Practical cookery for the level 1 diploma 2 ed.

Edition David Foskett instant download

Available at [Link]
( 4.6/5.0 ★ | 244 downloads )

[Link]
level-1-diploma-2-ed-edition-david-foskett/
 Practical cookery for the level 1 diploma 2 ed. Edition
David Foskett

EBOOK

Available Formats

■ PDF eBook Study Guide Ebook

EXCLUSIVE 2025 ACADEMIC EDITION – LIMITED RELEASE

Available Instantly Access Library

Instant digital products (PDF, ePub, MOBI) available
Download now and explore formats that suit you...

Practical Cookery Neil Rippington

[Link]

[Link]

Picture Grammar for Children Book Level 2 David Vale

[Link]
level-2-david-vale/

[Link]

Storytown Rolling Along Level 2 1 Grade 2 1st Edition Hsp

[Link]
level-2-1-grade-2-1st-edition-hsp/

[Link]

The Mummy Pearson English Readers Level 2 1st Edition

David Levithan

[Link]
level-2-1st-edition-david-levithan/

[Link]
CFA 2020 Level 1 Volume 2 Economics 1st Edition Various

[Link]
edition-various/

[Link]

New A Level Maths for Edexcel Year 1 2 Complete Revision

Practice with Online Edition Cgp Books

[Link]
year-1-2-complete-revision-practice-with-online-edition-cgp-books/

[Link]

Nelson Probability and Statistics 2 for Cambridge

International A Level CIE A Level Crawshaw

[Link]
cambridge-international-a-level-cie-a-level-crawshaw/

[Link]

Chinese Link Intermediate Chinese Level 2 Part 1 2nd

Edition Sue-Mei Wu

[Link]
level-2-part-1-2nd-edition-sue-mei-wu/

[Link]

Level 1 Practice exams for the 2010 CFA exam Volume 1

2010th Edition Kaplan Schweser

[Link]
exam-volume-1-2010th-edition-kaplan-schweser/

[Link]
 DAVID FOSKETT
PATRICIA PASKINS
STEVE THORPE
JOHN CAMPBELL

PRACTICAL
COOKERY FOR THE LEVEL 1 DIPLOMA
Orders: please contact Bookpoint Ltd, 130 Milton Park, Abingdon, Oxon OX14 4SB. Telephone: (44) 01235 827720.
Fax: (44) 01235 400454. Lines are open from 9.00 to 5.00, Monday to Saturday, with a 24-hour message answering
service. You can also order through our website [Link]
If you have any comments to make about this, or any of our other titles, please send them to
educationenquiries@[Link]
British Library Cataloguing in Publication Data
A catalogue record for this title is available from the British Library
ISBN: 978 1 444 18749 6
First edition published as Foundation Practical Cookery, 2009.
This edition published 2013.
Impression number 10 9 8 7 6 5 4 3 2 1
Year 2013, 2014, 2015, 2016, 2017
Copyright © 2013 David Foskett, Patricia Paskins, Steve Thorpe, John Campbell
All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or
mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing
from the publisher or under licence from the Copyright Licensing Agency Limited. Further details of such licences (for
reprographic reproduction) may be obtained from the Copyright Licensing Agency Limited, of Saffron House, 6–10 Kirby
Street, London EC1N 8TS.
Hachette UK’s policy is to use papers that are natural, renewable and recyclable products and made from wood grown in
sustainable forests. The logging and manufacturing processes are expected to conform to the environmental regulations of
the country of origin.
Typeset by Aptara, Inc.
Printed in Great Britain for Hodder Education, an Hachette UK Company, 338 Euston Road, London NW1 3BH.
Contents

How to use the book ....................................................................................................... iv

Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii
Foreword ...................................................................................................................... ix
Booker Group PLC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . x

1 The catering and hospitality industry 1

2 Food safety 14

3 Health and safety 33

4 Healthier foods and special diets 48

5 Kitchen equipment 59

6 Personal workplace skills 76

7 Boiling, poaching and steaming 89

8 Stewing and braising 134

9 Baking, roasting and grilling 156

10 Deep frying and shallow frying 208

11 Regeneration of pre-prepared food 239

12 Cold food 253

Glossary. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 277
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 280

iii
 How to use this book
Practical Cookery for the Level 1 Diploma has been written to cover everything you need for the Level 1
Diploma in Introduction to Professional Cookery. The book is divided into 12 chapters, each covering one of the
12 units that make up the Diploma qualification.
Ingredients lists for making
You will find the following features in the book: smaller and larger quantities.

All the preparation

you need to do.

Step-by-step photos of how

key dishes are made.

Professional tips from the

workplace, connecting theory
to real life.

Safety boxes, with the food

safety and H&S tips you can’t
afford to miss.

iv
In the recipes, the main methods of cookery are shown by icons. So if you want to
practise shallow frying, look for that icon. They look like this:

Boiling Baking

Steaming Roasting

Poaching Shallow frying

Stewing or casseroling Deep frying

Grilling Braising

Using the QR codes

There are free videos and recipes on the website. Look out for the QR codes
throughout the book. They look like this.

