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Food Preparation and Cooking

Victor Ceserani, David Foskett (Autoren)

Buch | Softcover

156 Seiten

1993
Hodder Arnold H&S (Verlag)
978-0-340-59509-1 (ISBN)

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This text: contains all units and elements for NVQ level 2 - food preparation and cooking are covered; encourages students to take charge of their own learning; and questions students towards the underpinning knowledge required for NVQ examinations.

This text: contains all units and elements for NVQ level 2 - food preparation and cooking are covered; encourages students to take charge of their own learning; allows lecturers to deliver NVQ and assess students' progress; indicates how skills meet competence requirements for units and elements of NVQ; and questions students towards the underpinning knowledge required for NVQ examinations. Victor Ceserani is the author of "Practical Cookery", "The Theory of Catering", "Questions and Answers on the Theory of Catering" and "Contemporary Cookery".

Erscheint lt. Verlag	20.5.1993
Zusatzinfo	line illustrations
Verlagsort	London
Sprache	englisch
Maße	234 x 154 mm
Gewicht	299 g
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-340-59509-4 / 0340595094
ISBN-13	978-0-340-59509-1 / 9780340595091
Zustand	Neuware