Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment.

Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices.
- See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques
- Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section
- Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit
- Access professional demonstration videos with links throughout the book

This book has been graded for interest at 16+ years.

There are 648 pages in this book. This is a study guide book. This book was published 2015 by Hodder & Stoughton General Division .

Professor David Foskett MBE CMA is Head of the School of Hospitality and Tourism at the University of West London. Neil Rippington is Dean of the College of Food at University College Birmingham. Patricia Paskins MHCIMA is Senior Hospitality Lecturer and Work-Based Learning Co-ordinator at the the University of West London's School of Hospitality and Tourism. Steve Thorpe FIH is Head of the Hotel, Hair and Beauty School at City College, Norwich.