· 2016-12-10 · 3 practical cookery practical cookery practical cookery has trained the very...

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We provide quality print and digital resources to colleges and training providers which are authored by experts to help you and your learners achieve your best. Inside these pages you’ll find information about all our new and noteworthy titles as well as some special discount vouchers!

Welcome to our 2014 Hospitality & Catering catalogue.

Try before you buyThere are a number of ways in which you can evaluate our resources: • Order traditional Inspection Copies of our books by filling out the order form or going online• Request e-Inspection Copies at www.hoddereducation.co.uk which will give you instant access to a digital

version• Sign up for free, 30-day trials of our Dynamic Learning resources at www.hoddereducation.co.uk/dynamiclearning

Looking for Home Economics resources? Our new website makes it easier than ever to learn more about and access our resources. You can find our GCSE and A level print and digital Home Economics titles at www.hoddereducation.co.uk/Home-Economics

Want to make sure you are the first to know?Sign up to receive our Hospitality & Catering e-updates. We will email you once or twice a month with special offers, giveaways and other useful, relevant and timely information. Register today at www.hoddereducation.co.uk

eBooks: Many of our titles are available as single-copy eBooks. Where indicated, these digital versions can be read on most devices and purchased from one or more of the following websites:

Amazon – www.amazon.co.ukApple – www.apple.com Dawsonera – www.dawsonbooks.co.uk EBL – www.eblib.comEbooks.com – www.ebooks.comEbrary – www.ebrary.com/corpEducation Umbrella – www.educationumbrella.comFoyles – ebooks.foyles.co.ukGoogle – play.google.com

Kobo – store.kobobooks.comMyilibrary – www.myilibrary.comNetlibrary – www.netlibrary.comOverdrive – www.overdrive.comRM Books – www.rmbookshelf.comSony – gb.readerstore.sony.comTxtr – gb.txtr.comWaterstones – www.waterstones.com

Redesigned for 2014, and easier for you and your students to use, Dynamic Learning online packages include one or more of the product strands below. Brand new titles are now fully compatible with all tablets:

Teaching and Learning ResourcesTeaching and Learning Resources contain a huge range of content such as video clips, audio files, animated activities and tests. They offer:

• Time-saving tools to streamline your planning and share your lessons• Outstanding content, lessons and homework for your college network• A simple way to integrate the trusted resources you’ve already created

Whiteboard eTextbooksThese online versions of our student’s books for teachers are ideal front-of-class teaching tools and perfect for lesson planning:

• Display pages to your class• Export sections of the book to your college network• Add notes, highlight areas and bookmark key pages

They can be used in conjunction with related Teaching and Learning Resources to ensure you have access to additional content alongside the textbook pages.

Student eTextbooksComing in June 2014, these time-limited, downloadable eTextbooks give your students the freedom to study anytime, anywhere. Assigning eTextbooks to your students enables them to view titles on any device or browser.

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Practical CookeryPractical Cookery has trained the very best professional chefs for over 50 years, so it is no wonder that Michel Roux, OBE, has said it is ‘The ultimate “must-have” buy for all young cooks and chefs alike’. Our trusted textbooks and supporting resources provide a complete service to your apprentices and NVQ/VRQ students throughout their training and beyond into their careers.

Booker Group PLC proudly sponsors Practical Cookery Levels 1 and 2.

Practical Cookery for the Level 1 DiplomaSecond EditionAuthors: David Foskett, Patricia Paskins, Steve Thorpe

Help your students develop their skills with this easy-to-read introduction to professional cookery.

Ideal for learners passionate about cooking, this resource has been completely re-written to match the Level 1 VRQ Diploma. Now process-led, it appeals to learners who are reluctant to engage with other textbooks.

•Builds the skills required for each method of cookery and tests learners with carefully selected recipes•Raises confidence with engaging activities and practice synoptic tests•Aids visual learners with its easy navigation and illustrations throughout•Helps learners master skills and techniques with 40 step-by-step photo sequences and 500

professionally shot photos including finished dish shots of every recipe

9781444187496 • 312pp • 2013 • £22.99

This resource is also available as an eBook through selected online retailers. See page 2 for more information.