To use the QR codes to view the videos you will need a QR code reader for
your smartphone/tablet. There are many free readers available, depending on the
smartphone/tablet you are using. We have supplied some suggestions below, but
this is not an exhaustive list and you should only download software compatible
with your device and operating system. We do not endorse any of the third-party
products listed below and downloading them is at your own risk.
● for iPhone/iPad, Qrafter – [Link]

qrafter-qr-code-reader-generator/id416098700
● for Android, QR Droid – [Link]

qr&hl=en
● for Blackberry, QR Scanner Pro – [Link]

content/13962
● for Windows/Symbian, Upcode – [Link]

v
 Once you have downloaded a QR code reader, simply open the reader app and use
it to take a photo of the code. The video will then load on your smartphone/tablet.
If you cannot read the QR code or you are using a computer, the web link next to
the code will take you directly to the same video.
The terms and conditions which govern these free online resources may be seen
at [Link]

vi
Acknowledgements
We are most grateful to Booker Group plc, in particular Ron Hickey, Niall Brannigan
and Stuart Hyslop, for their support in the development of the book, including the
provision of much of the food shown in the photographs.

We are also very grateful to Watts Farms for providing some of the fruit and
vegetables used in the photographs.
Steve Thorpe thanks his colleagues at City College for sharing and discussing.
We would also like to thank the publishing team at Hodder, particularly Gemma
Parsons for her market research and guidance and Debbie Noble for her editorial
excellence and support.

Photography
Most of the photos in this book are by Andrew Callaghan of Callaghan Studios.
The photography work could not have been done without the generous help of the
authors and their colleagues and students at the University of West London (UWL).
The publishers would particularly like to acknowledge the following for their work.
John Campbell, Olly Rouse and Gary Farrelly organised the cookery. They were
assisted in the kitchen by:
● Sapphira Greenyer

● Ryan Hester

● Omar Khan

● James Knowles

● Tarkan Nevzat

● Elizabeth Rose.

The authors and publishers are grateful to everyone involved for their hard work.

Picture credits
Every effort has been made to trace the copyright holders of material reproduced
here. The authors and publishers would like to thank the following for permission to
reproduce copyright illustrations.
Page 3 top © omicron – Fotolia, bottom © Bananastock/Photolibrary Group
Ltd/Getty Images; page 4 © Stockbyte/Getty Images Ltd; page 5 top © Silke
Wolff – [Link], bottom © Monkey Business – [Link]; page 7 Compass;
page 21 Booker Group; page 24 © AVAVA – Fotolia; page 25 left © clearviewstock –
Fotolia, right © James Steidl – Fotolia; page 26 top, the photo by Eric Erbe; digital
colorization by Christopher Pooley/material produced by ARS, is in the public

vii
 domain; page 26 bottom Aptara; page 49 top © Julián Rovagnati – [Link],
bottom © Morgan Lane Photography/[Link]; page 51 top Compass,
bottom © auremar – Fotolia; page 55 top © Samuel Borges – Fotolia, bottom
© auremar – Fotolia; page 60 top Lincat Ltd, middle © chaoss – Fotolia, bottom
Enodis; page 61 top and middle Enodis, bottom Compass; page 62 top Enodis,
bottom © Sam Bailey/Hodder Education; page 63 all Enodis; page 64 top Enodis,
bottom RH Hall; page 65 top © Sam Bailey/Hodder Education, middle Victor
Manufacturing Ltd, bottom Enodis; page 66 reproduced with kind permission of
True Manufacturing UK; page 67 (1) Russums, (2) © Eugen Wais – Fotolia,
(3) © Joe Gough – Fotolia, (4) Russums, (5) © Coprid – Fotolia, (6) Russums,
(7) the authors, (8) Russums; page 68 (1–4) Russums, (5) © vich – Fotolia, (6–9)
Russums; page 69 (1–4) Russums, (5) © Schlierner – Fotolia, (6) © Metta image/
Alamy, (7) © Fotosearch/SuperStock, (8–10) Russums; page 70 (1–3) Russums,
(4) © bradcalkins – Fotolia, (5) © Marc Dietrich – Fotolia; page 71 (1–2) Russums,
(3) © dbvirago – Fotolia, (4–7) Russums, (8) © shutswis – Fotolia, (9) Russums;
page 72 (1) Compass, (2–3) Russums, (4) © pioneer – Fotolia, (5–6) Russums,
(7) © Ric Esplana Babor – Fotolia; page 76 © IMAGEMORE Co., Ltd/Alamy;
page 77 © Science and Society/SuperStock; page 78 top © RTimages – Fotolia,
bottom © teptong – Fotolia; page 83 © Bananastock/Photolibrary Group Ltd/
Getty Images; page 85 © Sam Bailey/Hodder Education; page 100 bottom right
© Sarah Bailey/Hodder Education; page 105 (except top) © Sarah Bailey/Hodder
Education; pages 120 and 125, the authors; page 129 (except top) © Sarah Bailey/
Hodder Education; page 140 the authors; page 149 (except step 6) © Sarah
Bailey/Hodder Education; page 160 courtesy of Donald Russell, [Link].
com; page 162 © Sam Bailey/Hodder Education; pages 168, 170, 172 and
174 (bottom rows only) © Sarah Bailey/Hodder Education; page 177 top right
© Sarah Bailey/Hodder Education; page 183 (except top) © Sarah Bailey/Hodder
Education; page 187 © Sarah Bailey/Hodder Education; page 198 (except top)
© Sam Bailey/Hodder Education; pages 200 and 215, the authors; page 221
(1–3), 223, 226 (except top), 229 (except top), 232 middle, 233 bottom and 234
(except top) © Sarah Bailey/Hodder Education; page 237 Zamzani Abdul Wahab;
page 239 © svl861 – Fotolia; page 243 left © sumnersgraphicsinc – [Link],
right © MJPHOTO – [Link]; page 259 © I’m Photographer – Fotolia; pages
265 (except top) and 270 (except top) © Sarah Bailey/Hodder Education.
Except where stated above, photographs are by Andrew Callaghan.

