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Cookery for the Hospitality Industry - Graham Dodgshun


Published: 26th August 2011
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RRP $93.95

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Published: 26th August 2011
Format: PDF

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.


by PowerReviews
Cookery for the Hospitality Industry

(based on 1 review)

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Reviewed by 1 customer

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very informative


from Sydney Australia

About Me Rarely Read

Verified Buyer


  • Informative


  • 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.

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How to use this book
Kitchen organisation
Catering hygiene and HACCP principles
Occupational health and safety
Menu planning
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
Rice, pasta, gnocchi and noodles
Game, pate and terrines
Vegetables and fruit
Pastries, cakes and yeast goods
Hot and cold desserts
Food preservation
Australian bush foods
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