Food preparation and cooking. Student guide. Cookery units / Danny Stevenson ... [et al.].

Contributor(s):

Stevenson, Daniel R

Material type: Text

TextSeries: Catering and hospitality. NVQ level 2Publication details: Cheltenham : Stanley Thornes, 1993.Description: 332pISBN:

9780748716043 (pbk) :
0748716041 (pbk)

Subject(s):

DDC classification:

641.57 STE

Incomplete contents:

Student guide -- Cookery units / Danny Stevenson ... [et al.]. 1993.

Summary: Covering the cookery units at Level 2, this is one of a series for catering and hospitality students which is organized according to NVQ units for ease of use. Taking students through the NVQ requirements, the books also provide a grounding in modern cookery procedures and theory.

Holdings ( 1 )
Title notes ( 2 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Athlone General Lending	641.57 STE (Browse shelf(Opens below))	1	Available		103392

Student guide -- Cookery units / Danny Stevenson ... [et al.]. 1993.

Covering the cookery units at Level 2, this is one of a series for catering and hospitality students which is organized according to NVQ units for ease of use. Taking students through the NVQ requirements, the books also provide a grounding in modern cookery procedures and theory.