Catering and Hospitality: Cookery Units: Food Preparation and Cooking (City & Guilds Catering)

by Bob Kenyon (Author), David Klaasen (Author), Malcolm John Ware (Author), Daniel R. Stevenson (Author), Harry Tallon (Author), Pam Rabone (Author), Philip Coulthard (Author), Rowland Foote (Author), Tony Groves (Author)

• Used

  Paperback
  1996

  $3.24

  Case studies put students in real-life scenarios and help them learn how to cope and react to them. This book takes a unit-by-unit, element-by-element approach with full coverage of the underpinning knowledge. A competence-based approach, complemented by activities and pointers, enhances students' knowledge. Freestanding units allow students to select material according to their needs. 'Get ahead' sections at the end of each unit, encourage further learning and development.

• Used

  Paperback
  1996

  $5.03

  Case studies put students in real-life scenarios and help them learn how to react to them. This book takes a unit-by-unit, element-by-element approach with full coverage of the underpinning knowledge. It offers a competence-based approach, complemented by activities and pointers, to enhance students' knowledge. Freestanding units allow students to select material according to their needs. 'Get ahead' sections at the end of each unit, encourage further learning and development.