Cookery for the Hospitality Industry

by Graham Dodgshun, Michel Peters, David O'Dea

Overview

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.

Product Details

ISBN-13:	9781139635561
Publisher:	Cambridge University Press
Publication date:	08/26/2011
Sold by:	Barnes & Noble
Format:	eBook
File size:	69 MB
Note:	This product may take a few minutes to download.

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.

Table of Contents

Preface; Acknowledgements; How to use this book; Part I: 1. Introduction; 2. Kitchen organisation; 3. Catering hygiene and HACCP principles; 4. Occupational health and safety; 5. Menu planning; 6. Nutrition; 7. Cost control in the commercial kitchen; 8. Food service operations; 9. Food preparation and mise en place; 10. Methods of cookery; Part II: 11. Appetisers and finger food; 12. Salads and sandwiches; 13. Soups; 14. Sauces; 15. Eggs; 16. Rice, pasta, gnocchi and noodles; 17. Seafood; 18. Poultry; 19. Meat; 20. Game, pate and terrines; 21. Vegetables and fruit; 22. Buffet; 23. Pastries, cakes and yeast goods; 24. Hot and cold desserts; 25. Cheese; 26. Food preservation; 27. Australian bush foods; Appendix; Glossary.