Practical Cookery Book And Dynamic Learning DVD

ISBN: 9780340948378
Author: V. Ceserani, D. Foskett, etc.
Publisher: Hodder Education
Series: Cooking
Cover: Hardback

Tasty as the 10th edition, but with several new courses!

Following extensive consultation and feedback from hospitality and catering teachers all over the UK, the new edition of Practical Cookery will feel reassuringly familiar but has been thoroughly updated and underpinned by a host of new resources to support centres in the delivery of NVQ and VRQ Level 2 courses.

Key features include:
Over 60 brand new recipes
Additional material and updates to every chapter, all clearly mapped to the NVQ and VRQ Level 2 specifications
Chef's tips by John Campbell providing practical, useful advice

Included with the book is a feature-packed DVD powered by Hodder Arnolds new e-learning platform, Dynamic Learning. DVD features include:
More than 50 videos of key techniques demonstrated by John Campbell
Interactive knowledge quizzes
Diagrams, charts and photos for portfolio use. 

More than 60 brand new recipes, reflecting contemporary trends, special diets and international cuisine

  • More high quality photos of finished dishes
  • A brand new page design making the book even easier to use
  • Close alignment to the S/NVQ and VRQ, including mapping grids, more information on key commodities and other new content
  • The wide range of recipes that puts Practical Cookery at the core of every chef's repertoire
  • Includes a DVD with 19 videos of key methods and techniques, an interactive knowledge quiz for NVQ test preparation and other exciting features

Table of contents
Nutritional analysis
Conversion tables
How to use this book
How to use the Dynamic Learning CD-ROM
Healthy eating
Methods of cookery
Stocks, soups and sauces
Cold preparation
Egg dishes
Pasta and rice
Fish and shellfish
Poultry and game
International dishes
Vegetarian dishes
Vegetables, pulses and grains
Snacks, light meals, savouries and convenience foods
Investigating the catering and hospitality industry
Food safety, hygiene and security
Health and safety
Kitchen operations, costs and menu planning
Applying workplace skills
Kitchen documentation and ordering stock
Cook-chill and cook-freeze
Setting up and closing a kitchen

Professional Patisserie: For Levels 2, 3 & Prof. Chefs

ISBN: 9781444196443
Author: Burke, M., C. Barker et Al
Publisher: Hodder Education
Series: Comp Therapies
Cover: Paperback

Publication Date: September 27, 2013

20% discount when ordering 20 or more copies

Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef.

Professional Patisserie, written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, includes everything needed to help develop industry-standard skills and knowledge, whether you are starting at Level 2, working towards Level 3, or looking to advance existing skills further.

- Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products and processes, from petit fours to chocolate and decorative pieces

- Navigate your way through each chapter easily with helpful grids identifying the recipes suitable for Level 2, Level 3 or the more advanced practitioner - Learn from past mistakes with 'What went wrong?' sections that give clear analysis supported by photographs

Sample Page

Practical Cookery, 13th Edition

ISBN: 9781471839573
Author: Foskett, Paskins, Thorpe, Ripp
Publisher: Hodder Education
Series: Cooking
Cover: Hardback

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.
- 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

AQA GCSE Food Preparation And Nutrition

ISBN: 9781471863646
Author: Rickus, Saunder, Mackey
Publisher: Hodder Education
Series: Cooking
Cover: Paperback

Develop your students' knowledge and food preparation skills for the new GCSE; approved by AQA, this title caters to all ability levels, offers detailed assessment guidance and draws on the expertise of the UK's leading Hospitality and Catering publisher.

Ensures your students understand even the most challenging topics, such as nutrition and food science, with clear, accessible explanations of all subject content and simple definitions of key words

- Helps students apply their understanding of food, nutrition and healthy eating with engaging and cost-effective practical food preparation and cooking activities throughout

- Supports all abilities and learning styles with varied activities that aid progression, including extension activities to challenge more able learners

- Prepares students for Non-Exam Assessment with guidance on the Food Investigation and Food Preparation Assessment

OCR Home Economics For A2: Food, Nutrition And Health Today

ISBN: 9780340973660
Author: Rickus & Saunder
Publisher: Hodder Education
Series: Cooking
Cover: Paperback

Endorsed by OCR for use with the OCR A2 Home Economics (Food, Nutrition and Health) specification, this book is designed to support students in their study and exam preparation.

Containing comprehensive information that students will use for the course, OCR Home Economics for A2 presents key areas of knowledge in an accessible, uncomplicated and concise fashion. Illustrated with photos and pictures throughout, it includes:

- a wealth of group and individual activities

- exam practice questions at the end of each unit

- exam preparation

- exam-style questions with worked answers and commentary

- a comprehensive glossary of all the key terms in the text.

My Revision Notes: AQA GCSE Food Preparation And Nutrition

ISBN: 9781471886997
Author: Rickus, Saunder, Mackey
Publisher: Hodder Education
Series: Cooking
Cover: Paperback

Unlock your full potential with this revision guide that will guide you through the content and skills you need to succeed in the AQA GCSE Food Preparation and Nutrition exam.

- Plan your own revision and focus on the areas you need to revise with key fact summaries and revision activities for every topic
- Use the exam tips to clarify key points and avoid making typical mistakes
- Test yourself with end-of-topic questions and answers and tick off each topic as you complete it
- Get exam ready ready with tips on approaching the paper, sample exam questions with model answers and commentary, and last-minute quick quizzes at

The Theory Of Hospitality And Catering, 13th Ed

ISBN: 9781471865237
Author: Foskett, Paskins, Rippington
Publisher: Hodder Education
Series: Cooking
Cover: Paperback

The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students.

- Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste.
- Considers latest trends and developments, including the use and impact of social media.
- Updated to reflect up-to-date legislative requirements, including new allergen legislation.
- Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout.

Basic Cookery For Foundation Learning

ISBN: 9781471808197
Author: Richardson, Keyth
Publisher: Hodder Education
Series: Cooking
Cover: Paperback

Learn the basics of the hospitality industry and prepare for progression to further study or employment with this new textbook designed specifically for foundation learners.

This is the ideal resource for anyone working towards foundation learning courses in hospitality and catering, including Introduction to the Hospitality Industry at Entry level or Level 1, the Level 1 NVQ in Food Preparation and Cooking or other foundation Vocational Studies programmes that incorporate basic food preparation and cooking skills. It is illustrated with hundreds of photos that bring the hospitality industry to life.

- Outlines the basics of working in the hospitality industry with clear, easy-to-understand language and photos to aid visual learners
- Works through simple recipes with clear step-by-step sequences
- Provides varied activities throughout to help students remember key facts easily
- Differentiates with 'Stretch yourself' activities

Food And Beverage Service

ISBN: 9781471807954
Author: Cousins
Publisher: Hodder Education
Series: Food & Beverage
Cover: Paperback

Main description
Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally.

Biographical note
John Cousins is a consultant and international authority on food and beverage operations and hospitality management and is the Director of The Food and Beverage Training Company. Dennis Lillicrap is a consultant and trainer in food and beverage service. He was formerly Senior Lecturer in Food and Beverage Service at Thames Valley University. Suzanne Weekes is Senior Lecturer in Hospitality Management and Licensing Law at the London School of Hospitality and Tourism, University of West London.