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Cookery for the Hospitality Industry - Graham Dodgshun

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Published: 26th August 2011
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A 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.

About the Author

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.

REVIEW SNAPSHOT®

by PowerReviews
Cookery for the Hospitality Industry
 
4.7

(based on 3 reviews)

Ratings Distribution

  • 5 Stars

     

    (2)

  • 4 Stars

     

    (1)

  • 3 Stars

     

    (0)

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100%

of respondents would recommend this to a friend.

Reviewed by 3 customers

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5.0

Good service and fast delivery.

By 

from Goulburn

About Me Casual Reader

Verified Buyer

Pros

  • Well Written

Cons

    Best Uses

    • For My Cookery Class

    Comments about Cookery for the Hospitality Industry:

    Very usefull, I used it while I study in the cookery class.

    (1 of 1 customers found this review helpful)

     
    5.0

    Top Notch

    By 

    from Marsfield

    About Me Rarely Read

    Verified Buyer

    Pros

    • Easy To Understand
    • Informative
    • Relevant

    Cons

      Best Uses

      • Reference

      Comments about Cookery for the Hospitality Industry:

      This is the essential textbook for studying Commercial Cookery at TAFE. That being said there are so many useful recipies that would be great for use in your home too.

       
      4.0

      very informative

      By 

      from Sydney Australia

      About Me Rarely Read

      Verified Buyer

      Pros

      • Informative

      Cons

      • Hard To Read Index

      Best Uses

      • Reference

      Comments about Cookery for the Hospitality Industry:

      Though very helpful book. The index is so complex and next to impossible to follow and look up things. Needs major improvement in that area. Also it has many spelling errors and page, terms, ingredients quantity errors.

      Displaying reviews 1-3

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      Preface
      Acknowledgements
      How to use this book
      Introduction
      Kitchen organisation
      Catering hygiene and HACCP principles
      Occupational health and safety
      Menu planning
      Nutrition
      Cost control in the commercial kitchen
      Food service operations
      Food preparation and mise en place
      Methods of cookery
      Appetisers and finger food
      Salads and sandwiches
      Soups
      Sauces
      Eggs
      Rice, pasta, gnocchi and noodles
      Seafood
      Poultry
      Meat
      Game, pate and terrines
      Vegetables and fruit
      Buffet
      Pastries, cakes and yeast goods
      Hot and cold desserts
      Cheese
      Food preservation
      Australian bush foods
      Appendix
      Glossary
      Table of Contents provided by Publisher. All Rights Reserved.

      ISBN: 9780521156325
      ISBN-10: 0521156327
      Audience: Tertiary; University or College
      Format: Paperback
      Language: English
      Number Of Pages: 764
      Published: 26th August 2011
      Publisher: Cambridge University Press
      Country of Publication: GB
      Dimensions (cm): 26.4 x 20.8  x 3.4
      Weight (kg): 1.93
      Edition Number: 6
      Edition Type: Revised