Intermediate 2 hospitality/practical cookery : course notes

This new title delivers fully relevant comprehensive coverage of the three units of study: Food Preparation for Healthy Eating, Foods of the World and Practical Cookery Skills for the Hospitality Industry.

Clear descriptions and succinct definitions reinforce core learning and aid successful revision while extensive full colour illustrations throughout stimulate learning and improve recall in exam situations.

Students will also benefit from For you to do activities to enhance key skills, as well as links to pertinent case studies and recipes for additional research.