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Practical Cookery



 

Practical Cookery is the book that's trained the very best chefs in the industry for 50 years. 

 
Whether you are doing an apprenticeship, studying for an NVQ or a VRQ we now provide the complete service you need to support your training, and trusted reference sources for throughout your career.
 
     
 

Brand new Practical Cookery for Level 2 NVQ and Apprenticeships is the 12th edition of this industry standard catering bible, and is structured around the units and requirements of the Level 2 NVQ Diploma in Food Production and Cooking. It also contains mapping to the requirements of the Level 2 Diploma in Professional Cookery (the VRQ), therefore making it ideal for NVQ students, adult learners and those following an apprenticeship. 
 
Practical Cookery for Level 2 VRQ is structured exactly around the units and requirements of the Level 2 Diploma in Professional Cookery (the VRQ). If you are doing the VRQ this is the book for you.

The range and breadth of skills, techniques and recipes contained in these books is unsurpassed. The recipes cover the latest techniques and methods used in a real, Michelin star kitchen, as well as the classic dishes that every chef should know.


 
 Check out cooking techniques while on the move!

These editions now include QR codes and web links so you can view videos of recipes and techniques on your smart phone, laptop or tablet. Just scan in the code and watch the video.
This 50th Anniversary edition includes video links. Just use the QR code or web link to view some of the recipes on your smartphone, laptop or tablet. 

Check out these sample recipes from the latest edition and try before you buy!
 
Chapter 6 
 

Supporting the best in the business for 50 years - don't train to be a chef without it.
 

Authors

John Campbell is Director of Cuisine and Food and Beverage at Dorchester Collection’s Coworth Park. He was previously Executive Chef at the Vineyard at Stockcross, where he won numerous awards including two Michelin stars.

Professor David Foskett MBE CMA FIH is Head of School at the London School of Hospitality and Tourism at Thames Valley University.

Neil Rippington is Head of Centre for Hospitality and Food Studies at Colchester Institute. He is a principal examiner for a major awarding body.

Patricia Paskins MHCIMA is a hospitality lecturer and a Work-Based Learning Fellow at the London School of Tourism, Hospitality and Leisure at Thames Valley University. 

Why not go digital?

 
Dynamic Learning
 
 
This book is fully supported by the ultimate interactive digital support.
Dynamic Learning is an online service that makes teaching and learning easier. We've made it really simple to combine your trusted resources with our quality content and tools to create outstanding lessons. You will save time and streamline planning and you can send resources and lessons to your VLE at the click of a button.
 
To find out more and to sign up for a free trial visit www.dynamic-learning.co.uk
 

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