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Cookery for the Hospitality Industry

Paperback / softback

Main Details

Title Cookery for the Hospitality Industry
Authors and Contributors      By (author) Graham Dodgshun
By (author) Michel Peters
By (author) David O'Dea
Physical Properties
Format:Paperback / softback
Pages:764
Dimensions(mm): Height 279,Width 216
Category/GenreHotel and catering trades
ISBN/Barcode 9780521156325
ClassificationsDewey:641.572
Audience
Tertiary Education (US: College)
Edition 6th Revised edition
Illustrations 12 Plates, color; 6 Line drawings, unspecified; 596 Line drawings, color

Publishing Details

Publisher Cambridge University Press
Imprint Cambridge University Press
Publication Date 26 August 2011
Publication Country United Kingdom

Description

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.

Author Biography

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. 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 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.