Practical Cookery Recipes for Hospitality
Intermediate 1 & 2
By Graeme Findley & George Smith
Distributed by Trans-Atlantic Publications
118 pages, Illustrated
$36.50 Paper original
Practical Cookery Recipes for Hospitality Intermediate 1 and 2 provides 90 recipes aimed at the requirements of Hospitality Practical Cookery courses offered by SQA at Intermediate 1 and 2 level. It will also be of use for Hospitality General Operations at Intermediate 2, Hospitality Skills for Work Intermediate 1 and 2, as well as Standard Grade Home Economics. It also contains an invaluable chapter on writing a Plan of Work, with techniques and strategies to support candidates and teachers.
Written in the unique format of 2 and 4 portion recipes, the content also aims to help teachers and students in the skills for planning to cook two or three dishes, one of the key skills required for the external assessment in Hospitality.
Each recipe is offered with full nutritional analysis and is cross-referenced to the specific course and level for which it is appropriate.
- A full colour, highly illustrated recipe book aimed specifically at SQA course requirements
- Contains 90 recipes, each with nutritional analysis and cross-references to appropriate SQA courses
- Provides an invaluable chapter on writing a Plan of Work, with techniques and strategies to support candidates and teachers
- Each section is arranged in increasing level of difficulty to build confidence and offer skills progression
Table of Contents:
Chapter 1: Basic Knowledge
Chapter 2: Starters
Chapter 3: Main Courses
Chapter 4: Desserts
Students and teachers of Hospitality and Home Economics courses
Return to the Businesss Titles Home Page