Patricia Paskins's Books

Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition

By: David Foskett,Patricia Paskins,Neil Rippington,Steve Thorpe

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Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition

By: David Foskett,Patricia Paskins,Neil Rippington,Steve Thorpe

Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen. Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques. It contains all of the underpinning knowledge you need for whichever Level 3 course you are completing. In addition, catering colleges from across the UK have contributed regional recipes which will be of interest to Level 3 and master chefs alike. - Put your knowledge into practice with 400 specially selected, easy-to-follow recipes complete with colourful photographs - Master important skills with dozens of step-by-step sequences which guide you through advanced techniques - Get hints, information and valuable advice on working in a professional kitchen from real chefs - Test yourself with questions at the end of each chapter and refine your reflection technique with special sections on identifying results and conducting independent research - Access industry-standard videos on your smartphone, tablet or computer with QR codes embedded in the text

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Page Count

1256

Publisher

Hodder Education

Published Date

ISBN 10

1471806715

ISBN 13

9781471806711

Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition

By: David Foskett,Gary Farrelly,Ketharanathan Vasanthan,Neil Rippington,Ben Christopherson,Patricia Paskins,Steve Thorpe

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Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition

By: David Foskett,Gary Farrelly,Ketharanathan Vasanthan,Neil Rippington,Ben Christopherson,Patricia Paskins,Steve Thorpe

Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book

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1336

Publisher

Hodder Education

Published Date

ISBN 10

1471839621

ISBN 13

9781471839627

All in the Family

The Private Roots of American Public Policy

By: Patricia Strach

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All in the Family

The Private Roots of American Public Policy

By: Patricia Strach

All in the Family demonstrates how policymakers employ family across a host of policy areas to achieve their "non-family" goals and the consequences this has for policy stability over time.

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Page Count

268

Publisher

Stanford University Press

Published Date

ISBN 10

0804756090

ISBN 13

9780804756099

The Theory of Hospitality and Catering, 14th Edition

By: David Foskett,Patricia Paskins,Andrew Pennington,Neil Rippington

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The Theory of Hospitality and Catering, 14th Edition

By: David Foskett,Patricia Paskins,Andrew Pennington,Neil Rippington

Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends. · Discover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conservation and boost your green credentials. · Harness the power social media and e-marketing to proactively grow your business, online visibility and engagement. · Ensure best practice is followed where food allergies and intolerances are concerned, so you can be confident you are providing a safe experience for all customers. · Develop your understanding of nutrition and culinary medicine with a unique contribution from Elaine Macaninch, a director of Culinary Medicine UK and the co-founder of the Education and Research in Medical Nutrition Network (ERimNN) · Plan for commercial success with clear coverage of financial aspects of food and beverage management, personal development and people management skills.

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1058

Publisher

Hodder Education

Published Date

ISBN 10

1398332224

ISBN 13

9781398332225

The Theory of Hospitality and Catering Thirteenth Edition

By: David Foskett,Patricia Paskins,Andrew Pennington,Neil Rippington

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The Theory of Hospitality and Catering Thirteenth Edition

By: David Foskett,Patricia Paskins,Andrew Pennington,Neil Rippington

Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students. - Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste. - Considers latest trends and developments, including the use and impact of social media. - Updated to reflect up-to-date legislative requirements, including new allergen legislation. - Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout.

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Page Count

714

Publisher

Hodder Education

Published Date

ISBN 10

1471864944

ISBN 13

9781471864940

Practical Cookery for the Level 2 Technical Certificate in Professional Cookery

By: David Foskett,Neil Rippington,Steve Thorpe,Patricia Paskins

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Practical Cookery for the Level 2 Technical Certificate in Professional Cookery

By: David Foskett,Neil Rippington,Steve Thorpe,Patricia Paskins

Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and skills demanded by the new specification. - Prepares students for both the practical synoptic assignment and the external written exam with practice questions and highly illustrated step-by-step breakdowns of key techniques - Includes classic dishes as well as the latest methods used in real Michelin-starred kitchens - Fully up-to-date information on health and safety practice and nutritional data - Includes professional tips on preparation and presentation - Includes creative ways to vary dishes, including cheaper alternatives to more expensive ingredients

