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Cookery for the Hospitality Industry

Authors

Graham Dodgshun
,
Michel Peters
,
David O'Dea
, Riverina Institute of TAFE
Published 2011

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…

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Key features

  • 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

About the book

  • DOI https://doi.org/10.1017/CBO9781139192712
  • Subjects General
  • Format: Paperback
    • Publication date: 06 January 2012
    • ISBN: 9780521156325
    • Dimensions (mm): 264 x 208 mm
    • Weight: 1.74kg
    • Contains: 6 b/w illus. 608 colour illus.
    • Page extent: 764 pages
    • Availability: Available, despatch within 1-2 weeks
  • Format: Digital
    • Publication date: 05 June 2012
    • ISBN: 9781139192712

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