal workplace skills -- Boiling, poaching and steaming -- Stewing and braising -- Baking, roasting and grilling -- Deep frying and shallow frying -- Regeneration of pre-prepared food -- Cold food.
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
CIT Module BIOL 6019 - Core reading.
Author notes provided by Syndetics
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.