Series Editor: Pam Rabone

Authors: Holly Manunuge, Trevor Eeles, Mark Furr, Shyam Patiar, Dereick Rushton, Sue J Wood

Number of Pages: 568

Publication Date: 2007

ISBN13: 9780435464103

Cover: Paperback

Written by a team of expericenced authors, and in partnership with City & Guilds, this textbook covers the required background knowledge and skills for all units of the Diploma and also gives you lots of guidance on how to achieve success in this new qualification.

This book offers you:

• A lively introduction to working in the catering industry, including case studies from around the world and lots of ideas for your own research
• Clear step-by-step photographs with detailed instructionsto help you learn essential practical skills in the kitchen
• A 'Top Marks' feature to help you understand what you need to do to get the higher grades
• A practice assignment at the end of each unit to help you prepare for your assessments

Contents

Unit 201 Investigate the catering and hospitality industry
Unit 202 Food safety in catering
Unit 203 Health and safety in catering and hospitality
Unit 204 Healthier foods and special diets
Unit 205 Kitchen operations, costs and menu planning
Unit 206 Applying workplace skills
Unit 207 Prepare and cook stocks, soups and sauces
Unit 208 Prepare and cook fruit and vegetables
Unit 209 Prepare and cook meat and offal
Unit 210 Prepare and cook poultry
Unit 211 Prepare and cook fish and shellfish
Unit 212 Prepare and cook rice, pasta, grains and egg dishes
Unit 213 Prepare and cook desserts and puddings
Unit 214 Prepare and cook bakery products

The series editor, Pam Rabone, is the City & Guilds Chief Verifier for this qualification.