Summary: 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.
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.
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 YearThe entire book is mapped to the course specification so students know exactly what they need to learn as they proceed through the courseProfessionally taken finished dish photos illustrate most recipes in the book, and numerous step-by-step sequences show complex techniquesNew recipes ensure a complete and precise fit with the course specificationChef's tips give students hints, information and valuable advice to further develop their skills and understandingComplete 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 industrySupervising food safety in cateringPractical gastronomyProducing vegetable and vegetarian dishesProducing meat dishesProducing poultry and game dishesProducing fish and shellfish dishesProducing desserts, patisserie, fermented products and petits foursFood 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.