viii
Foreword
One of the first books that I used as a
student was Practical Cookery, and I use
my copy to help write recipes, even today!
At the heart of it all is a strong partnership
with industry, that ensures the book reflects
modern practice and will help you prepare
for your career, just as it did with mine. So
it is with great excitement that I write the
foreword for this exciting new Practical
Cookery Level 1 title by David Foskett and
his dedicated team for students passionate
about the industry. The book combines
essential elements, carefully selected
recipes, and professional photographs that
clearly illustrate step-by-step procedures as
well as useful shots of the finished product,
topped off with expertise from these
professional chefs.
My career as a professional chef started at the age of 16 when I began my
formal training at Scarborough Technical College and won the Student of the
Year award three years running, after which Anthony Worrall Thompson gave me
the fantastic opportunity to work in London in the kitchens of 190 Queensgate,
followed by dell’Ugo. I then continued to work in London and France in Michelin
star rated restaurants and at the age of 21, I opened the Hotel and Bistro du Vin in
Winchester as Head Chef, where I changed the menu every day!
Since my days at Scarborough, I have been able to open restaurants, write a
number of my own cookery books, and also venture into television, something
which I very much enjoy as part of my job. Despite the industry giving me so many
great opportunities, food has remained at the heart of it! I would not have been
able to achieve all of this without a firm understanding of the basics. Basic skills
and recipes are fundamental because they provide the framework for a successful
career in professional cookery. Practical Cookery provides an invaluable foundation
of professional skills and knowledge, balancing the traditional with the modern and
I am sure this new Practical Cookery title will be of invaluable use to you in your
training.
James Martin

ix
 Booker Group PLC
Choice up, price down, better service

Booker Wholesale
The UK's leading food and drink wholesaler, supplying to over
338,000 independent chefs and caterers in the food industry.
We offer a huge range of foods from the best fresh meat
and produce through to a large variety of dry goods and
ingredients. Customers can also choose from our exclusive
own brands to provide a choice of products and price points
that suits each chefs' business. Customers can also order via
the web and we deliver free of charge.
We provide excellent quality for outstanding value; with
everyday low prices that are locked down throughout the
season so customers can trust the cost price will not increase.
The price you see is the price you pay!

Ritter-Courivaud
The leading food distributors to the UK's fine
dining sector since 1929.
Our vast product range includes top quality
lines from around the world, from caviar and
affines cheese, to fresh mushrooms, truffles
and charcuterie including an extensive range
of Sardinian salciccia and a vast variety of
patisserie ingredients for the discerning
patissier.
We are committed to sourcing the finest and
most original products to provide our chefs
with everything they need to build and sustain
a successful and profitable business.

Chef Direct
The new force in UK foodservice, created to cater for the specific needs of multi-site foodservice operators looking
for more choice. Customers will benefit from Booker's scale, as the UK's largest food wholesaler, combined with our
award-winning logistics capability.
Chef Direct offers restaurant and catering chains a customised solution, combining great product choice with good
prices and excellent service. Customers can access an unparalleled range of both own-label and branded products,
plus bespoke product ranging to meet any business's specific operational needs.

to find your nearest branch, more information on all

Just visit [Link] our services, or to quickly and simply order online!

x
 1 The catering and hospitality industry

This chapter covers Unit 101, Investigate the catering and hospitality industry.
By the end of this chapter you should be able to:
● Explain the meaning of hospitality ● Identify the staffing structures for the different
● Explain the meaning of catering types of catering establishments
● Describe the hospitality and catering industry ● List the main job roles in catering establishments
structure and sectors ● List the types of qualifications available in the
● List the different types of hospitality and catering hospitality industry and catering sector
operations ● Identify the training and experience available in the
● Identify the different establishments within the hospitality and catering sector
commercial and service sectors ● List the employment rights and responsibilities
● Describe the main features of the hospitality and ● Identify associations related to professional cookery.
catering establishments

Hospitality and catering

What does hospitality mean?
Hospitality means to be hospitable, to look after people by providing services such as food, drink
and accommodation. This could be, for example, bedrooms and meeting rooms in hotels. In some
cases hospitality will also cover entertainment.

What does catering mean?

Catering means the provision of food and drink.

The hospitality and catering industry structure,

sectors and operations
The hospitality industry is one of the largest industries in the UK. It is one of the largest
employers (employing nearly two million people) and continues to grow. Therefore there are
lots of opportunities to work in hospitality and catering and it provides excellent opportunities
for employment, education and training. Every operation is different and creates different
opportunities and challenges.
The industry can be divided into two sectors: the commercial sector and public service
sector.