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Page Count

736

Publisher

Hodder Education

Published Date

ISBN 10

151040130X

ISBN 13

9781510401303

Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery

By: David Foskett,Neil Rippington,Steve Thorpe,Patricia Paskins

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Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery

By: David Foskett,Neil Rippington,Steve Thorpe,Patricia Paskins

Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 3 Advanced Technical Diploma in Professional Cookery to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. This edition is published in partnership with City & Guilds, further enhancing the book's reputation as the gold standard in the Hospitality and Catering industry. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book

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Page Count

1532

Publisher

Hodder Education

Published Date

ISBN 10

1510401334

ISBN 13

9781510401334

Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships

By: David Foskett,Ketharanathan Vasanthan,Neil Rippington

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Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships

By: David Foskett,Ketharanathan Vasanthan,Neil Rippington

Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment. Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices. - See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques - Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section - Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit - Access professional demonstration videos with links throughout the book

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1532

Publisher

Hodder Education

Published Date

ISBN 10

1471839591

ISBN 13

9781471839597

Practical Cookery 14th Edition

By: David Foskett,Patricia Paskins,Neil Rippington,Steve Thorpe

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Practical Cookery 14th Edition

By: David Foskett,Patricia Paskins,Neil Rippington,Steve Thorpe

Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. · Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. · Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques. · Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control. · Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests. · Allows students to showcase the practical skills required for assessment with new 'Show it' activities. · Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.

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Page Count

1602

Publisher

Hodder Education

Published Date

ISBN 10

1510461515

ISBN 13

9781510461512

Practical Cookery Level 3

By: David Foskett,John Campbell,Patricia Paskins

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Practical Cookery Level 3

By: David Foskett,John Campbell,Patricia Paskins

A core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ). Retaining the pedigree and reliability of Advanced Practical Cookery, combined with engaging features, this new book is written by expert authors to ensure your students are fully prepared and have everything they need to succeed on level 3 courses in food preparation and cookery. As well as being a perfect match for the Level 3 Diploma in Professional Cookery, this book also supports other qualifications, including NVQs in Food Preparation and Cookery, Kitchen and Larder, and Patisserie and Confectionery.

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754

Publisher

Hodder Education

Published Date

ISBN 10

1444169742

ISBN 13

9781444169744

Practical Cookery

For NVQ and Apprenticeships

By: David Foskett,John Campbell,Patricia Paskins

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Practical Cookery

For NVQ and Apprenticeships

By: David Foskett,John Campbell,Patricia Paskins

Practical Cookery has been training chefs for 50 years. It is the only book you need to support you through your training, and will serve as a recipe book and reference source throughout your career. With over 600 recipes in the book, and more online, the range is unsurpassed. Many recipes have been developed and updated, using modern techniques and methods tested in real working kitchens. Others are traditional, reliable favourites that have grown up with Practical Cookery. Now with video links: Use the QR code or web link to view some of the recipes on your smartphone, laptop or tablet. Teaching the best in the business for 50 years - don't train to be a chef without it.

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Page Count

1317

Publisher

Hodder Education

Published Date

ISBN 10

1444189468

ISBN 13

9781444189469

Book's by Patricia Paskins

Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition

Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition

Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition

Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition

All in the Family

All in the Family

The Theory of Hospitality and Catering, 14th Edition

The Theory of Hospitality and Catering, 14th Edition

The Theory of Hospitality and Catering Thirteenth Edition

The Theory of Hospitality and Catering Thirteenth Edition

Practical Cookery for the Level 2 Technical Certificate in Professional Cookery

Practical Cookery for the Level 2 Technical Certificate in Professional Cookery

Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery

Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery

Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships

Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships

Practical Cookery 14th Edition

Practical Cookery 14th Edition

Practical Cookery Level 3

Practical Cookery Level 3

Practical Cookery

Practical Cookery

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