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    Cookery for the Hospitality Industry (Paperback) By (author) Graham Dodgshun, By (author) Michel Peters, By (author) David O'dea

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    DescriptionA 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.

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  • Full bibliographic data for Cookery for the Hospitality Industry

    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
    Number of pages: 764
    Width: 208 mm
    Height: 264 mm
    Thickness: 34 mm
    Weight: 1,930 g
    ISBN 13: 9780521156325
    ISBN 10: 0521156327

    Warengruppen-Systematik des deutschen Buchhandels: 27220
    B&T Book Type: NF
    BIC E4L: TRV
    Nielsen BookScan Product Class 3: S4.0T
    B&T Modifier: Region of Publication: 01
    BIC subject category V2: KNSH
    B&T Modifier: Academic Level: 01
    B&T Modifier: Subject Development: 10
    Ingram Subject Code: ED
    Libri: I-ED
    BIC subject category V2: TTVC
    LC subject heading: ,
    B&T General Subject: 340
    B&T Modifier: Text Format: 06
    BISAC V2.8: EDU031000
    LC subject heading: ,
    B&T Merchandise Category: UP
    DC22: 642.4, 642/.4
    BISAC V2.8: REF000000
    LC subject heading: ,
    BISAC region code:
    DC23: 642.4
    LC classification: TX651 .D63 2012
    Thema V1.0: TTVC
    6, Revised
    Edition statement
    6th Revised edition
    Illustrations note
    6 b/w illus. 608 colour illus.
    Imprint name
    Publication date
    06 January 2012
    Publication City/Country
    Author Information
    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.
    Table of contents
    Preface; Acknowledgements; How to use this book; Part I: 1. Introduction; 2. Kitchen organisation; 3. Catering hygiene and HACCP principles; 4. Occupational health and safety; 5. Menu planning; 6. Nutrition; 7. Cost control in the commercial kitchen; 8. Food service operations; 9. Food preparation and mise en place; 10. Methods of cookery; Part II: 11. Appetisers and finger food; 12. Salads and sandwiches; 13. Soups; 14. Sauces; 15. Eggs; 16. Rice, pasta, gnocchi and noodles; 17. Seafood; 18. Poultry; 19. Meat; 20. Game, pate and terrines; 21. Vegetables and fruit; 22. Buffet; 23. Pastries, cakes and yeast goods; 24. Hot and cold desserts; 25. Cheese; 26. Food preservation; 27. Australian bush foods; Appendix; Glossary.