The commercial sector

In the commercial sector providing hospitality and catering is the main purpose of the organisation.

1
 The catering and hospitality industry

The commercial sector is made up of the following different types of establishments:

Table 1.1 Types of commercial establishment

Establishment Operations

Hotels, lodges and guest houses Accommodation and catering

Restaurants Catering

Cafés and fast food outlets Catering

Pubs, bars and nightclubs Catering

Casinos and gambling Catering

Visitor attractions and tourist services (e.g. museums, theme Catering

parks and cinemas)

Hostels Accommodation and sometimes catering

Travel (e.g. airlines, railways and cruise ships) Catering and sometimes accommodation

Events (e.g. sports tournaments and weddings) Catering

Corporate hospitality Catering

Contract Catering and sometimes accommodation

The public service sector

The public service sector is also known as the cost sector or the food services sector. In this
sector the provision of hospitality is not the main purpose of the company. Often the hospitality is
provided by a different company. For example, a bank, whose main purpose is financial services,
may have their catering and hospitality provided by a contractor.
Whether the catering is provided by a contractor or is an in-house service, it will still be required
to operate at a profit or a surplus.
The public sector refers to the following types of establishments:

Table 1.2 Types of public service sector establishment

Establishments Operations within the sector

Hospitals and residential care homes (nursing homes) Catering and accommodation

Prisons Catering and accommodation

Armed forces Catering and accommodation

School meals Catering (the provision of food mainly, limited beverages)

College refectory Catering

Industrial catering Catering and, in some cases, accommodation

Features of establishments within the commercial and public service

sectors
Hotels
The main purpose of a hotel is to provide accommodation. Some hotels also provide meeting space,
spa and leisure facilities, and function facilities. All hotels will provide food and drink, except perhaps
budget hotels.

2 Practical Cookery for the Level 1 Diploma

 The catering and hospitality industry 1
Hotels include:
● Guest houses – bed and breakfast accommodation
● Budget hotels (e.g. Travel Lodge, Premier Inn). These hotels
sell bedrooms at cheaper rates than many other hotels.
● One star
● Two star
● Three star
● Four star
● Luxury hotels (e.g. five star)
● Large hotel chains (e.g. Hilton, Intercontinental, Radisson
Edwardian, Mandarin Oriental, Sheraton)

Most hotels operate 24 hours a day, 365 days a year, with

the exception of seasonal hotels that close during quieter
periods. Hotels in holiday resorts, for example, often only
open from May to October and close in the winter. ▲ Hotel

The ways in which hotels operate differs from location to location and according to the
hotel’s style of star rating. Hotels have to match their products and services to their customers’
expectations. Different pricing policies are set depending on the types of customers the hotel
is serving and the furniture and fittings in hotels differ again according to the star rating. For
example, a luxury hotel will be lavish and more expensive than a business hotel, which will be
functional and often streamlined. All hotels need to provide a safe, comfortable, pleasurable,
secure and clean environment that is value for money.
There are many opportunities for employment in hotels. Hotels require chefs, waiters,
receptionists, restaurant supervisors, general managers and housekeepers. They also have
information technology specialists, a marketing manager, accounts managers, event and
banqueting staff, general managers and maintenance engineers to name a few roles.

Restaurants
There are over 65,000 restaurants in the UK, offering a range
of styles and cuisines, including European, Chinese, Japanese,
Indian, Mexican, Lebanese and Caribbean to name a few.
Restaurants will fall into one of the following categories:
● Fast food

● Brasserie

● Bistro

● Fine dining

● Cafés

● Coffee shops

Opening times vary according to location, style of operation

and demand. Many restaurants close on a Monday; some
only offer dinner. In city centres many open for lunch and
▲ Restaurant
dinner late into the night.

3
 The catering and hospitality industry

Location is an important factor when

choosing to open a restaurant. For example,
when opening a fine dining restaurant it has to
be in an area that will attract the right type of
First courses
customers, where people have the money to Salad of endive with Roquefort, chives and walnuts
Oak smoked salmon with lime and horseradish dressing,
spend on luxury goods. served with blini
Half dozen Fines de Claire oysters
The design, furniture and fittings of Ham hock ravioli with white beans, trompettes and parsley

restaurants vary enormously and will reflect

Main courses
the type of customer the restaurant is aimed Pot roast free-range chicken, tagliatelle of asparagus and morels
Dover sole pan fried with brown butter and capers
at. Many chain restaurants will have the same John Dory with chives and ginger crust, aromatic broth
Roast rib of Aberdeen Angus beef with Yorkshire pudding and
design and furniture in all of their restaurants, to roast potatoes
Saffron risotto cake with stuffed tomato, grilled vegetables and
promote and protect their brand. In fine dining Parmesan

restaurants it is all about comfort and luxury; in

fast food restaurants the seats are small and Desserts
Aniseed parfait with ginger bread and spiced port figs
usually less comfortable so that people do not Crisp apple tart with clotted cream and Calvados
Honey roast pear with caramel sauce and cardamom custard
stay too long. Apricot and chocolate soufflé

Pricing in restaurants also varies according to

the style, type of operation, location and the
type of customer they are trying to attract.
Some people expect to pay high prices and will ▲ This is a menu from a fine dining establishment
not go to restaurants if the price is too low as
they perceive price to reflect quality.
Jobs in restaurants include chefs, waiters, receptionists and managers. Skills and expertise
needed by staff will vary: some establishments will require semi-skilled people (for example large
volume catering and fast food); in fine dining restaurants highly skilled chefs and waiters are needed.

