| Document Type
|
:
|
BL
|
| Record Number
|
:
|
752061
|
| Doc. No
|
:
|
b572020
|
| Main Entry
|
:
|
John Campbell [and others].
|
| Title & Author
|
:
|
Practical cookery for VRQ and NVQ courses. Level 3\ John Campbell [and others].
|
| Edition Statement
|
:
|
[5th] ed
|
| Publication Statement
|
:
|
London : Hodder Education, 2011
|
| Page. NO
|
:
|
x, 414 pages : color illustration ; 27 cm
|
| ISBN
|
:
|
1444122770
|
|
|
:
|
: 9781444122770
|
| 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
|
| Abstract
|
:
|
This is 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 book is written by expert authors to ensure your students have everything they need to succeed.
|
| Subject
|
:
|
Cooking.
|
| LC Classification
|
:
|
TX731.J646 2011
|
| Added Entry
|
:
|
John Campbell
|