Practical Cookery Level 2

Summary:
Practical Cookery Level 2 Diploma is a bespoke version of the best-seller Practical Cookery, tailor-made to support the exact requirements of the Level 2 Diploma in Professional Cookery (VRQ).

The pedigree and reliability of Practical Cookery has been retained, and brand new elements added to ensure students have everything they need for success in the Level 2 Diploma in Professional Cookery.

Key features include:
- Recipe chapters uniquely designed to provide a clear scheme of course delivery
- Recipes have been chosen and ordered with a clear logic that is related to the specification requirements and the development of students' skills through the course
- A number of new recipes, introduced to afford a complete and precise fit with the course specification
- Professionally taken finished dish photos to illustrate virtually every recipe in the book
- Numerous step-by-step photo sequences to illustrate the more complex techniques
- A new 'Chef Advice' feature within the recipes provides expert tips, information and advice to help students further develop skills and understanding
- Complete coverage of the six theory units, explicitly designed to be appealing and accessible for Level 2 Diploma students
- Practical activities included throughout the theory chapters to support understanding and prepare students for theory assignments
- Co-authored by Neil Rippington (a consultant and principal examiner for some major awarding bodies)

• Recipe chapters uniquely designed to provide a clear scheme of course delivery
• Professionally taken photos illustrate the finished dish for virtually every recipe in the book, plus numerous step-by-step photo sequences of more complex techniques
• New recipes have been introduced to afford a complete and precise fit with the course specification
• Complete coverage of the six theory units explicitly designed to be appealing and accessible for Level 2 Diploma students
• Co-authored by Neil Rippington, a consultant and principal examiner for some major awarding bodies
• "Practical Cookery pedigree with added Principal Examiner trustworthiness"

Table of Contents:
Investigating the catering and hospitality industry
Food safety
Health and safety
Healthier foods and special diets
Kitchen operations, costs and menu planning
Applying workplace skills
Methods of cookery
Prepare and cook cold preparations, salads and canapés
Prepare and cook stocks, soups and sauces
Prepare and cook fruit and vegetables
Prepare and cook meat and offal
Prepare and cook poultry
Prepare and cook fish and shellfish
Prepare and cook rice, pasta, grains and egg dishes
Prepare and cook deserts and puddings
Prepare and cook bakery products

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.

Neil Rippington is Dean of the College of Food at University College Birmingham. He has received awards for his part in developing the City & Guilds Diplomas in Professional Cookery, and is a consultant and principal examiner for the Hospitality Diploma for two major awarding bodies.

Professor David Foskett MBE CMA FIH is a best-selling author.  He is 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).

Readership:
Students taking a VRQ at Level 2 with any awarding body; also of interest to SVQ/NVQ and BTEC First students

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