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Catering and Hospitality: Food Preparation and Cooking: Cookery Units by Daniel R. Stevenson, David Klaasen, Philip Coulthard, Rowland Foote, Bob Kenyon, Malcolm John Ware, Pam Rabone, Harry Tallon, Tony Groves (Paperback, 1996)

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Title: Catering and Hospitality: Cookery Units: Food Preparation and Cooking (NVQ2 SVQ2 Catering & Hospitality) Item Condition: used item in a very good condition. Will be clean, not soiled or stained.

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Case studies put students in real-life scenarios and help them learn how to cope and react to them. 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.