ISBN 9781444112269
Publisher: Hodder Education
Paperback: 608 pages
Pub Date: Apr 2010
£26.00 |
Practical Cookery Level 2
John Campbell
Practical Cookery Level 2 Diploma is a bespoke version of the best-seller Practical Cookery, tailor-made to support the exact requirements of the Level 2 Diploma in Professional Cookery (VRQ).
The pedigree and reliability of Practical Cookery has been retained, and brand new elements added to ensure students have everything they need for success in the Level 2 Diploma in Professional Cookery.
Key features include:
- Recipe chapters uniquely designed to provide a clear scheme of course delivery
- Recipes have been chosen and ordered with a clear logic that is related to the specification requirements and the development of students' skills through the course
- A number of new recipes, introduced to afford a complete and precise fit with the course specification
- Professionally taken finished dish photos to illustrate virtually every recipe in the book
- Numerous step-by-step photo sequences to illustrate the more complex techniques
- A new 'Chef Advice' feature within the recipes provides expert tips, information and advice to help students further develop skills and understanding
- Complete coverage of the six theory units, explicitly designed to be appealing and accessible for Level 2 Diploma students
- Practical activities included throughout the theory chapters to support understanding and prepare students for theory assignments
- Co-authored by Neil Rippington (a consultant and principal examiner for some major awarding bodies)
- Recipe chapters uniquely designed to provide a clear scheme of course delivery
- Professionally taken photos illustrate the finished dish for virtually every recipe in the book, plus numerous step-by-step photo sequences of more complex techniques
- New recipes have been introduced to afford a complete and precise fit with the course specification
- Complete coverage of the six theory units explicitly designed to be appealing and accessible for Level 2 Diploma students
- Co-authored by Neil Rippington, a consultant and principal examiner for some major awarding bodies
- "Practical Cookery pedigree with added Principal Examiner trustworthiness"
Table of Contents:
Investigating the catering and hospitality industry
Food safety
Health and safety
Healthier foods and special diets
Kitchen operations, costs and menu planning
Applying workplace skills
Methods of cookery
Prepare and cook cold preparations, salads and canapés
Prepare and cook stocks, soups and sauces
Prepare and cook fruit and vegetables
Prepare and cook meat and offal
Prepare and cook poultry
Prepare and cook fish and shellfish
Prepare and cook rice, pasta, grains and egg dishes
Prepare and cook deserts and puddings
Prepare and cook bakery products
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