Practical Cookery Level 3

David Foskett, John Campbell, Patricia Paskins, Neil Rippington

ISBN 10: 1444122770 / ISBN 13: 9781444122770

Published by Hodder Education 29/04/2011, 2011

About this Item

This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .

Seller Inventory # 7719-9781444122770

Bibliographic Details

• Title: Practical Cookery Level 3
• Publisher: Hodder Education 29/04/2011
• Publication Date: 2011
• Language: English
• ISBN 10: 1444122770
• ISBN 13: 9781444122770
• Binding: Soft cover
• Edition: 5th or later Edition
• Condition: Very Good

About this title

Synopsis

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.

About the Author

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 and 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.