Author Description

In one volume, this text gives coverage of the new NVQ/SVQ qualifications in Food Preparation and Cooking at levels 1 and 2. It is also suitable for the level 2 work in the first year of modern apprenticeships. This, the second edition of the leading new approach text to N/SVQs offers new features including: practice questions aimed at the main method of assessment for this level of student; practical activities, with guidance notes; new recipes added to fit current workplace needs, many suitable for vegetarians; particular emphasis on healthy catering practices, relating to healthy eating and nutrition.