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.
All the qualities that have made Practical Cookery so successful, but explicitly designed to meet the needs of students at Level 1.
Close alignment to the requirements of Level 1 NVQ and VRQ, with mapping.
Lots of photos and diagrams, including key commodities, every finished dish and many step-by-step sequences.
Table of Contents:
Foreword by Prue Leith
Introduction
Part 1 Theory
Introduction to the catering and hospitality industry
Teamwork
Health and safety awareness
Introduction to healthier foods and special diets
Introduction to kitchen equipment
Introduction to personal workplace skills
Regeneration of pre-prepared food
Food safety in catering
Part 2 Practice
Introduction to Part 2
Methods of cookery
Stocks, soups and sauces
Cold food preparation
Egg dishes
Pasta
Rice and grains
Fish
Lamb
Beef
Pork and bacon
Poultry
Vegetables and vegetarian food
Pastry
About the Author(s):
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).
Contributors:
Zamzani Abdul Wahab, celebrity chef and Head of Special Projects, School of Hospitality, Tourism and Culinary Arts, KDV College, Malaysia; Patricia Paskins, Thames Valley University; Jacqueline Parks, Head of Hospitality, Cardinal Wiseman School
Readership:
Hospitality and catering students at Level 1/entry level; also pupils at Key Stage 3/4; employees undergoing training, e.g. in school kitchens
