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Practical Cookery
Practical Cookery
David Foskett
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The Theory of Catering
The Theory of Catering
David Foskett
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Practical Cookery 10th Edition
Practical Cookery 10th Edition
David Foskett
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Practical Cookery 9th edn
Practical Cookery 9th edn
David Foskett
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Practical Cookery 8th edn
Practical Cookery 8th edn
David Foskett
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Theory of Catering 10th Edition
Theory of Catering 10th Edition
David Foskett
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Chef's Compendium of Professional Recipes
Chef's Compendium of Professional Recipes
David Foskett
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Advanced Practical Cookery, 4th edition: A Textbook for Education and Industry
Advanced Practical Cookery, 4th edition: A Textbook for Education and Industry
David Foskett
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The Theory of Catering
The Theory of Catering
David Foskett
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Food and Beverage Management
Food and Beverage Management
David Foskett
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Foundation Practical Cookery Student Book: Level 1

3.67 ( 3 Ratings by Goodreads)
Foundation Practical Cookery Student Book: Level 1

Foundation Practical Cookery Student Book: Level 1

(Author) (Author) (Author) (Author)
3.67 (3 Ratings by Goodreads)
paperback
Published: 24 April, 2009

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List price : $30.34

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Description

Over 45 years, Practical Cookery has established itself as a must have for all catering students. Now, for the first time, an edition of Practical Cookery has been written especially for Foundation-level students. The book includes: - Plain, simple language and terminology - Over 100 recipes - Easy to read design and layout - Hundreds of clear photos and diagrams, including every finished dish, key commodities and step-by-step sequences - Index and glossary that are clear and accessible - Clear mapping to NVQ and VRQ qualifications Foundation Practical Cookery will not overestimate students' ability level or assume too much knowledge.
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Type Book
ISBN13 9780340983997
ISBN10 034098399X
Number Of Pages 350
Item Weight 997 g
Product Dimensions 212 x 12 x 274 mm
Publisher / Reseller Hodder Education
Format paperback
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Author's Bio

John Campbell is Director of Cuisine and Food and Beverage at Dorchester Collection's Coworth Park. Previously he was Executive Chef at the Vineyard at Stockcross, where he received many accolades including two Michelin stars and the Chef Award and Education and Training Award at the 2008 Cateys. Professor David Foskett MBE CMA FIH is a best-selling author. He is Head of School at the London School of Tourism, Hospitality and Leisure at Thames Valley University. He was awarded Catering Educator of the Year 2004 and, in 2008, received France's Agricultural Order of Merit for his work promoting French food and food education. Victor Ceserani MBE CPA MBA FHCIMA is the world-renowned co-author, with Ronald Kinton, of The Theory of Catering. He was formerly Head of the School of Hotelkeeping and Catering at Ealing College of Higher Education (now Thames Valley University).

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