NVQ Practical Cookery Course Foundation Level One
This book focuses on the basic techniques of cookery. It is intended to introduce the learner to a range of recipes that can be used and adapted to all sectors of the hospitality industry. It also introduces the learner to the industry, and includes the principles of health and safety. It is also aimed at those currently working in the industry, especially those who work in schools and colleges.
It is also a great resource for catering students on other courses, and for anyone training in a hospitality and catering workplace or the budding self learning amateur chef. The purpose of the book is to give you a good foundation for a career in professional cookery or the confidence to produce some outstanding dishes safely and professionally.
It acknowledges the School Food Trust's training initiative, FEAST (Food Excellence and Skills Training). This initiative is a major leap forward in recognising the importance of food in schools and that you have to educate young people from a very early age in food appreciation, diet, nutrition and health, so that they can fight against disease, and promote a healthy lifestyle. School cooks play an important part in the future food choices of young people.
The book also recognises the importance of Licence to Cook food partnerships and other initiatives that aim to change eating habits and promote good food and cooking for all.
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