Practical Cookery

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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 DVDROM is powered by Hodder Education"s new elearning 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. Digital page spreads of the book enabling teachers to launch a wide range of resources direct "from the book" 19 videos of key food preparation methods and techniques (including knife skills) presented by the 2 Michelin Star chef John Campbell An interactive knowledge quiz designed to provide authentic practice for the NVQ UPK tests, and knowledge reinforcement for VRQ assessment preparation A wide range of activity worksheets with answersdesigned tosupport delivery of either the NVQ or VRQ course PowerPoint presentations for teachers to use in both theory and practical lessons Additional text material to ensure complete coverage of the least popular NVQ and VRQ options, plus an additional chapter on Food Science 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 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).