Food preparation and cooking, with food service

Bibliographic Information

Food preparation and cooking, with food service

[Victor Ceserani and David Foskett]

(NVQ workbook, level 1)

Hodder & Stoughton, 1998

Available at  / 1 libraries

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Description and Table of Contents

Description

This workbook is designed for students preparing for NVQ Level 1 assessment in Food Preparation and Cooking and Preparing and Serving Food. It focuses on the key skills and subjects of basic cooking and serving. Candidates should also gain a knowledge of health and safety issues. The questions are designed to cover thoroughly all the units for Level 1 competence, with space provided for answers and help given for assessment of levels of progress. There are also opportunities for students to think about their practical work in relation to theory.

Table of Contents

  • Hygiene
  • customer care
  • working relationships
  • maintaining and handling knives
  • health and safety
  • providing tray sevice
  • preparing and serving food
  • payments
  • counter and take-away service.

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Details

  • NCID
    BA54012379
  • ISBN
    • 034070473X
  • Country Code
    uk
  • Title Language Code
    eng
  • Text Language Code
    eng
  • Place of Publication
    London
  • Pages/Volumes
    vi, 151 p.
  • Size
    25 cm
  • Classification
  • Subject Headings
  • Parent Bibliography ID
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