English
Details description |
|---|
|
Practical Cookery, 14th Edition, is a leading training book for hospitality and culinary students. Written by David Foskett, Patricia Paskins, Neil Rippington, and Steve Thorpe, it supports learners preparing for Level 2 professional cookery and food production courses. The book presents essential cooking techniques, kitchen methods, and practical skills in a clear, easy-to-follow structure. It is widely used in hospitality colleges and by commis chef trainees. The content helps students understand ingredients, preparation methods, cooking techniques, and safe kitchen practice. It also supports learners preparing for NVQ and competency-based assessments. Key Attributes From the Practical Cookery Textbook
Practical Cookery remains one of the most trusted textbooks in hospitality training institutions, providing a solid foundation for students embarking on their careers in professional cookery. |
No review yet!