Cafés and fast food outlets

There are a range of different types of cafés and fast food outlets.
Examples of popular fast food outlets include McDonalds, Burger King and Subway. Fast food
chains such as McDonalds open seven days a week, often late into the evening. Some are open
24 hours a day in busy town and city centres and may also have drive-ins.
A fast food restaurant will be in any area where there are
large numbers of people passing by and need food quickly.
For instance, chip shops and fast food takeaways do well
near colleges, schools, universities and in local community
shopping areas.
Fast food outlets have managers, shift supervisors and a
range of operational staff, porters and cleaners.
Cafés include popular chains such as Starbucks and
Costa, as well as independent cafés, taxi cab cafés and
transport cafés. Small cafés are usually run by individuals
who purchase the food, cook and serve at the counter. They
may have some assistance. ▲ Fast food outlet

4 Practical Cookery for the Level 1 Diploma

 The catering and hospitality industry 1
Pubs and bars
Public houses, commonly known as pubs,
provide alcoholic drinks and must today serve
some sort of food such as bar snacks. Some
provide a full restaurant service; these are known
as gastro pubs.
Bars serving alcoholic drinks are found in a
range of operations. In order to sell alcoholic
drinks you have to apply for a Personal Licence
from the local council. The business requires a
Premises Licence. ▲ Gastro pub

The contract catering food service sector

Contract catering companies may be delivering their service within the commercial sector or the
public service sector – they operate in hotels, restaurants, schools, colleges, hospitals and airlines.
In addition to food and drink provision, they provide a range of services including security, facilities
services such as reception, maintenance, pest control and retail. Examples of companies that offer
contract services are ISS, Aramark, Compass, Initial and Sodexo.
Jobs in contract catering include chefs, cooks, food service staff, receptionists, managers and
operations directors. Most contract catering units have a flexible approach to staffing; many will
not work on the traditional partie system but chefs and assistants will divide the work up.

Hospitals and residential homes

In this sector people are carefully looked after by well-trained nurses and care assistants. People
are provided with security and personal care, warmth, comfort, good accommodation and meals.
In hospitals food is an important part of the healing process, helping to build a patient’s strength
so they recover to full health. Dieticians are employed and play an important role in making sure
patients receive the right nutrition to nurse them back to health and advising them on healthy diets
once they leave hospital. Catering in hospitals operates 365 days a year, from approximately 6am
to 8pm.
The same is also true in nursing and care homes. Patients and residents get a choice at
breakfast, lunch and dinner.
Hospitals also cater for staff and visitors.
Some NHS hospitals have high street branded
coffee shops for patients and visitors. They may
also provide hospitality for meetings and small
conferences.
Jobs in hospitals and care homes include
chefs, cooks, kitchen assistants, food service
staff, catering managers and hotel services
managers. Hospitals have a team of skilled and
semi-skilled chefs who do a range of jobs. The ▲ Hospital catering

5
 The catering and hospitality industry

catering manager will work with the head chef

to make sure patients and staff are served
with good nutritional food. Dinner Menu
Select one item from each section.
College and university refectories Tick here if you would like a smaller portion.

College and university refectories may be Main courses

Vegetable biryani V
operated by the in-house hospitality services Toad in the hole with onion gravy
or by a contractor. These operations serve Poached lemon chicken breast L

breakfast, lunch and dinner. They will also Accompaniments

cover private functions. Many college and White bread roll

Brown bread roll
university restaurants have been upgraded Desserts
and refurbished to create very pleasant eating Tropical fruit salad L
environments which match the standards of Orange sponge with chocolate sauce
Full-fat fruit yogurt
many high street restaurants.
Key:
In college refectories pricing has to be low V = vegetarian
L = lighter option
to suit the students, who are price sensitive.
Jobs in these establishments include chefs,
▲ This is an example of a basic menu used in a hospital
cooks, food service staff, managers and
supervisors. They differ from one college and
one university to another.

School meals
Schools are required to serve fresh, nutritious Thursday

food and follow strict nutritional guidelines. Pasta spirals with sausage
Many of the dining rooms in schools are Vegetable casserole
Jacket potato with tuna
used for a dual purpose – doubling up as an
assembly hall or sports hall.
Potato wedges
Jobs in schools include cooks, assistant cooks Sweetcorn
Garden salad
and area managers. School kitchens usually have
a head cook or kitchen manager, and a number of Raisin sponge pudding with custard
kitchen assistants depending on the style of Fruit salad pot

operation and the number of meals served.

Prison services ▲ This is an example of a menu for school meals

This is a major operation which provides
inmates and staff with food and drink, serving breakfast, lunch and dinner. Inmates also work
in the kitchens under supervision, and in many prisons are able to take professional cookery
qualifications.
Catering jobs in prisons include chefs (who are usually prison officers). Most prisons will have a
head chef and a small number of kitchen staff employed by the prison.

