Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques. It contains all of the underpinning knowledge you need for whichever Level 3 course you are completing. In addition, catering colleges from across the UK have contributed regional recipes which will be of interest to Level 3 and master chefs alike.

Put your knowledge into practice with 400 specially selected, easy-to-follow recipes complete with colourful photographs

Master important skills with dozens of step-by-step sequences which guide you through advanced techniques

Get hints, information and valuable advice on working in a professional kitchen from real chefs

Test yourself with questions at the end of each chapter and refine your reflection technique with special sections on identifying results and conducting independent research

Access industry-standard videos on your smartphone, tablet or computer with QR codes embedded in the text

About the Author

Professor David Foskett MBE CMA FIH is Head of School at the London School of Hospitality and Tourism at the University of West London. He is a key figure in the world of hospitality education.
Neil Rippington is Dean of the College of Food at University College Birmingham. His career as a chef has spanned Michelin-starred restaurants in France and the Capital Hotel in Knightsbridge, London.
Patricia Paskins MHCIMA is Senior Hospitality Lecturer and Work-Based Learning Co-ordinator at the London School of Hospitality and Tourism at the University of West London.
Steve Thorpe is Head of the Hotel, Hair and Beauty School at City College Norwich, a large catering centre. Steve was a consultant on the VRQ specification and has been a catering teacher for 30 years.

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