Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen. Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques. It contains all of the underpinning knowledge you need for whichever Level 3 course you are completing. In addition, catering colleges from across the UK have contributed regional recipes which will be of interest to Level 3 and master chefs alike. - Put your knowledge into practice with 400 specially selected, easy-to-follow recipes complete with colourful photographs - Master important skills with dozens of step-by-step sequences which guide you through advanced techniques - Get hints, information and valuable advice on working in a professional kitchen from real chefs - Test yourself with questions at the end of each chapter and refine your reflection technique with special sections on identifying results and conducting independent research - Access industry-standard videos on your smartphone, tablet or computer with QR codes embedded in the text

Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students. - Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste. - Considers latest trends and developments, including the use and impact of social media. - Updated to reflect up-to-date legislative requirements, including new allergen legislation. - Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout.

Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. · Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. · Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques. · Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control. · Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests. · Allows students to showcase the practical skills required for assessment with new 'Show it' activities. · Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.

A core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ). Retaining the pedigree and reliability of Advanced Practical Cookery, combined with engaging features, this new book is written by expert authors to ensure your students are fully prepared and have everything they need to succeed on level 3 courses in food preparation and cookery. As well as being a perfect match for the Level 3 Diploma in Professional Cookery, this book also supports other qualifications, including NVQs in Food Preparation and Cookery, Kitchen and Larder, and Patisserie and Confectionery.

Practical Cookery has been training chefs for 50 years. It is the only book you need to support you through your training, and will serve as a recipe book and reference source throughout your career. With over 600 recipes in the book, and more online, the range is unsurpassed. Many recipes have been developed and updated, using modern techniques and methods tested in real working kitchens. Others are traditional, reliable favourites that have grown up with Practical Cookery. Now with video links: Use the QR code or web link to view some of the recipes on your smartphone, laptop or tablet. Teaching the best in the business for 50 years - don't train to be a chef without it.

This edition has been completely redesigned and updated taking into account the recent trends toward healthy catering and the attractive presentation of food. Lavish, full-color photographs illustrate the stages involved in the preparation of various recipes. Many dishes are depicted in their finished form to give readers an impression of correct presentation and service. This revision features nutritional data for the main recipes. Includes information about different types of foods and the processes of cookery along with hundreds of classic recipes. Many ingredients are given alternatives to comply with the principles of healthy eating.

An easy-to-read introduction to professional cookery, ideal for learners who are passionate about cooking and want to develop their skills. Completely re-written to match the Level 1 VRQ Diploma, Practical Cookery Level 1 is now process led and appeals to learners who are reluctant to engage with other textbooks. - Builds the skills required for each method of cookery and tests learners with 124 carefully selected recipes - Raises confidence with engaging activities and rigorous assessment, including practice synoptic tests - Easy to navigate and enjoyable to use, with an accessible design and highly illustrated approach ensuring learners aren't undermined by literacy issues - Helps learners master skills and techniques with 40 step-by-step photo sequences and 500 professionally shot photos including 'finished dish' shots of every recipe This resource is supported by Booker Group PLC, the UK's leading food and drink wholesaler. Visit www.booker.co.uk for more information.