• NVQ2/SVQ2 Catering and Hospitality: Core Units: Food Preparation and Cooking See large image

    NVQ2/SVQ2 Catering and Hospitality: Core Units: Food Preparation and Cooking (Paperback) By (author) Pam Rabone, By (author) Ann Bulleid, By (author) Philip Coulthard, By (author) Malcolm John Ware, By (author) Rowland Foote, By (author) David Klaasen

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    DescriptionCase studies put students in real-life scenarios and help them learn how to cope and react to them. This book offers a competence-based approach, complemented by activities and pointers, which 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.


 

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  • Full bibliographic data for NVQ2/SVQ2 Catering and Hospitality: Core Units

    Title
    NVQ2/SVQ2 Catering and Hospitality: Core Units
    Subtitle
    Food Preparation and Cooking
    Authors and contributors
    By (author) Pam Rabone, By (author) Ann Bulleid, By (author) Philip Coulthard, By (author) Malcolm John Ware, By (author) Rowland Foote, By (author) David Klaasen
    Physical properties
    Format: Paperback
    Number of pages: 128
    Width: 201 mm
    Height: 273 mm
    Thickness: 8 mm
    Weight: 320 g
    Language
    English
    ISBN
    ISBN 13: 9780748725670
    ISBN 10: 0748725679
    Classifications

    BIC E4L: TRV
    Nielsen BookScan Product Class 3: S4.6
    LC subject heading:
    BIC subject category V2: WBA
    DC20: 641.5
    LC subject heading:
    BIC subject category V2: TTVC
    LC subject heading:
    BISAC V2.8: CKB000000
    Edition
    2, Revised
    Edition statement
    2nd Revised edition
    Illustrations note
    illustrations
    Publisher
    Oxford University Press
    Imprint name
    Nelson Thornes Ltd
    Publication date
    20 June 1996
    Publication City/Country
    Oxford