NVQ2/SVQ2 Catering and Hospitality - Food Preparation and Cooking Cookery Units 2nd Edition Revised Standards Student Guide (NVQ2 SVQ2 Catering & Hospitality)
NVQ2/SVQ2 Catering and Hospitality - Food Preparation and Cooking Cookery Units 2nd Edition Revised Standards Student Guide (NVQ2 SVQ2 Catering & Hospitality)
David Klaasen,Bob Kenyon,Philip Coulthard,Rowland Foote,Tony Groves,Malcolm John Ware,Daniel R. Stevenson,Harry Tallon,Pam Rabone
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Summary
Case studies put students in real-life scenarios and help them learn how to cope and react to them. This book takes a unit-by-unit, element-by-element approach with full coverage of the underpinning knowledge. A competence-based approach, complemented by activities and pointers, enhances students' knowledge. Freestanding units allow students to select material according to their needs. 'Get ahead' sections at the end of each unit, encourage further learning and development.
Product Description
Title - NVQ2/SVQ2 Catering and Hospitality - Food Preparation and Cooking Cookery Units 2nd Edition Revised Standards Student Guide (NVQ2 SVQ2 Catering & Hospitality)
Edition -
Author - David Klaasen,Bob Kenyon,Philip Coulthard,Rowland Foote,Tony Groves,Malcolm John Ware,Daniel R. Stevenson,Harry Tallon,Pam Rabone
ISBN 13 - 9780748725663
Imprint - Nelson Thornes Ltd
Publisher - Oxford University Press
Date Published - 25/07/1996
Prize -
No. of pages -
Binding Type - Paperback
Dimensions - 200 x 274 x 18mm
Weight - 1120 g
Languages -