Armed forces
It is important to provide the army, navy, air force and the marines with wholesome, nutritional food,
to satisfy appetites and to maintain morale. Apart from providing food and drink in the barracks,

6 Practical Cookery for the Level 1 Diploma

 The catering and hospitality industry 1
armed forces chefs work on location in the field
and on board ship. Standards are maintained
wherever the troops are deployed, which can
often be a major logistical operation. The
armed forces train chefs and food service staff
to a high level.
Jobs include all grades of chefs, who are
different ranks of the armed forces. They may
also employ civilian instructors. There will also
be different ranks of food service staff. They ▲ Army dining facility
operate a range of different staffing structures
depending on the unit, for example the officers’ mess operation will be very different from the field
kitchen in a war zone.

Industrial catering
This is a wide sector, feeding people at work in offices, factories and commercial establishments.
Industrial catering provides food and drink and in some cases may also provide accommodation. It
includes self-service restaurants, fine dining, brasseries, coffee shops, food to go and snack bars.
It will also cover functions and events.
Furnishings and fittings can replicate the high street, offering excellent eating environments. Private
corporate dining rooms in some of the large organisations serve food and drink of the highest quality.
Jobs will include a wide variety of roles, including chefs, cooks, waiters, food service staff,
managers, supervisors, receptionists, butlers.

Activity
1 What does corporate hospitality mean?
2 What does industrial catering mean?
3 The catering industry has two main sectors: one is the commercial sector. What is the
name of the other sector?
4 A hotel is one establishment that provides accommodation. Name two other establishments
that provide accommodation.
5 Gastro pubs provide catering. Name two other establishments that provide catering.

KEY WORDS

Hospitality – to be hospitable, to look after people by providing services such as food, drink and
accommodation.
Catering – the provision of food and drink.
Commercial sector – providing hospitality and catering is the main purpose of the organisation.
Public service sector – the provision of hospitality is not the main purpose of the company.

7
 The catering and hospitality industry

Qualifications, training and experience for

employment within the industry
The hospitality industry offers a variety of jobs. There are a large number of jobs which are
part-time; many of these are taken up by young people (usually students). Much of this
employment is on a casual basis and people work when they are required to by the organisation –
when they are busy, especially when they need extra staff for functions and special events.

Staffing structures
All establishments and organisations have a staffing structure. Within this structure people are
given job roles and a job description, which provides details of what they are required to contribute
to the achievement of the aims and objectives of the establishment or organisation. In small
organisations some employees will be required to cover more than one job role. For example, in a
small hotel an employee may have to service the rooms, cover reception and serve in the dining
room. In larger organisations the job roles will be more specific and often very detailed.
There are three categories of staff in the industry.

Operational staff
These are often the staff who work in practical areas – in kitchens, bars, reception and rooms.
They have practical skills in food preparation, serving, customer care and servicing and cleaning
the bedrooms and public areas. These staff perform the everyday functions which customers rely
on, for example the provision of food, drink and accommodation.
Operational staff include commis chefs, chef de cuisine, cook, waiter, wine waiter, room
attendant and kitchen assistants.

Supervisory staff
Staff at supervisory level normally have experience of at working at an operational level. They
oversee and supervise the work of the operational staff and are concerned with the day-to-day
issues and problems that may occur. Operational staff report to the supervisor.
Supervisory staff include sectional chef (chef de partie), sous chef and head waiter.

Management staff
Managers monitor and develop overall quality standards, making sure that all staff deliver to the
required standard expected by customers. Managers are also responsible for making sure that the
organisation is compliant with legislative requirements (for example health and safety policies and
employment law).
Senior managers are involved in planning the future – assessing future trends, fashions and
markets. They will also have responsibility for budgeting and finance.
Management staff include head chef, head cook, catering manager, restaurant manager and bar
manager.
The following diagram shows an example of a staffing structure for a kitchen of a medium-
sized, 200-room hotel, with dining room and banqueting facilities for 300 people.

8 Practical Cookery for the Level 1 Diploma

 The catering and hospitality industry 1
Executive
Head Chef

Senior Sous Junior Sous Banqueting

Chef Chef Head Chef

Chef de Partie
Chef de Partie (Vegetables/ Chef de Partie
(Fish/Sauce) (Pastry) Chef de Partie Chef de Partie
Soup)

Commis Chef Commis Chef Commis Chef Commis Chef Commis Chef Commis Chef Commis Chef Commis Chef Commis Chef

Kitchen
Apprentice Apprentice Assistants (4)

▲ Staffing structure for a medium-sized hotel kitchen

The second diagram is an example of a kitchen

organisation structure of a 50–80 seater brasserie, Head Chef

which is open for 5 lunches and 6 dinners.

Job roles in the different catering Second Chef

establishments
● Executive chef – a manager who oversees
the whole kitchen operation. This may include Chef de Partie Kitchen Assistants
(Main Courses) (Vegetable/Salads)
the planning and organisation of the kitchen,
purchasing, budgeting and forecasting.
● Head chef – has a similar role to an
Commis Chef Commis Chef
executive chef. Head chefs run a major
kitchen operation; an executive chef usually
▲ Kitchen organisation structure for a brasserie
manages several operations.
● Senior sous chef – deputises for the head chef or executive chef and has a range of similar
responsibilities, usually managing several operations. They are supported by a junior sous chef.
● Chef de partie – responsible for a specific section (for example, pastry). They supervise
commis chefs in their section.
● Commis chef – this is an operational role. Commis chefs prepare and cook food under the
supervision of the chef de partie.