Practical Cookery for the Level 1 Diploma Teaching and Learning ResourcesAuthors: David Foskett, Patricia Paskins, Steve Thorpe

Enhance your lessons with interactive resources tailor-made for the 2013 diploma.

Dynamic Learning Teaching and Learning Resources allow you to combine your trusted resources with our quality content. They offer:

•Time-saving tools to streamline your planning •Outstanding content and lessons for your college network•A simple way to integrate the trusted resources you’ve already created

Practical Cookery for the Level 1 Diploma Teaching and Learning Resources includes topic-based activity worksheets, PowerPoint presentations and videos of key cookery skills and health and safety issues to inspire and motivate your students.

•Engages your students with interactive lessons and activities•Brings topics to life with cookery videos featuring Michelin-starred chef John Campbell•Identifies students’ strengths and weaknesses easily with automatically marked tests

9781444187519 • 2013 • From £300.00 + VAT

Order or sign up for a free 30-day trial today at www.hoddereducation.co.uk/dynamiclearningThis title is also available in the Practical Cookery online packages. For more information visit www.hoddereducation.co.uk/dynamiclearning

We now have supporting

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Practical Cookery for NVQ Level 2 and ApprenticeshipsTwelfth EditionAuthors: John Campbell, David Foskett, Neil Rippington, Patricia Paskins

Trust the resource which has trained some of the best chefs in the industry for over fifty years.

This bestselling resource is structured around the units and requirements of the Level 2 NVQ Diploma in Food Production and Cooking and is ideal for work-based learners.

•Contains over 600 reliable recipes (plus more online) •Includes QR codes and web links so students can view videos•Maps to the VRQ Diploma at Level 2, too, with weblinks to theory elements

9781444170085 • 674pp • 2012 • £29.99

Practical Cookery for NVQ Level 2 and Apprenticeships Teaching and Learning ResourcesAuthors: David Foskett, Patricia Paskins, John Campbell, Gary Farrelly

Improve students’ skills and techniques with these interactive resources delivered via Dynamic Learning which bring the industry into the classroom.

•Provides engaging videos to support practical and theory lessons•Helps students to grasp more complex methods•Enables you to test and track your students’ knowledge for every unit

9781444170443 • 2012 • From £360.00 + VAT

Order or sign up for a free 30-day trial today at www.hoddereducation.co.uk/dynamiclearning This title is also available in the Practical Cookery NVQ and Apprenticeships Dynamic Learning online package. For more information visit www.hoddereducation.co.uk/dynamiclearning

Practical Cookery for VRQ Level 2Authors: John Campbell, David Foskett, Neil Rippington, Patricia Paskins

Support your students throughout their training with this resource structured exactly around the units and requirements of the Level 2 Diploma in Professional Cookery (VRQ).

•Contains over 200 recipes, including classic dishes and Michelin-star techniques•Includes QR codes and web links so students can view videos•Ensures progression with chapters mapped directly to qualification units

9781444179118 • 608pp • 2012 • £29.99 This resource is also available as an eBook through selected online retailers. See page 2 for more information.

Practical Cookery VRQ Level 2 Teaching and Learning ResourcesAuthors: David Foskett, John Campbell

Motivate and engage your students with over one hundred videos, photographs and printable recipes from the book and activities delivered to you via Dynamic Learning.

•Enables you to lighten your workload by sharing plans with colleagues•Builds understanding with easy-to-navigate recipes•Helps you test and track your students’ knowledge with automatically marked tests

9781444119923 • 2010 • From £400.00 + VAT

Order or sign up for a free 30-day trial today at www.hoddereducation.co.uk/dynamiclearningThis title is also available in the Practical Cookery VRQ Dynamic Learning online package. For more information visit www.hoddereducation.co.uk/dynamiclearning

Practical Cookery


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Practical Cookery Level 3 NEW

Sixth EditionAuthors: David Foskett, Neil Rippington, Patricia Paskins, Steve Thorpe

Help your students become expert chefs with this textbook which covers all the advanced preparation, cooking and finishing techniques they need to succeed in the professional kitchen.

Matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques. It contains all of the underpinning knowledge your students need for whichever Level 3 course they are completing.

•Puts your students’ knowledge into practice with 400 specially selected, easy-to-follow recipes •Guides students through advanced techniques with numerous step-by-step sequences•Includes special sections on identifying results and conducting independent research•Provides access to over a dozen videos with QR codes and web links embedded in the text

9781471806698 • 576pp • April 2014 • £31.99 Whiteboard eTextbook edition • 9781471827242 • 576pp • April 2014 • From £100.00 + VAT • Order or sign up for a free 30-day trial today at www.hoddereducation.co.uk/dynamiclearning This resource is also available as an eBook through selected online retailers. See page 2 for more information.

Practical Cookery Level 3 Teaching and Learning Resources Authors: Gary Farrelly, Ketharanathan Vasanthan

Develop your students’ skills as professional chefs with these digital support resources.

Dynamic Learning Teaching and Learning Resources allow you to combine your trusted resources with our quality content and tools.

Practical Cookery Level 3 Teaching and Learning Resources provides inspiring, tailor-made resources specifically designed to help you deliver your NVQ or VRQ Level 3 course with ease.

•Includes schemes of work which provide complete guidance for teaching all units •Provides ready-made resources for each topic•Demonstrates key skills and techniques with professional videos•Helps explain important concepts and generate discussion with PowerPoints for each lesson•Monitors your students’ progress with interactive, automatically marked tests for each unit

9781471806728 • April 2014 • From £350.00 + VAT

Order or sign up for a free 30-day trial today at www.hoddereducation.co.uk/dynamiclearningThis title is also available in the Practical Cookery Dynamic Learning online packages. For more information visit www.hoddereducation.co.uk/dynamiclearning

Practical Cookery Apps NEW

Make consolidating knowledge on the go easier for your students with videos of key techniques and carefully organised facts plus tools to learn them.

This new series of apps – available for Levels 1–3 and designed for iPhone, iPod touch and iPad – complements and is mapped to the corresponding textbooks to further understanding and make learning on the go easier than ever. In addition to covering classic dishes and techniques, the apps address the latest methods used in a real Michelin-starred kitchen. This series is perfect for apprentices and NVQ/VRQ students as well as professional chefs looking to extend their training and expertise.

•Includes over a dozen videos of key techniques•Cements skills, techniques and recipes in your students’ memory with recall activities•Ensures your students have the wider underpinning knowledge for each topic•Lets students check their progress and pinpoint just how much they know

May 2014The Apple logo, iPad, iPhone and iPod touch are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc.

Practical Cookery

NEW


Food and Beverage Service NEW

Ninth EditionAuthors: John Cousins, Dennis Lillicrap, Suzanne Weekes

Guide students through both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text.

This new edition for anyone working towards qualifications in food and beverage service, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, includes a greater focus on the international nature of the hospitality industry. It explores how modern trends and technological developments have impacted on food and beverage service globally.

•Covers all essential industry knowledge, from service areas and menus to specialised forms of service•Aids visual learners with over two hundred photographs demonstrating conventions and techniques•Discusses cultural norms and how they inform complaint-handling and other service delivery

9781471807954 • 480pp • May 2014 • £29.99

Whiteboard eTextbook edition • 9781471827341 • 480pp • May 2014 • From £100.00 + VAT • Order or sign up for a free 30-day trial today at www.hoddereducation.co.uk/dynamiclearning This resource is also available as an eBook through selected online retailers. See page 2 for more information.

Food and Beverage Service for Levels 1 and 2 NEW

Authors: John Cousins, Dennis Lillicrap, Suzanne Weekes

Ensure your students have all the essential skills and support they’ll need to succeed in the latest Level 1 Certificate and Level 2 Diploma in Professional Food and Beverage Service.

