Practical Cookery Recipes for Hospitality
Intermediate 1 & 2


By Graeme Findley & George Smith
October 2010
Hodder Education
Distributed by Trans-Atlantic Publications
ISBN: 9781444110722
118 pages, Illustrated
$36.50 Paper original

Summary:
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:
Introduction
Chapter 1: Basic Knowledge
Chapter 2: Starters
Fish based
Meat based
Vegetarian
Chapter 3: Main Courses
Fish based
Meat based
Vegetarian
Chapter 4: Desserts
Cold
Hot
Baked

About the Author(s):
After training as a chef with British Transport Hotels, including a spell at The Gleneagles Hotel, Graeme Findlay then lectured in Professional Cookery at Edinburgh's Telford College before taking up his current position of Qualifications Manager at SQA with responsibility for the subjects of Home Economics and Hospitality.

After training in small country house hotels, George Smith travelled to Birmingham and France to extend his development, subsequently returning to Scotland and the Gleneagles Hotel. Since 1995 George has lectured at the Adam Smith College as Curriculum Head, also working with SQA as subject specialist and vetter in Hospitality.

Readership:
Students and teachers of Hospitality and Home Economics courses



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