Cookery For The Hospitality Industry

Author: Graham Dodgshun
Editor: Cambridge University Press
ISBN: 0521156327
Size: 16,99 MB
Format: PDF, ePub, Docs
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Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.

Cookery For The Hospitality Industry 5 E

Author: Michel Peters
Editor:
ISBN: 9780521721400
Size: 16,11 MB
Format: PDF, ePub, Docs
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A standard reference for commercial students and for those studying vocational courses in schools. This edition has been fully revised and updated to reflect various significant developments in the contemporary Indian cuisine as well.

Professional Cookery For The Hospitality Industry

Author: Charlene Peens
Editor:
ISBN: 9781430800255
Size: 12,10 MB
Format: PDF, ePub, Docs
Read: 137
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Practical Cookery For The Level 2 Professional Cookery Diploma 3rd Edition

Author: David Foskett
Editor: Hachette UK
ISBN: 1471839621
Size: 15,78 MB
Format: PDF
Read: 267
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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

Basic Cookery For Foundation Learning

Author: Keyth Richardson
Editor: Hachette UK
ISBN: 1471808211
Size: 18,25 MB
Format: PDF, Mobi
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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

Level 2 Certificate In Professional Cookery

Author: Pam Rabone
Editor: Heinemann
ISBN: 9780435464103
Size: 11,60 MB
Format: PDF, Kindle
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Endorsed by City and Guilds, this book provides coverage of the 2005 Standards for NVQ Level 2 Professional Cookery. It combines aspects of a step-by-step recipe book with those of a qualification-based textbook.

Intermediate 1 Hospitality Course

Author: Alastair MacGregor
Editor: Leckie & Leckie
ISBN: 9781843724759
Size: 20,70 MB
Format: PDF, Kindle
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This book delivers essential content for the Intermediate 1 hospitality exam. A new topic area on each double page spread makes revision accessible. Quick tests and top tips help students prepare thoroughly for the exam.

Cambridge Hospitality Recipes For Kitchen Skills

Author: Kelly Evans
Editor: Cambridge University Press
ISBN: 9780521172509
Size: 11,21 MB
Format: PDF, Docs
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Recipes for Kitchen Skills is the first resource of its kind, designed especially for the Hospitality student undertaking the Commercial Cookery and Food and Beverage streams. This selection of over 100 recipes has been developed and tested for its range of industry techniques, flavours and ingredients. A new addition to the successful Cambridge Hospitality series, Recipes for Kitchen Skills provides: • strong skill development - develop a central skill and practice at least two more in each recipe • hints and tips for tricky techniques and perfecting presentation • an holistic approach to assessment with multiple modules incorporated and assessed in each recipe • an extended glossary of industry terms Also available - Recipes for Kitchen Skills Teacher CD-ROM.

Advanced Practical Cookery

Author: John Campbell
Editor:
ISBN: 9780340912355
Size: 19,44 MB
Format: PDF
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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.

Culinary Taste

Author: Donald Sloan
Editor: Routledge
ISBN: 1136412638
Size: 12,63 MB
Format: PDF, Kindle
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Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry. With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles.