Practical Cookery For The Level 3 Nvq And Vrq Diploma

Author: David Foskett
Publisher: Hodder Education
ISBN: 1471806715
Size: 61.14 MB
Format: PDF, ePub
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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

Practical Cookery

Author: David Foskett
Publisher: Hodder Education
ISBN: 1444189468
Size: 47.40 MB
Format: PDF, Kindle
View: 2956
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Practical Cookery has been training chefs for 50 years. It is the only book you need to support you through your training, and will serve as a recipe book and reference source throughout your career. With over 600 recipes in the book, and more online, the range is unsurpassed. Many recipes have been developed and updated, using modern techniques and methods tested in real working kitchens. Others are traditional, reliable favourites that have grown up with Practical Cookery. Now with video links: Use the QR code or web link to view some of the recipes on your smartphone, laptop or tablet. Teaching the best in the business for 50 years - don't train to be a chef without it.

Practical Cookery

Author: Victor Ceserani
Publisher: Hodder Arnold
ISBN: 9780340811474
Size: 56.14 MB
Format: PDF, Kindle
View: 1922
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Over the last forty years Practical Cookery has established itself as the key textbook for all catering students. To ensure its continued relevancy, this new edition incorporates input from some of the leading figures in the catering industry. The book contains brand new recipes, speciallycommissioned photographs, a new page design, and is in full colour thoughout.Topics include:Tips for healthy eatingNew guidance on the nutritional value of each recipeMethods of cookeryInternational dishesStocks, soups and sauces

Practical Cookery 13th Edition For Level 2 Nvqs And Apprenticeships

Author: David Foskett
Publisher: Hodder Education
ISBN: 1471839591
Size: 25.27 MB
Format: PDF, Docs
View: 5551
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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

Author: David Foskett
Publisher: Hachette UK
ISBN: 1444169742
Size: 39.22 MB
Format: PDF, Kindle
View: 5856
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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.

Hospitality Supervision And Leadership Level 3

Author: Patricia Paskins
Publisher: Hachette UK
ISBN: 1471847535
Size: 12.35 MB
Format: PDF, ePub
View: 5168
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Prepare for assessment and master the skills and knowledge you need to succeed as a hospitality and catering supervisor with this support resource Covering all of the latest mandatory and most popular optional units, with a strong focus on preparation for assessment, this will be an essential resource for anyone working towards the Level 3 NVQ Diploma in Hospitality Supervision and Leadership, whether in college or in the workplace. It also provides support for those completing the Hospitality Supervision and Leadership apprenticeship. - Provides all of the essential knowledge and skills any supervisor working in the hospitality industry will need: from supporting, motivating and developing staff, to customer service skills, problem solving and controlling resources - Develops understanding of the assessment requirements with clear explanations of all criteria - Helps you to build your portfolio, with guidance on suitable evidence and activities that provide assessment opportunities - Prepares you for professional discussions and questioning with knowledge checks at the end of each unit to test your understanding

The Theory Of Hospitality And Catering

Author: David Foskett
Publisher: Hodder Education Publishers
ISBN: 9781444123760
Size: 15.20 MB
Format: PDF, ePub
View: 5294
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Trust this leading textbook to guide you through your requirements as you train at a supervisory level in the hospitality industry. The Theory of Catering has been an essential textbook for hospitality and catering students worldwide since 1964. This latest edition is revised to reflect recent changes in the industry and provides a complete overview, from commodity and science through delivery from the supplier, storage, preparation, production and final service. It is ideal for anyone training at supervisory level in the hospitality industry. - Understand challenging concepts such as budgeting and cost and operational control with our invaluable chapter on commodities - Learn the latest regulations on hygiene, food legislation and health and safety - Follow the clear mapping and alignment of content to courses in Hospitality Supervision, Professional Cookery and Foundation Degrees in Culinary Arts

Advanced Practical Cookery

Author: John Campbell
Publisher:
ISBN: 9780340912355
Size: 47.75 MB
Format: PDF, ePub
View: 7518
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em>Advanced Practical Cookery, 4th edition, has been fully revised and updated to match the latest specifications at levels 3 and Foundation degrees . Now in paperback and with specially commissioned full colour photographs throughout, this essential resource for the highest training levels includes over 600 international recipes, all specifically tailored for the skilled craft student and chef. Examining new advanced units introduced by City & Guilds in detail, this new edition is also written and designed with the student reader in mind, and now includes nutrition and healthy eating advice, tips and essential kitchen advice. The contributions of executive chef and new co-author John Campbell also bring a unique industry focus to the content, ensuring the text is targeted specifically at the needs of trainee chefs and professionals alike. Contemporary, accessible and above all practical, Advanced Practical Cookery, 4th edition, is the ideal ingredient for advanced food preparation and cooking techniques.

Event Management For Dummies

Author: Laura Capell
Publisher: John Wiley & Sons
ISBN: 1118591097
Size: 62.33 MB
Format: PDF, Kindle
View: 2926
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Whether you want to break into this burgeoning industry, or you simply need to plan an event and don’t know where to start, there’s something for all would-be event planners in Event Management For Dummies. Packed with tips, hints and checklists, it covers all aspects of planning and running an event – from budgeting, scheduling and promotion, to finding the location, sorting security, health and safety, and much more. Open the book and find: Planning, budgeting and strategy Guests and target audience Promoting and marketing events Location, venue and travel logistics Food, drink, entertainment and themes Security, health and safety, permissions, insurance and the like Tips for building a career in event management

Level 2 Vrq Diploma In Beauty Therapy

Author: Helen Beckmann
Publisher:
ISBN: 9780851932040
Size: 39.84 MB
Format: PDF, ePub, Mobi
View: 5833
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This textbook is the perfect accompaniment to the level 2 VRQ diploma in beauty therapy. The book will help students with all necessary practical skills, as well as detailing all essential knowledge in clear language.