Nvq2/Svq2 Catering and Hospitality Student Guide : Food Preperation and Cooking Cookery Units 2nd Edition Revised Standards Student Guide

by Pam; Klaasen Rowland Rabone, David Klaasen

Case studies put students in real-life scenarios and help them learn how to cope and react to them. This book takes a unit-by-unit, element-by-element approach with full coverage of the underpinning knowledge. A competence-based approach, complemented by activities and pointers, enhances students' knowledge. Freestanding units allow students to select material according to their needs. 'Get ahead' sections at the end of each unit, encourage further learning and development.

448 pages, Paperback

First published July 25, 1996