Overview
Tasty as the 10th edition, but with several new courses! Following extensive consultation and feedback from hospitality and catering teachers all over the UK, the new edition of Practical Cookery will feel reassuringly familiar but has been thoroughly updated and underpinned by a host of new resources to support centres in the delivery of NVQ and VRQ Level 2 courses. Key features include: - over 60 brand new recipes - additional material and updates to every chapter, all clearly mapped to the NVQ and VRQ Level 2 specifications - chef's tips by John Campbell providing practical, useful advice This institutional edition on DVD-ROM is powered by Hodder Education's new e-learning platform, Dynamic Learning. It includes all the exciting features of the student book and DVD, such as: - over 50 videos of key techniques demonstrated by John Campbell - searchable digital page spreads of the book - interactive knowledge quizzes - diagrams, charts and photos for portfolio use - additional text to ensure coverage of the least popular NVQ and VRQ options plus even more resources: - over 50 additional videos - a wide range of activity worksheets to support delivery of NVQ or VRQ courses, with answers - PowerPoint presentations for teachers to use in theory and practical lessons.
Full Product Details
Author: David Foskett ,
John Campbell
Publisher: Hodder Education
Imprint: Hodder Arnold
Edition: 11th Revised edition
Dimensions:
Width: 16.40cm
, Height: 2.30cm
, Length: 19.90cm
Weight: 0.256kg
ISBN: 9780340948361
ISBN 10: 0340948361
Publication Date: 30 May 2008
Audience:
College/higher education
,
Tertiary & Higher Education
Format: Audio
Publisher's Status: No Longer Our Product
Availability: Out of stock
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.
Reviews
The ultimate 'must-have' buy for all young cooks and chefs alike. -- Michel Roux, OBE(HON), CMA, CONM, (CMOF, 76), about the 10th edition 20031001 As each edition arrives it gets better and better - It is like a good wine, getting better with age. -- Mr C Withers, Gateshead College, UK 20040526 Practical Cookery is the one and only piece of equipment a catering student can't do without. -- Barry Gregory, Chief Lecturer, Halesowen College, West Midlands 20040526
Author Information
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 FHCIMA is a best-selling author and Catering Educator of the Year 2004. He is Associate Dean and Head of School at the London School of Tourism, Hospitality and Leisure at Thames Valley University. 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).
