[PDF] Practical Cookery Level 2 eBook

Author : David Foskett
Publisher : Hodder Education
Page : 1336 pages
File Size : 21,18 MB
Release : 2015-05-29
Category : Study Aids
ISBN : 1471839621

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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

Author : David Foskett
Publisher : Hodder Education
Page : 1532 pages
File Size : 15,53 MB
Release : 2015-08-21
Category : Study Aids
ISBN : 1471839591

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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

Author : David Foskett
Publisher : Hodder Education
Page : 648 pages
File Size : 22,39 MB
Release : 2019-07-08
Category : Study Aids
ISBN : 1510461515

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Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. · Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. · Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques. · Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control. · Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests. · Allows students to showcase the practical skills required for assessment with new 'Show it' activities. · Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.

Author : David Foskett
Publisher : Hodder Education
Page : 754 pages
File Size : 50,93 MB
Release : 2012-03-30
Category : Cooking
ISBN : 1444169742

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A core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ). Retaining the pedigree and reliability of Advanced Practical Cookery, combined with engaging features, this new book is written by expert authors to ensure your students are fully prepared and have everything they need to succeed on level 3 courses in food preparation and cookery. As well as being a perfect match for the Level 3 Diploma in Professional Cookery, this book also supports other qualifications, including NVQs in Food Preparation and Cookery, Kitchen and Larder, and Patisserie and Confectionery.

Author : John Campbell
Publisher : Hodder Education
Page : 0 pages
File Size : 26,24 MB
Release : 2010-04-30
Category : Cooking
ISBN : 9781444112269

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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)

Author : David Foskett
Publisher : Hodder Education
Page : 0 pages
File Size : 29,20 MB
Release : 2009
Category : Cooking
ISBN : 9780340983997

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A new book designed to support Level 1 students in food preparation and cooking.

Author : David Foskett
Publisher : Hodder Education
Page : 736 pages
File Size : 42,19 MB
Release : 2017-07-17
Category : Study Aids
ISBN : 151040130X

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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

Author : Graeme Findlay
Publisher :
Page : 0 pages
File Size : 29,58 MB
Release : 2010
Category : Cooking
ISBN : 9781444110722

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A recipe book to directly address the needs of Hospitality and Home Economics courses offered by SQA.

Author : Victor Ceserani
Publisher : John Wiley & Sons Incorporated
Page : 570 pages
File Size : 27,68 MB
Release : 1993-09-01
Category : Cooking
ISBN : 9780470233511

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This edition has been completely redesigned and updated taking into account the recent trends toward healthy catering and the attractive presentation of food. Lavish, full-color photographs illustrate the stages involved in the preparation of various recipes. Many dishes are depicted in their finished form to give readers an impression of correct presentation and service. This revision features nutritional data for the main recipes. Includes information about different types of foods and the processes of cookery along with hundreds of classic recipes. Many ingredients are given alternatives to comply with the principles of healthy eating.