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Practical Cookery 11th Edition Lecturer DVD: Network Version Powered by Network Edition
Victor Ceserani,David Foskett,John Campbell
DVD
£500.00
+ VAT
ISBN:
9780340948361
Published:
30/05/2008
Extent:
0 Hrs
Illustrations:
170
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Summary:
Tasty as the 10th edition, but with several new courses!
Following extensive consultation and feedback from hospitality and catering teachers all over the UK, the new edition of Practical Cookery will feel reassuringly familiar but has been thoroughly updated and underpinned by a host of new resources to support centres in the delivery of NVQ and VRQ Level 2 courses.
Key features include:
- over 60 brand new recipes
- additional material and updates to every chapter, all clearly mapped to the NVQ and VRQ Level 2 specifications
- chef's tips by John Campbell providing practical, useful advice
This institutional edition on DVD-ROM is powered by Hodder Education's new e-learning platform, Dynamic Learning. It includes all the exciting features of the student book and DVD, such as:
- over 50 videos of key techniques demonstrated by John Campbell
- searchable digital page spreads of the book
- interactive knowledge quizzes
- diagrams, charts and photos for portfolio use
- additional text to ensure coverage of the least popular NVQ and VRQ options
plus even more resources:
- over 50 additional videos
- a wide range of activity worksheets to support delivery of NVQ or VRQ courses, with answers
- PowerPoint presentations for teachers to use in theory and practical lessons.
- Digital page spreads of the book enabling teachers to launch a wide range of resources direct 'from the book'
- 19 videos of key food preparation methods and techniques (including knife skills) presented by the 2 Michelin Star chef John Campbell
- An interactive knowledge quiz designed to provide authentic practice for the NVQ UPK tests, and knowledge reinforcement for VRQ assessment preparation
- A wide range of activity worksheets with answers - designed to support delivery of either the NVQ or VRQ course
- PowerPoint presentations for teachers to use in both theory and practical lessons
- Additional text material to ensure complete coverage of the least popular NVQ and VRQ options, plus an additional chapter on Food Science
About the Author(s):
John Campbell is Executive Chef at the Vineyard at Stockcross, where he has received many accolades including two Michelin stars and Restaurant Chef of the Year 2006.
Professor David Foskett MBE FHCIMA is a best-selling author and Catering Educator of the Year 2004. He is Associate Dean and Head of School at the London School of Tourism, Hospitality and Leisure at Thames Valley University.
Victor Ceserani MBE CPA MBA FHCIMA is the world-renowned co-author, with Ronald Kinton, of The Theory of Catering. He was formerly Head of the School of Hotelkeeping and Catering at Ealing College of Higher Education (now Thames Valley University).
Readership:
Students on Level 2, 3 and 4 hospitality and catering courses (NVQs, BTECs, AB Certificates, Foundation degrees), or on Level 1 courses
Reviews:
The ultimate 'must-have' buy for all young cooks and chefs alike.
Michel Roux, OBE(HON), CMA, CONM, (CMOF, 76), about the 10th edition
As each edition arrives it gets better and better - It is like a good wine, getting better with age.
Mr C Withers, Gateshead College, UK
Practical Cookery is the one and only piece of equipment a catering student can't do without.
Barry Gregory, Chief Lecturer, Halesowen College, West Midlands
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