Practical Cookery for the Level 1 Diploma 2nd Edition
2nd Edition
Published on 26. April 2013
Book
Paperback/Softback
296 pages
978-1-4441-8749-6 (ISBN)
Description
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.
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.
More details
Edition
2nd Revised edition
Language
English
Place of publication
United Kingdom
Publishing group
Hachette Learning
Target group
Adult education
Edition type
Revised edition
Illustrations
Over 500
Dimensions
Height: 275 mm
Width: 215 mm
Thickness: 14 mm
Weight
820 gr
ISBN-13
978-1-4441-8749-6 (9781444187496)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
David Foskett | Neil Rippington | Steve Thorpe
Practical Cookery for the Level 2 Technical Certificate in Professional Cookery
Book
06/2017
Hodder Education
€47.50
Shipment within 10-20 days
Previous edition
David Foskett | John Campbell | Victor Ceserani
Practical Cookery: Foundation Student Book Level 1
Book
04/2009
Hodder Education
€48.51
Article exhausted; check for reprint
Persons
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.
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.
Content
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