Summary:
Now in its 46th year, Practical Cookery has established itself as 'the bible' for all catering students. Practical Cookery is not expressly designed to cater for Level 1 students, a sizeable proportion of all students training in food prepartion and cookery.

Following extensive consultation and feedback from hospitality and catering tutors all over the UK, Foundation Practical Cookery is a Practical Cookery book expressly designed to support Level 1 students.

All the features are licensed for use across the institution. Users get the full Dynamic Learning functionality including Lesson Builder and 'one-click' creation of SCORM packs for the college VLE.

• Films of key Level 1 food preparation techniques and kitchen equipment, carefully edited to ensure they are approapriate and accessible for Level 1 students
• PowerPoint presentations to help tutors deliver the theory lessons
• Activity worksheets (with answers) for every major topic
• Dynamic Learning is simple to use: it lets you focus on your teaching, knowing that you have professional IT support when you want it
• Brings the industry alive in the classroom

Table of Contents:
Video library
Image library
Part 1 Theory
Introduction to the catering and hospitality industry
Teamwork
Health and safety awareness
Introduction to healthier foods and special diets
Introduction to kitchen equipment
Introduction to personal workplace skills
Regeneration of pre-prepared food
Food safety in catering
Part 2 Practice
Introduction to Part 2
Methods of cookery
Stocks, soups and sauces
Cold food preparation
Egg dishes
Pasta
Rice and grains
Fish
Lamb
Beef
Pork and bacon
Poultry
Vegetables and vegetarian food
Pastry

About the Author(s):
John Campbell is Director of Cuisine and Food and Beverage at Dorchester Collection’s Coworth Park. Previously he was Executive Chef at the Vineyard at Stockcross, where he received many accolades including two Michelin stars and the Chef Award and Education and Training Award at the 2008 Cateys.

Professor David Foskett MBE FHCIMA is a best-selling author.  He is Associate Dean and Head of School at the London School of Tourism, Hospitality and Leisure at Thames Valley University. He was awarded Catering Educator of the Year 2004 and, in 2008, received France's Agricultural Order of Merit for his work promoting French food and food education.

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).

Contributors:
Zamzani Abdul Wahab, celebrity chef and Head of Special Projects, School of Hospitality, Tourism and Culinary Arts, KDV College, Malaysia; Patricia Paskins, Thames Valley University; Jacqueline Parks, Head of Hospitality, Cardinal Wiseman School

Readership:
Hospitality and catering students at Level 1/entry level; also pupils at Key Stage 3/4; employees undergoing training, e.g. in school kitchens