A new 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.
Students learn from authors who have unbeatable educational credentials; two of the top Catering educators in the UK and a renowned two Michelin-starred chef and Catey Chef of the Year
The entire book is mapped to the course specification so students know exactly what they need to learn as they proceed through the course
Professionally taken finished dish photos illustrate most recipes in the book, and numerous step-by-step sequences show complex techniques
New recipes ensure a complete and precise fit with the course specification
Chef's tips give students hints, information and valuable advice to further develop their skills and understanding
Complete coverage of the theory units with lots of practical activities giving students useful guidance for theory assignments
Table of Contents:
Supervisory skills in the hospitality industry
Supervising food safety in catering
Practical gastronomy
Producing vegetable and vegetarian dishes
Producing meat dishes
Producing poultry and game dishes
Producing fish and shellfish dishes
Producing desserts, patisserie, fermented products and petits fours
Food product development
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 Hospitality and Tourism 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.
Neil Rippington is Dean of the College of Food at University College Birmingham. He has received awards for his part in developing the City & Guilds Diplomas in Professional Cookery, and is a consultant and principal examiner for the Hospitality Diploma for two major awarding bodies.
Patricia Paskins MHCIMA is a hospitality lecturer and Work-Based Learning Fellow at the London School of Hospitality and Tourism at Thames Valley University.
Readership:
Students on food preparation and cookery courses at Levels 3 and 4, or foundation degrees.
