Practical Cookery (RRP £59.99), is a 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 their qualifications and prepare them for assessment. With over 600 reliable recipes and 1,000 photographs that 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.
The Theory of Hospitality and Catering (RRP £30.79), helps prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends. It covers, how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conservation and boost your green credentials. How to harness the power of social media and e-marketing to proactively grow your business, online visibility and engagement. How to 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. How to 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) and lots more.
Follow the link to download or read them both now.
The IoH Library, free for IoH members to access, contains a special selection of eBooks, periodicals, journals and audiobooks covering hospitality, leisure, tourism, career development and business and people management.
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