PRACTICAL COOKERY
Completion requirements
Practical Cookery by David Foskett, Patricia Paskins, Neil Rippington, and Steve Thorpe is a comprehensive and authoritative textbook widely used in culinary training institutions around the world. It provides step-by-step guidance on core cooking techniques, kitchen operations, food safety, and presentation skills. The book is designed to support students pursuing professional cookery qualifications such as NVQs, City & Guilds, and TVET-level hospitality courses.
2. FOOD SAFETY
This foundational chapter establishes the essential standards for hygienic, compliant, and responsible kitchen operations—preparing learners for safe practical work in food service and production settings.