Practical Cookery Level 3
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Product Description
Product Description
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.
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& 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.
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
Patricia Paskins MHCIMA is a hospitality lecturer and Work-Based Learning Fellow at the London School of Hospitality and Tourism at Thames Valley University.
Inside This Book
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Most Helpful Customer Reviews
Format:Paperback
This book is great for new learners aswel as the professional using it for referencing, visually excellent, with great pictures and diagrams, very easy to read and understand the recipes and methods without comprimising the crafts terminology.
Great book thanks to the authors bringing the marriage of the old and the new to the 21st century
Great book thanks to the authors bringing the marriage of the old and the new to the 21st century
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