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 Catering and Hospitality: Food Preparation and Cooking: Cookery Units: Student Guide by Rabone, Pam , Klaasen, David , Groves, Tony |
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Brief Description Published in conjunction with City and Guilds, this popular book takes a unit-by-unit, element-by-element approach with full coverage of the underpinning knowledge. |
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Synopsis Case studies put students in real-life scenarios and help them learn how to cope and react to them. This book takes a unit-by-unit, element-by-element approach with full coverage of the underpinning knowledge. A competence-based approach, complemented by activities and pointers, enhances students' knowledge. Freestanding units allow students to select material according to their needs. 'Get ahead' sections at the end of each unit, encourage further learning and development. |
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Related Links - Countrybookshop Bestselling Authors in Hotel And Catering Trades Ceserani, Victor Nye, Chris Kinton, Ronald Lillicrap, D.R. Dahmer, Sondra J. Egerton-Thomas, Christopher Notarius, Barbara Hammond, Barbara Garner, Ursula Marshall, Dan |
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