Food Preparation and Cooking by Victor Ceserani and Ronald Kinton and David Foskett

This book has not been indexed yet...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0340618574
  • ISBN 13 9780340618578
  • Published Jan 12 1995
  • Format Paperback
  • Page Count 128
  • Language English
  • Edition Re-issue
  • Countries United Kingdom
  • Publisher Hodder Arnold
  • Imprint Hodder Arnold H&S

Publishers Text

This NVQ/SVQ workbook is primarity intended as a self-study guide, encouraging students to develop0 responsibility for their own learning. The questions cover all the units for Level 3 - both the advanced craft skills and the supervisory requirement - and essential underpinning knowledge is also included. Space is provided for students to write in their answers so that, once completed, the book can be used in evidence as a Record of Achievement. The workbook is designed to accompany "Advanced Practical Cookery" by the same authors. Victor Ceserani, Ronald Kinton and David Foskett are also the authors of "Practical Cookery" and "The Theory of Catering".

Other cookbooks by this author