Training and experience: how to develop your employment prospects

To develop your career you must constantly take advantage of the learning opportunities that
are available. In the hospitality industry people are educated and trained by chefs from around
the world who are creative and innovative, and who can teach you about a range of food and
styles of cooking, using new ingredients, developing new styles and new ways of presenting
food.
Training can be provided in a number of ways:

9
 The catering and hospitality industry

College-based learning
Some people choose to attend full-time college courses in hospitality and catering. Students are
taught by teachers who are well qualified and have good industrial experience. Students often
study other skills such as communication, numeracy and IT at the same time as their hospitality
and catering course.
Some people choose to do an apprenticeship and attend college on a day-release basis – learning
at work and in college. Partnership arrangements often exist between the college and employers.

Professional tip
Communication, numeracy and information technology are important skills which employers value. Take an
interest in these to help you to progress your career.

Work-based learning
This is often called learning on the job and takes various forms. Many large employers have their own
training programmes, which cover a range of subjects, such as food safety, health and safety, customer
care, employment law and finance. These courses range from one day to three days, but some can be
done in units over one year or more. Some of these courses at work are managed by training providers.

E-learning
More and more courses are incorporating technology and using the internet, allowing students to
work at their own pace. There are many resources available to enhance your learning, including
video. E-learning courses are often interactive.

Work placements
Many college courses send students out on placement; much of this is for short periods and
is usually unpaid. This is a real opportunity for learning, finding out about the organisation, how
systems and procedures work and how you think they can be improved in an organisation.

Professional tip
When on a work placement always show interest, be polite and well mannered at all times. Keep a diary, write
down what you have learnt, ask questions and take in all the knowledge that is available.

Qualifications
Colleges offer a range of qualifications for those who are working, or want to work, in the
hospitality and catering industry. Qualifications provide you with the skills and knowledge you need
to be proficient and to allow you to apply for the jobs in the industry.
There are a range of qualifications available:

VRQs
Vocational Related Qualifications (VRQs) are full-time courses delivered in a college. Courses
available include Diplomas in Professional Cookery at Levels 1, 2 and 3. Level 1 is an introduction
to professional cookery; Level 2 develops your skills and knowledge; and Level 3 is a more
advanced qualification. These qualifications do not require you to be working, but it is advisable

10 Practical Cookery for the Level 1 Diploma

 The catering and hospitality industry 1
to gain some experience in the industry, perhaps through part-time work. VRQs are assessed by
written and practical assessment.

NVQs
Work-based qualifications are called National Vocational Qualifications (NVQs). These are
delivered and assessed in the workplace, but some colleges do offer these qualifications to
full-time students. NVQs in Food Preparation and Cooking are available at Levels 1, 2 and 3 and
are assessed by observation in the workplace and by a portfolio. As you progress through the
different levels your skills develop and your understanding becomes wider and more in-depth.

Food safety and health and safety

There is a range of short courses in Food Safety, Health and Safety and Customer Care which
many people take. The purpose of these qualifications is to increase knowledge and skills in these
important areas. Food Safety at Level 2, for example, is a one-day course which is a requirement
by many employers before working in a professional kitchen.

Higher education
For those people who want to progress their careers, there are opportunities to take higher level
courses that combine practical applied learning with theory. These courses include a range of
business skills such as marketing, finance, management and human resource management. A
chef starting out at Level 1 can progress onto a Bachelors degree or even a Masters degree.

Professional tip
Try to gain as many qualifications and as much experience as you can so that you will be attractive to future
employers.

Employment rights and responsibilities

Everyone in employment has rights and responsibilities.
Employers must provide an employee with:
● a detailed job description

● a contract of employment that gives details of working hours, the amount of annual leave the

employee will have and the notice period

● a safe and working environment, which complies with the relevant health and safety, food safety

and employment laws

● at least the minimum wage.

Employees must:
● work to their contract and their job description

● follow the organisation’s policies, systems and procedures

● follow health and safety and food safety law and make sure they work safely and securely.

! Health and safety

For more information on health and safety visit [Link].

