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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.

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Cookery for the Hospitality Industry
 
4.5

(based on 2 reviews)

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(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.

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    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.

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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