NVQ/SVQ workbook
4 total works
Food Preparation and Cooking
by Ronald Kinton, Victor Ceserani, and David Foskett
Published 20 May 1993
This NVQ/SVQ workbook is primarity intended as a self-study guide, encouraging students to develop0 responsibility for their own learning. The questions cover all the units for Level 3 - both the advanced craft skills and the supervisory requirement - and essential underpinning knowledge is also included. Space is provided...Read more
This NVQ/SVQ workbook is primarity intended as a self-study guide, encouraging students to develop0 responsibility for their own learning. The questions cover all the units for Level 3 - both the advanced craft skills and the supervisory requirement - and essential underpinning knowledge is also included. Space is provided for students to write in their answers so that, once completed, the book can be used in evidence as a Record of Achievement. The workbook is designed to accompany "Advanced Practical Cookery" by the same authors. Victor Ceserani, Ronald Kinton and David Foskett are also the authors of "Practical Cookery" and "The Theory of Catering".
Patisserie and Confectionery
by Victor Ceserani, Ronald Kinton, and David Foskett
Published 5 August 1996
This workbook is ideal for those taking the NVQ/SVQ Level 3 Kitchen and Larderwork qualification. The key units are fully covered, and underpinning knowledge thoroughly tested. Space is provided for the user to write in their answers, and the book can be used as part of the portfolio of...Read more
This workbook is ideal for those taking the NVQ/SVQ Level 3 Kitchen and Larderwork qualification. The key units are fully covered, and underpinning knowledge thoroughly tested. Space is provided for the user to write in their answers, and the book can be used as part of the portfolio of evidence. Designed to accompany "Advanced Practical Cookery", this workbook covers the preparation and production of: complex fish and shellfish dishes; meat, offal, game and poultry dishes; sauces, soups and cold dressings; complex vegtable dishes; and cold buffet items.
Food Preparation and Cooking with Food Service
by Victor Ceserani and David Foskett
Published 2 February 1998
This workbook is designed for students preparing for NVQ Level 1 assessment in Food Preparation and Cooking and Preparing and Serving Food. It focuses on the key skills and subjects of basic cooking and serving. Candidates should also gain a knowledge of health and safety issues. The questions are...Read more
This workbook is designed for students preparing for NVQ Level 1 assessment in Food Preparation and Cooking and Preparing and Serving Food. It focuses on the key skills and subjects of basic cooking and serving. Candidates should also gain a knowledge of health and safety issues. The questions are designed to cover thoroughly all the units for Level 1 competence, with space provided for answers and help given for assessment of levels of progress. There are also opportunities for students to think about their practical work in relation to theory.