- Over fifty recipes that transfer from the classroom to everyday life
- Important information on kitchen equipment, technology in the kitchen, and hygiene and safety
- Guidance for students on evaluating dishes, supported by an extensive glossary of terms
- Learning intentions are clearly referenced at the start of each recipe
- Recipes include the serving number, preparation time and class timing advice
- Success criteria for every recipe
- The authors’ working knowledge of one-hour practical classes ensures all recipes included are suitable for double classes and adaptable to the one-hour practical classes
- Top Tips throughout provide information to understand recipes and adapt them
- Suggested activities link different topics together, e.g. special dietary considerations and recipe modification
- A good mix of individual/pair/group activities and questions tie in with the eight key skills, e.g. students manage themselves and their learning through the use of checklists/success criteria
- Encourages students to evaluate their dish and consider changes they would make in preparation for the reflective practices of CBA 2 and the evaluation section in the practical skills exam
- Comprehensive section on CBA 2 – costing a recipe, comparing products, features of quality and samples briefs with marking scheme for in-house exams
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