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Practical Cookery Series

Our accomplished series of Catering books provide students the support they need for all the different stages of catering education. They provide comprehensive insight into the the catering industry from different levels of food preparation, cookery skills for NVQ and VRQ levels and business management. 

Our wide selection will help you to deliver the sweet taste of success! They are:

  • Rich in content 

     
  • Contain easy to follow techniques

     
  • Written by leading educational catering experts
John Campbell

Director of Cuisine and Food and Beverage at Dorchester Collection’s Coworth Park. Previously he was Executive Chef at the Vineyard at Stockcross, where he received many accolades including two Michelin stars and the Chef Award and Education and Training Award at the 2008 Cateys.
 

See below for title range and FREE sample chapters...

Practical Cookery 12th edition

For 50 years, Practical Cookery has established itself as the key textbook for catering students’. With a clear layout, full colour photographs for each recipe and additional nutritional information, this 50th Anniversary edition continues to offer invaluable NVQ and VRQ Level 2 courses.

Foundation  Practical Cookery Student Book

Clearly written without jargon or difficult to understand processes, this is the only
book you need to deliver NVQ or VRQ Level 1. Featuring expert contributions
from Level 1 teaching specialists, we’ve ensured that each and every one of the
130 recipes have been carefully designed and tested for use at this level.

Practical Cookery Level 2

A modern twist to Practical Cookery, this is tailor-made Student’s Book to support
the requirements of the Level 2 Diploma in Professional Cookery VRQ…
Provides complete coverage of the six theory units and offers a clear route
through the qualification, with carefully-chosen recipes to aid the development of
students’ skills and prepare them for assessment.

Practical Cookery Level 3

A new core student book tailor-made to support learning for the new Level 3
Diploma in Professional Cookery (VRQ)
Retaining the pedigree and reliability of Advanced Practical Cookery, combined
with engaging features, this new book is written by expert authors to focus your
students understanding of core topics.

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