Cookery for the Hospitality Industry ebook

by Graham Dodgshun,Michel Peters

Graham Dodgshun Michel Peters Cooking Methods English

by Graham Dodgshun (Author), Michel Peters (Author), David O'Dea (Author) & 0 more.

by Graham Dodgshun (Author), Michel Peters (Author), David O'Dea (Author) & 0 more. 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 has had a long and varied career in hospitality and vocational educational education and training.

Graham Dodgshun was Deputy Director of William Anglis Institute of TAFE in Victoria.

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. See all Product description.

Graham Dodgshun, Michel Peters. Cookery for the Hospitality Industry is the Australian standard reference for commercial cookery students throughout Australia, and for those studying vocational courses in schools. Lists with This Book. This book is not yet featured on Listopia.

oceedings{T, title {Cookery for the Hospitality Industry: Acknowledgements}, author {Graham Dodgshun and Michel L. Peters and david o'dea}, year {2011} }. Graham Dodgshun, Michel L. Peters, david o'dea.

Michel Peters, Graham Dodgshun. Place of Publication.

Cookery for the Hospitality Industry. Michel Peters, Graham Dodgshun. Contained Items Statement. Contains Paperback and CD-ROM.

a b Dodgshun, Graham; Peters, Michel; O'Dea, David (2012). Cookery for the Hospitality Industry (6th e. Cambridge, New York: Cambridge University Press. p. 702. ISBN 978-0-521-15632-5. "Australian Culinary Codes of Practice". Mussak, James (2009). Great Chefs of Australia. Sydney: Pro-Chef International (Australian Culinary Book Publishing Division).

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Cookery for the Hospitality Industry is the Australian standard reference for commercial cookery students throughout Australia, and for those studying vocational courses in schools. The fifth edition has been fully revised and updated to reflect the latest curriculum changes, and the many significant developments in contemporary Australian cuisine. Cookery for the Hospitality Industry will provide trade apprentices and other commercial cookery students at AQF levels 1-3 with everything they need to know to achieve trade status, and more. As such, Cookery for the Hospitality Industry is the only text for commercial cookery students which genuinely addresses the needs of Australian students, by covering Australian qualifications, and reflecting Australian conditions, Australian ingredients, and Australia's unique cuisine. This new edition includes a bonus CD-ROM, making this edition of the book a 'one stop shop' for all those learning commercial cookery.