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Practical Cookery 13th Edition for Level 2 NVQs and Apprenticeships

Practical Cookery  13th Edition for Level 2 NVQs and Apprenticeships Author David Foskett
ISBN-10 9781471839597
Release 2015-08-21
Pages 648
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Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment. Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices. - See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques - Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section - Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit - Access professional demonstration videos with links throughout the book



Practical Cookery

Practical Cookery Author Neil Rippington
ISBN-10 1471839575
Release 2015-05-29
Pages 648
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Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment. Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices. - See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques - Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section - Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit - Access professional demonstration videos with links throughout the book



Practical Cookery

Practical Cookery Author John Campbell
ISBN-10 034094837X
Release 2008
Pages 694
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Previous ed.: published as by David Foskett, Victor Ceserani, Ronald Kinton. London: Hodder & Stoughton, 2004.



Practical Cookery for the Level 3 NVQ and VRQ Diploma

Practical Cookery for the Level 3 NVQ and VRQ Diploma Author David Foskett
ISBN-10 9781471806711
Release 2014-08-29
Pages 592
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Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen. Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques. It contains all of the underpinning knowledge you need for whichever Level 3 course you are completing. In addition, catering colleges from across the UK have contributed regional recipes which will be of interest to Level 3 and master chefs alike. - Put your knowledge into practice with 400 specially selected, easy-to-follow recipes complete with colourful photographs - Master important skills with dozens of step-by-step sequences which guide you through advanced techniques - Get hints, information and valuable advice on working in a professional kitchen from real chefs - Test yourself with questions at the end of each chapter and refine your reflection technique with special sections on identifying results and conducting independent research - Access industry-standard videos on your smartphone, tablet or computer with QR codes embedded in the text



Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery

Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery Author David Foskett
ISBN-10 9781510401334
Release 2017-06-26
Pages 592
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Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book



Hospitality Supervision and Leadership Level 3

Hospitality Supervision and Leadership Level 3 Author Patricia Paskins
ISBN-10 9781471847530
Release 2015-07-31
Pages 400
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Prepare for assessment and master the skills and knowledge you need to succeed as a hospitality and catering supervisor with this support resource Covering all of the latest mandatory and most popular optional units, with a strong focus on preparation for assessment, this will be an essential resource for anyone working towards the Level 3 NVQ Diploma in Hospitality Supervision and Leadership, whether in college or in the workplace. It also provides support for those completing the Hospitality Supervision and Leadership apprenticeship. - Provides all of the essential knowledge and skills any supervisor working in the hospitality industry will need: from supporting, motivating and developing staff, to customer service skills, problem solving and controlling resources - Develops understanding of the assessment requirements with clear explanations of all criteria - Helps you to build your portfolio, with guidance on suitable evidence and activities that provide assessment opportunities - Prepares you for professional discussions and questioning with knowledge checks at the end of each unit to test your understanding



Practical Professional Cookery

Practical Professional Cookery Author Harry Louis Cracknell
ISBN-10 1861528736
Release 1999
Pages 928
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Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.



Practical Cookery 12th Edition

Practical Cookery  12th Edition Author David Foskett
ISBN-10 9781444189469
Release 2013-05-17
Pages 674
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Practical Cookery has been training chefs for 50 years. It is the only book you need to support you through your training, and will serve as a recipe book and reference source throughout your career. With over 600 recipes in the book, and more online, the range is unsurpassed. Many recipes have been developed and updated, using modern techniques and methods tested in real working kitchens. Others are traditional, reliable favourites that have grown up with Practical Cookery. Now with video links: Use the QR code or web link to view some of the recipes on your smartphone, laptop or tablet. Teaching the best in the business for 50 years - don't train to be a chef without it.



S NVQ Level 2 Professional Cookery

S NVQ Level 2 Professional Cookery Author Holly Bamunuge
ISBN-10 0435449257
Release 2006-11-01
Pages 456
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Endorsed by City and Guilds, this book provides coverage of the 2005 Standards for NVQ Level 2 Professional Cookery. It combines aspects of a step-by-step recipe book with those of a qualification-based textbook.



The Theory of Catering

The Theory of Catering Author Ronald Kinton
ISBN-10 0340725125
Release 1999
Pages 548
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This core text for hospitality and catering students has been restructured and updated to provide a guide to product knowledge, menu planning, nutrition and hygiene, and supervisory and management skills. It is suitable for NVQ, GNVQ, diploma and degree courses.



