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Cookery for the Hospitality Industry

6th Edition

£62.99

textbook
  • Date Published: December 2011
  • availability: Available
  • format: Paperback
  • isbn: 9780521156325
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About the Authors
  • A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in schools. It covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery. This book provides trade apprentices and commercial cookery students with everything they need to know to achieve trade status and more. It is the only textbook that genuinely addresses the needs of Australian students by covering Australian qualifications and reflecting Australian conditions, ingredients and our unique cuisine.

    • Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs
    • Fully revised and updated, with many new recipes reflecting contemporary Australian cuisine theory and practice
    • This new edition will, for the first time, come with a companion website providing instructional videos, recipe library, recipe calculator, chapter summaries, extensive discussion questions and a flashcard glossary for student revision
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    Customer reviews

    27th Jan 2019 by Khent

    Very nice because easy to access and is very helpful for me as a student

    Review was not posted due to profanity

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    Product details

    • Edition: 6th Edition
    • Date Published: December 2011
    • format: Paperback
    • isbn: 9780521156325
    • length: 764 pages
    • dimensions: 264 x 208 x 34 mm
    • weight: 1.93kg
    • contains: 6 b/w illus. 608 colour illus.
    • availability: Available
  • Table of Contents

    Preface
    Acknowledgements
    How to use this book
    Part I:
    1. Introduction
    2. Kitchen organisation
    3. Catering hygiene and HACCP principles
    4. Occupational health and safety
    5. Menu planning
    6. Nutrition
    7. Cost control in the commercial kitchen
    8. Food service operations
    9. Food preparation and mise en place
    10. Methods of cookery
    Part II:
    11. Appetisers and finger food
    12. Salads and sandwiches
    13. Soups
    14. Sauces
    15. Eggs
    16. Rice, pasta, gnocchi and noodles
    17. Seafood
    18. Poultry
    19. Meat
    20. Game, pate and terrines
    21. Vegetables and fruit
    22. Buffet
    23. Pastries, cakes and yeast goods
    24. Hot and cold desserts
    25. Cheese
    26. Food preservation
    27. Australian bush foods
    Appendix
    Glossary.

  • Resources for

    Cookery for the Hospitality Industry

    Graham Dodgshun, Michel Peters, David O'Dea

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  • Authors

    Graham Dodgshun
    Graham Dodgshun was Deputy Director of William Anglis Institute of TAFE in Victoria. He taught hospitality subjects for many years and has owned a restaurant and a bakery.

    Michel Peters
    Michel Peters has had a long and varied career in hospitality and vocational educational education and training. He was the Manager for Commercial Cookery and Catering programs in TAFE NSW, a Senior Head Teacher of Commercial Cookery and a professional chef, head chef and chef patron.

    David O'Dea, Riverina Institute of TAFE
    David O'Dea worked as a chef in Australia and overseas before settling down to teach Commercial Cookery in TAFE NSW for over a decade. He is currently teaching Commercial Cookery at the Riverina Institute in Albury. He was recently awarded the National Trades and Skills Teacher of the Year award for Cookery by the Institute of Trade Skills Excellence.

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