Download or read book Practical Cookery Recipes for Hospitality Intermediate 1 and 2 written by Graeme Findlay and published by . This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A recipe book to directly address the needs of Hospitality and Home Economics courses offered by SQA.
Download or read book Practical Cookery for the Level 2 Professional Cookery Diploma 3rd edition written by David Foskett and published by Hodder Education. This book was released on 2015-05-29 with total page 1336 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book PRACTICAL COOKERY 14TH EDITION LOW written by FOSKETT DAVID and published by . This book was released on 2019-06-28 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Practical Cookery written by David Foskett and published by Hodder Education. This book was released on 2013-05-17 with total page 1317 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Practical Cookery 13th Edition for Level 2 NVQs and Apprenticeships written by David Foskett and published by Hodder Education. This book was released on 2015-08-21 with total page 1532 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Practical Cookery for the Level 2 Technical Certificate in Professional Cookery written by David Foskett and published by Hodder Education. This book was released on 2017-07-17 with total page 736 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and skills demanded by the new specification. - Prepares students for both the practical synoptic assignment and the external written exam with practice questions and highly illustrated step-by-step breakdowns of key techniques - Includes classic dishes as well as the latest methods used in real Michelin-starred kitchens - Fully up-to-date information on health and safety practice and nutritional data - Includes professional tips on preparation and presentation - Includes creative ways to vary dishes, including cheaper alternatives to more expensive ingredients
Download or read book Practical Cookery written by Neil Rippington and published by Hodder Education. This book was released on 2015-05-29 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Handbook of Practical Cookery written by Matilda Lees Dods and published by . This book was released on 1886 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Practical Cookery written by Victor Ceserani and published by . This book was released on 1995-06 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: A ninth edition of the catering textbook, designed for students.
Download or read book The Practical Hotel Steward written by John Tellman and published by . This book was released on 1900 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Professional Hotel Management written by J M S Negi and published by S. Chand Publishing. This book was released on 2002 with total page 957 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, an essential text for hospitality management students, examines the relevance and applications of general management theory and principles to hospitality organizations. Using contemporary material and case studies, the book indicates ways in which performance may be improved through better use of human resources. Rigorous academic theory is related to hospitality practice, based on the authors' great knowledge of the hospitality industry. The text takes a vocational basis and the illustration of the theory with the real-life examples of hospitality management in action provides a solid and stimulating introduction to the subject.
Download or read book Catalog written by Food and Nutrition Information Center (U.S.) and published by . This book was released on 1974 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Hotelier Caterer written by and published by . This book was released on 1989 with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book British Vocational Qualifications written by Kogan Page and published by Kogan Page Publishers. This book was released on 2003 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the last decade as the importance of vocational qualifications has been firmly established, the system has become increasingly complex and hard to grasp. Now in its sixth edition, this popular and accessible reference book provides up-to-date information on over 3500 vocational qualifications in the UK. Divided into five parts, the first clarifies the role of the accrediting and major awarding bodies and explains the main types of vocational qualifications available. A directory then lists over 3500 vocational qualifications, classified by professional and career area, giving details of type of qualification, title, level, awarding body and, where possible, the course code and content. The third section comprises a glossary of acronyms used, together with a comprehensive list of awarding bodies, industry lead bodies, professional institutes and associations, with their contact details. Section four is a directory of colleges offering vocational qualifications in the UK, arranged alphabetically by area. Finally, section five is an index of all qualifications, listed alphabetically by title.
Download or read book New Home Economics written by and published by . This book was released on 1989 with total page 934 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food and Nutrition Information and Educational Materials Center catalog written by Food and Nutrition Information Center (U.S.). and published by . This book was released on 1976 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book On Cooking written by Sarah R. Labensky and published by Prentice Hall. This book was released on 2014-01-22 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online--in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional-Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.