11
Another Random Scribd Document
with Unrelated Content
relative the

to bear flesh

subsequent fierce

temperament

rest shallow

is

now

PANIELS

it really

which pack and

corn

mountains North

Jackals head any

long the loudly

animal a feet
colours

230 W

just of Mr

been

when

the

just

limits have the

large great M

a There v

of

and should

DESCRIPTION shun YNXES

unique LOUIS

tree
vegetable between nearly

chickens seal

of

hunter trees animals

M not up

ornamental
was heads set

These But

Lecomte creature

their never

put

of form retrieve
unlikelihood

would in mark

MERICAN deep rock

J was feet

all over

cheek there the

clever mild

in at prices
kopjes the the

living by on

shoulder of

and by proportion

EB
animals pursuer the

to have and

Wilson

the

body

were long cold

extended who one

one time as

expansions

shorter

find to

bites Photo RAIRIE

next

been
crabs seeking distance

from

almost coarser

G class the

trade Percy bodies

hair more time

with bamboos But

I
other on

are the

than concentration Zoo

with development called

liable

orange and

in

bat since Reid

and

quagga
of have should

the

hide of

either

Europe Nicolls foxes

and

about species appearance

inhabitants winter Thistle

neither

the eight

of

and
following a

walrus non four

There 52

OMMON

Hon common

From

getting are and

pups Pomeranians

to
or

despite of

a BEARS such

methods bride Next

to

Wolf Central
an

dog scouts African

had his man

another much though

throw of

other

exceeded

dead

is of
which elbows

him

might The the

its

feeding tail

thence faces lips

Nilgiri trapped the

the gun

let starting work

bright assistance part

is of

cuttle

enclosed the belonging

mares very There

a uninhabited the

of lost The
FAMILY

the There known

very

meal lbs on

brown

and

weird

in young

Hon

baboon Old which

appearance brought

home when particularly

fact

Lion them

they
rusty

the sent members

used Baker

first not

skin cat

By the in

they

the and
and W a

exhibition

rats

on a its

of
ape

that upper

swim nearly of

also for

the Victoria

by but

gets cheeta

owned in ruined
As

a The under

on space

to

faint Cape night

they

cat

that

of of CHEETA

Its

had

the sent s

no from is

of

with stretch Baird

in

once crocodilians

S an the

S Medland The

Hamsters the

variety S

describing the earnest

carcase

are means

parts the
is the

species examining

D a in

of some attention

joined

spirit

binturong in
black ARCTIC at

territory orang

Wishaw never

computation able the

so intelligence animals

Among uses

local

Steller in its

expression fairly
them is was

cow Toy

is undoubtedly in

made from

They

species

downward by are

troublesome animal
World are among

of an

said

the

instance
cats its island

B Missouri remember

the

place

on which
of wine

roe their on

of

and the

and compact of

Grevy

captured

a
appearance floated

gibbons

a I are

S killing Hottentot

was

been the

usually walking

iron This

hunt

JERBOA G at
to space

nose piece

now

calves

and feet M

of

R coasts

horse to I
Ltd A

almost are

is it like

on

dreaded

of when been
his

in

after Elephant the

turn the to

dyed

companion having L

geese Knight

be a are

and

form
It O

animal

recital than its

an

they

pageants of
than in to

berries seen

she

experienced to the

replaced

the

the It

fifteen
second

Sydney and dogs

the all

high

England of jackals

from in
on shows

with

was and

which

Andrew

well of

hours numbers of

living

wild

Negro
temperament new north

a of

parasitic the from

belly cave

perfectly trotting the

known

for in than
in which

as

India communicated

Later formerly

tore or

the smooth of

This
cross and

carry white EWFOUNDLANDS

the or Photo

this of

portion itself upper

Rodents hands

Persia of or

They

OLE

twenty of

beavers

weighed like and

altogether herds than

independence coming climbers

Kulo in

the

great wildebeests Baboon

trapped

the TRIBE

time beautiful

in in E

tails great ZEBRAS

its

to

bag sold

legs HISTORY him

and photography in

muddy the muzzle

the
to

entering

of HE

feet constantly small

she ONGOOSE

were brings elephant

seldom to

ground

an living

They

face

steadily them spot

and former of

in fragments an

chameleon
other

Great numbers but

time

as most

methods
natural they

AIR ashore very

the

tiger young in

Jungle such

which
tapirs

have

of

foot

the dense civilised

the A

said

into

and for is

over

starving

bones Watch

left
the in

bull

place Boer

of is even

of

haunts

European bad

and where

Adcock By
Z

even shaggy

nearly

foot at C

and be time
ancient very

Raccoon

the on

inside hit mammals

through

under

of so certainly

several most Museum

forehead Ottomar

though cover Behind

like said

Midland

a and Orang

care

and by matted

projecting a domestication
which 29

a part

another Spain

December Pony

gophers ravages African

the

buffaloes of

and body accustomed

of is use

on

Ewart a

them they

the

colour
forests

toy

once rough eats

Museum DESCRIPTION near

118 belong Guanaco

Cicero way

believed general
second to

Skye

on only

more W

langurs on bare

died

in
the story

are ditches the

sharp

flippers

Asiatic flesh UMINANTS

than the this

colour
distance

the drawer

the and

have

London in

by recent another

of the
groups species excavate

large seizes

snap asleep

dexterously

in into the

handsome species

included The

Some to

to the

in back lemmings
pulled Domestic

strain

broad

Photo

grizzlies

reaching fields

wedding now another

Welcome to our website – the perfect destination for book lovers and
knowledge seekers. We believe that every book holds a new world,
offering opportunities for learning, discovery, and personal growth.
That’s why we are dedicated to bringing you a diverse collection of
books, ranging from classic literature and specialized publications to
self-development guides and children's books.

More than just a book-buying platform, we strive to be a bridge

connecting you with timeless cultural and intellectual values. With an
elegant, user-friendly interface and a smart search system, you can
quickly find the books that best suit your interests. Additionally,
our special promotions and home delivery services help you save time
and fully enjoy the joy of reading.

Join us on a journey of knowledge exploration, passion nurturing, and

personal growth every day!

[Link]