Practical Cookery, Level 3. 5th edition

By John Campbell, et al.
December 2011
Hodder Education
Distrubuted by Trans-Atlantic Publications Inc.
ISBN: 9781444122770
414 pages , Illustrated
$79.50 Paper original

A core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ).

Retaining the pedigree and reliability of Advanced Practical Cookery, combined with engaging features, this new book is written by expert authors to ensure your students are fully prepared and have everything they need to succeed on level 3 courses in food preparation and cookery.

As well as being a perfect match for the Level 3 Diploma in Professional Cookery, this book also supports other qualifications, including NVQs in Food Preparation and Cookery, Kitchen and Larder, and Patisserie and Confectionery.

Table of Contents: 
Supervisory skills in the hospitality industry
Supervising food safety in catering
Practical gastronomy
Producing vegetable and vegetarian dishes
Producing meat dishes
Producing poultry and game dishes
Producing fish and shellfish dishes
Producing desserts, patisserie, fermented products and petits fours
Food product development

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