This book on catering theory for GNVQ and HND students contains updated information on nutrition and menu-planning as well as marketing and meeting consumer needs. Specialist contributions have been made for the food and nutrition and computer chapters.
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.
Helps learners to improve their Maths and English skills and prepare for Level 1 and Level 2 Functional Skills exams. In this title, the format enables learners to practice and improve their maths and English skills and the real- life questions, exercises and scenarios are written with a Catering and Hospitality context.
Ensure you have all the essential skills and support you'll need to succeed for the latest Level 1 Certificate and Level 2 Diploma in Professional Food and Beverage Service.
Emma Courteis just wanted to live quietly with her daughter in Cornwall and paint. That wasn't to be. It's only human to want revenge but when you follow that path you sometimes you get more than you want and sometimes, when you start something, you may find it can't be stopped, so you'd better be ready to do anything.
Methods of cooking - Stocks, soups and sauces - Cold preparation - Eggs - Pasta, gnocchi and rice - Fish and shellfish - Meat and offal - Poultry and game - Vegetables, pulses and grains - Potatoes - Pastry - Healthy eating - Maintain, handle and clean knives - Maintain a safe, hygenic and secure working environment - Maintain food safety - Work as part of a team.
