Food Preparation and Cooking

This comprehensive resource has been completely updated for the NVQ/SVQ qualifications in Food Preparation and Cooking at levels 1 and 2. It is also suitable for the level 2 work in the first year of a modern apprenticeship. This book will prove an invaluable aid to all NVQ students whether they are work or college-based trainees or open-learning students. Roy Hayter covers the basic skills and underpinning knowledge for the level 1and 2 cookery units, plus all the generic units required for certification. Skills and knowledge checks for each unit will help candidates and their trainers monitor progress. Less formal activiites provide a fresh, highly participative way of testing underpinning knowledge. Examples of industry procedures, recipes, graphics and colour photographs enliven and support the learning process. This comprehensive resource has been completely updated for the NVQ/SVQ qualifications in Food Preparation and Cooking at levels 1 and 2. It is also suitable for the level 2 work in the first year of a modern apprenticeship. This book will prove an invaluable aid to all NVQ students whether they are work or college-based trainees or open-learning students. Roy Hayter covers the basic skills and underpinning knowledge for the level 1and 2 cookery units, plus all the generic units required for certification. Skills and knowledge checks for each unit will help candidates and their trainers monitor progress. Less formal activiites provide a fresh, highly participative way of testing underpinning knowledge. Examples of industry procedures, recipes, graphics and colour photographs enliven and support the learning process.