Levels 1 & 2 (HCTB Macmillan Mastercraft S.)

by RoyHayter (Author), RoyHayter (Author)

• Used

  Paperback
  1992

  $9.00

  This text gives complete coverage of the Food Preparation and Cooking units at NVQ/SVQ levels 1 and 2. The book is directly linked to the requirements of the NVQs/SVQs both in its content and in its layout and design. There is comprehensive coverage of the necessary information and techniques. Quality points, preparation methods, cooking methods and equipment, finishing and presenting, and recipes are presented systematically - level 1 and level 2 material is readily identifiable. NVQ/SVQ checklists are included to help students and trainees keep track of their own progress. An important feature of the text is the self-study element which is found in the many sections of Knowledge Checks and Action sections (with answers as appropriate). There is space in the book for students/trainees to write their answers if they wish. These have been provided by chefs, leading suppliers and major food industry organizations such as the Sea Fish Industry Authority and the British Chicken Information Service.

• Used

  Paperback
  1995

  $3.25

  This comprehensive resource has been completely updated for the NVQ/SVQ qualifications in Food Preparation and Cooking at levels 1 and 2. It is also suitable for the level 2 work in the first year of a modern apprenticeship. This book will prove an invaluable aid to all NVQ students whether they are work or college-based trainees or open-learning students. Roy Hayter covers the basic skills and underpinning knowledge for the level 1and 2 cookery units, plus all the generic units required for certification. Skills and knowledge checks for each unit will help candidates and their trainers monitor progress. Less formal activiites provide a fresh, highly participative way of testing underpinning knowledge. Examples of industry procedures, recipes, graphics and colour photographs enliven and support the learning process.