Practical Cookery for the Level 1 Diploma

Practical Cookery for the Level 1 Diploma Author David Foskett
ISBN-10 144418749X
Release 2013-04-01
Pages 286
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An easy-to-read introduction to professional cookery, ideal for learners who are passionate about cooking and want to develop their skills. Completely re-written to match the Level 1 VRQ Diploma, Practical Cookery Level 1 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 This resource is supported by Booker Group PLC, the UK's leading food and drink wholesaler. Visit www.booker.co.uk for more information.



Professional Chef

Professional Chef Author Neil Rippington
ISBN-10 1844805301
Release 2007
Pages 209
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Take your first steps towards a career as a top chef with Professional Chef Level 1. Written in a clear, easy-to-follow style and packed with illustrations throughout, Professional Chef Level 1 will help you gain the confidence and the culinary skills you need to gain your qualification, succeed in the workplace or continue on to a level 2 qualification.



The Theory of Hospitality and Catering

The Theory of Hospitality and Catering Author David Foskett
ISBN-10 1471865231
Release 2016-05-27
Pages 416
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Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students. - Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste. - Considers latest trends and developments, including the use and impact of social media. - Updated to reflect up-to-date legislative requirements, including new allergen legislation. - Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout.



Professional Chef

Professional Chef Author Gary Hunter
ISBN-10 184480531X
Release 2008
Pages 520
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Professional Chef: Level 3 is for chefs who want to reach the top. Written to provide complete coverage of the NVQ level 3 and the Advanced Diploma in Food Preparation and cookery, there is detailed advice on how to develop the superior skills you need to excel in the kitchen. With a focus on developing professional culinary knowledge, there is step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques. Care has been taken to ensure that the most up-to-date practices from industry have been incorporated; where different techniques exist within the trade, the benefits and relevant situations for using each have been fully explained, to ensure you develop a full and comprehensive repertoire of skills. With clear explanations of all the underpinning theory and packed-full with recipes, Professional Chef: Level 3 will inspire you go on and create mouthwatering dishes, influenced by modern, traditional and international cuisine.



Designing Engineers An Introductory Text

Designing Engineers  An Introductory Text Author Susan McCahan
ISBN-10 9781118804223
Release 2015-02-13
Pages 624
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Many colleges of engineering are seeking to give students more exposure to design early in the curriculum. One approach has been to develop project-based, design-centered courses for first-year students, but few texts on design are at the right level for first-year students. Designing Engineers: An Introductory Textbook has been created to meet this need. It has evolved from one of the largest and most successful first-year engineering design programs, taught to over 1,000 students annually at the University of Toronto. Designing Engineers is written in short modules, where each module is built around a specific learning outcome and is cross-referenced to the other modules that should be read as pre-requisites, and could be read in tandem with or following that module. The book begins with a brief orientation to the design process, followed by coverage of the design process in a series of short modules. The rest of the book contains a set of modules organized in several major categories: Communication & Critical Thinking, Teamwork & Project Management, and Design for Specific Factors (e.g. environmental, human factors, intellectual property). A resource section provides brief reference material on economics, failure and risk, probability and statistics, principles & problem solving, and estimation.



Professional Patisserie

Professional Patisserie Author Mick Burke
ISBN-10 1444196448
Release 2013
Pages 432
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Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef. Professional Patisserie, written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, includes everything needed to help develop industry-standard skills and knowledge, whether you are starting at Level 2, working towards Level 3, or looking to advance existing skills further. - Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products and processes, from petit fours to chocolate and decorative pieces - Navigate your way through each chapter easily with helpful grids identifying the recipes suitable for Level 2, Level 3 or the more advanced practitioner - Learn from past mistakes with 'What went wrong?' sections that give clear analysis supported by photographs



Guide to Wireless Communications

Guide to Wireless Communications Author Jorge Olenewa
ISBN-10 9781285545790
Release 2013-01-01
Pages 528
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GUIDE TO WIRELESS COMMUNICATIONS, 3rd Edition is designed for an entry level course in wireless data communications. The text covers the fundamentals wireless communications and provides an overview of protocols, transmission methods, and IEEE standards. GUIDE TO WIRELESS COMMUNICATIONS, 3rd Edition examines the broad range of wireless communications technologies available beginning with the basics of radio frequency and wireless data transmission and progressing to the protocols and mechanisms that every wirless network technician should understand. Key topics cover several technologies for Wireless Personal Area Networks (WPANs), Wireless Local Area Networks (WLANs), Wireless Metropolitan Area Networks (WMANs), and Wireless Wide Area Networks (WWANs) giving an overview of the most current cellular and satellite communications. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.