Foundation Practical Cookery Student Book: Foundation Student Book Level 1

Doskett, Professor David and Campbell, John and Ceserani, Victor

ISBN 10: 034098399X / ISBN 13: 9780340983997

Published by Hodder Education, 2009

About this Item

Dispatched, from the UK, within 48 hours of ordering. Though second-hand, the book is still in very good shape. Minimal signs of usage may include very minor creasing on the cover or on the spine.

Seller Inventory # CHL1917925

Bibliographic Details

• Title: Foundation Practical Cookery Student Book: Foundation Student Book Level 1
• Publisher: Hodder Education
• Publication Date: 2009
• Language: English
• ISBN 10: 034098399X
• ISBN 13: 9780340983997
• Binding: Paperback
• Condition: Used; Very Good

About this title

Synopsis

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

About the Author

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). 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.