by
Foskett, David, 1951-
Call Number
641.5 FOS
Publication Date
2004
Format:
Books
Relevance:
152016.8438
by
Ceserani, Victor.
Call Number
641.5 CES
Publication Date
2000
Format:
Books
Relevance:
135830.5156
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by
Foskett, David, 1951-
Call Number
647.95 FOS
Publication Date
2007
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html
Relevance:
123039.7578
by
Kinton, Ronald.
Call Number
647.95 KIN
Publication Date
1995 1992
Format:
Books
Relevance:
121636.2656
by
Kinton, Ronald.
Call Number
647.95 KIN
Publication Date
1999
Format:
Books
Relevance:
121636.2344
by
Kinton, Ronald.
Call Number
647.95 KIN
Publication Date
1992
Format:
Books
Relevance:
116039.7188
by
Foskett, David, 1951-
Call Number
647.94 23
Publication Date
2011
Format:
Electronic Resources
Relevance:
112638.9844
by
Foskett, David, 1951-, author.
Call Number
641.57 FOS
Publication Date
2017
Summary
Completely matched to the new Level 2 VRQ Diploma, and endorsed by City and Guilds, Practical Cookery Level 2 is now process led and appeals to learners who are reluctant to engage with other textbooks. - Builds the skills required for each method of cookery and tests learners with 124 carefully selected recipes- Raises confidence with engaging activities and rigorous assessment, including practice synoptic tests- Easy to navigate and enjoyable to use, with an accessible design and highly illustrated approach ensuring learners aren't undermined by literacy issues- Helps learners master skills and techniques with 40 step-by-step photo sequences and 500 professionally shot photos including 'finished dish' shots of every recipe.
Format:
Electronic Resources
Relevance:
110285.2188
by
Foskett, David, 1951-
Call Number
641.5 FOS
Publication Date
2009
Format:
Books
Relevance:
104810.8750
by
Campbell, John, 1969-
Call Number
641.5 CAM
Publication Date
2006
Format:
Books
Relevance:
103011.4297
by
Cousins, John.
Call Number
647.95068 COU
Publication Date
2011
Summary
This third edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends within these industries
Format:
Books
Relevance:
88781.1172
by
Foskett, David.
Call Number
641.5
Publication Date
2019
Summary
Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. · Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. · Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques. · Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control. · Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests. · Allows students to showcase the practical skills required for assessment with new 'Show it' activities. · Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.
Format:
Electronic Resources
Relevance:
21640.0273
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