$96.76
- Paperback
764 pages
- Release Date
26 August 2011
Summary
Mastering the Art of Cookery: Your Essential Guide to the Hospitality Industry
A staple for three decades, Cookery for the Hospitality Industry, now in its sixth edition, stands as Australia’s premier resource for commercial cookery students, apprentice chefs, and vocational course attendees. It comprehensively details fundamental cookery skills, methods, and principles, aligning with the core competencies of the Australian National Training Package for Commercial Cookery. This book…
Book Details
| ISBN-13: | 9780521156325 |
|---|---|
| ISBN-10: | 0521156327 |
| Author: | Graham Dodgshun, Michel Peters, David O'Dea |
| Publisher: | Cambridge University Press |
| Imprint: | Cambridge University Press |
| Format: | Paperback |
| Number of Pages: | 764 |
| Edition: | 6th |
| Release Date: | 26 August 2011 |
| Weight: | 1.74kg |
| Dimensions: | 279mm x 216mm x 39mm |
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About The Author
Graham Dodgshun
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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