Food Preparation and Cooking: NVQ/SVQ: NVQ/SVQ Level 2

Victor Ceserani, David Foskett

ISBN 10: 0340595094 / ISBN 13: 9780340595091

Published by Hodder Arnold HandS, 1993

About this Item

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Bibliographic Details

• Title: Food Preparation and Cooking: NVQ/SVQ: NVQ/SVQ Level 2
• Publisher: Hodder Arnold HandS
• Publication Date: 1993
• Language: English
• ISBN 10: 0340595094
• ISBN 13: 9780340595091
• Binding: Paperback
• Condition: Used; Very Good

About this title

Synopsis

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".

About the Author

Victor Ceserani MBE CPA MBA FHCIMA is the world-renowned co-author, with Ronald Kinton, of Practical Cookery and The Theory of Catering. He was formerly Head of the School of Hotelkeeping and Catering at Ealing College of Higher Education (now Thames Valley University).

Professor David Foskett MBE FHCIMA is a best-selling author and Catering Educator of the Year 2004. He is Associate Dean of the London School of Tourism, Hospitality and Leisure at Thames Valley University.