{"product_id":"practical-cookery-for-the-level-3-nvq-vrq-diploma-6th-edition","title":"Practical Cookery For The Level 3 Nvq \u0026 Vrq Diploma 6Th Edition","description":"\u003cp\u003e\u003cspan id=\"title_details1_lbl_sales_points\"\u003eJohn Campbell, Professor David Foskett MBE CMA FIH, Neil Rippington \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eA core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ).\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eRetaining 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.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eAs 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.\u003cbr\u003e • Students learn from authors who have unbeatable educational credentials; two of the top Catering educators in the UK and a renowned two Michelin-starred chef and Catey Chef of the Year\u003cbr\u003e• The entire book is mapped to the course specification so students know exactly what they need to learn as they proceed through the course\u003cbr\u003e• Professionally taken finished dish photos illustrate most recipes in the book, and numerous step-by-step sequences show complex techniques\u003cbr\u003e• New recipes ensure a complete and precise fit with the course specification\u003cbr\u003e• Chef's tips give students hints, information and valuable advice to further develop their skills and understanding\u003cbr\u003e • Complete coverage of the theory units with lots of practical activities giving students useful guidance for theory assignments\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003e\u003cbr\u003eTable of Contents: \u003cbr\u003eSupervisory skills in the hospitality industry\u003cbr\u003eSupervising food safety in catering\u003cbr\u003ePractical gastronomy\u003cbr\u003eProducing vegetable and vegetarian dishes\u003cbr\u003eProducing meat dishes\u003cbr\u003eProducing poultry and game dishes\u003cbr\u003eProducing fish and shellfish dishes\u003cbr\u003eProducing desserts, patisserie, fermented products and petits fours\u003cbr\u003eFood product development\u003c\/span\u003e\u003c\/p\u003e\u003cdiv\u003e\u003cul\u003e \u003c\/ul\u003e\u003c\/div\u003e\u003cp\u003e\u003cspan id=\"title_details1_lbl_toc\"\u003e\u003c\/span\u003e \u003c\/p\u003e\u003cbr\u003e","brand":"Russums","offers":[{"title":"Default Title","offer_id":56289514226050,"sku":"RB005","price":43.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0909\/8661\/1074\/files\/RB005_advanced-practical-cookery-ceseranikintonfoskett-_P1.jpg?v=1769747749","url":"https:\/\/www.russums.co.uk\/products\/practical-cookery-for-the-level-3-nvq-vrq-diploma-6th-edition","provider":"Russums","version":"1.0","type":"link"}