This book explains all key concepts clearly, and the topics are mapped to both the NVQ and VRQ in Professional Food and Beverage Service so your students can find what they need easily.

•Follows the structure of the units in each qualification•Helps students master important service skills with photographic step-by-step sequences •Makes vocabulary easy to learn with key terms boxes and a glossary•Tests student understanding with activities at the end of every chapter

9781471807916 • 368pp • April 2014 • £28.99 Whiteboard eTextbook edition • 9781471827235 • 576pp • April 2014 • From £100.00 + VAT • Order or sign up for a free 30-day trial today at www.hoddereducation.co.uk/dynamiclearning This resource is also available as an eBook through selected online retailers. See page 2 for more information.

Food and Beverage Service Teaching and Learning Resources NEW

Authors: John Cousins, Dennis Lillicrap, Suzanne Weekes

Motivate and engage your students with these interactive resources.

Dynamic Learning Teaching and Learning Resources allow you to combine your trusted resources with our quality content. They offer time-saving tools to streamline your planning and outstanding content and lessons for your college network.

Food and Beverage Service Teaching and Learning Resources complements the popular reference books for food and beverage service. It is invaluable for students working towards VRQ, S/NVQ, BTEC or Institute of Hospitality qualifications in hospitality and catering at Levels 1, 2 and 3.

•Provides practice for tests with quizzes to check understanding and track and record progress •Helps students understand complex concepts with films demonstrating techniques•Expands on subject knowledge and cultivates students’ interest with lively activity worksheets

9781471809293 • April 2014 • From £350.00 + VAT

Order or sign up for a free 30-day trial today at www.hoddereducation.co.uk/dynamiclearning

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The Theory of Hospitality & Catering for Levels 3 and 4Twelfth EditionAuthors: David Foskett, Patricia Paskins

Trust this leading textbook to guide your students through the requirements as they train at a supervisory level in the hospitality industry.

This handbook has been considered a flagship text by catering educators worldwide since 1964. This latest edition is revised to reflect recent changes in the industry and provides a complete overview, from commodity and science through delivery from the supplier, storage, preparation, production and final service. It is ideal for anyone training at supervisory level in the hospitality industry.

•Explains challenging concepts such as budgeting and operational control•Includes the latest regulations on hygiene, food legislation and health and safety•Maps to courses in Hospitality Supervision, Professional Cookery and Culinary Arts


The Theory of Hospitality and Catering Teaching and Learning ResourcesAuthors: David Foskett, Patricia Paskins, Peter Pelham

Give your students a comprehensive overview of the industry as whole with engaging interactive lessons.

Dynamic Learning Teaching and Learning Resources allow you to combine your trusted resources with our quality content. They offer time-saving tools to streamline your planning and outstanding content and lessons.

The Theory of Hospitality and Catering Teaching and Learning Resources includes a variety of resources for tutors to use when planning and delivering their Level 3 and Level 4 courses.

•Helps students apply theory to practice with 16 films about the hospitality industry•Supports the teaching of complex procedures with worksheets and PowerPoint presentations•Enables you to check students’ understanding of each unit with interactive knowledge quizzes

9781444123807 • 2011 • From £200.00 + VAT

Order or sign up for a free 30-day trial today at www.hoddereducation.co.uk/dynamiclearning

Basic Cookery for Foundation Learning NEW

Authors: Keyth Richardson with David Foskett, Patricia Paskins and Steve Thorpe

Teach the basics of the hospitality industry and prepare for progression to further study or employment with this new textbook designed specifically for foundation learners.

This is the ideal resource for anyone working towards foundation learning courses in hospitality and catering, including Introduction to the Hospitality Industry at Entry Level or Level 1, the Level 1 NVQ in Food Preparation and Cooking or other foundation Vocational Studies programmes that incorporate basic food preparation and cooking skills. It is illustrated with hundreds of photos that bring the hospitality industry to life.

•Outlines the basics of working in the hospitality industry with clear, easy-to-understand language and photos to aid visual learners

•Works through simple recipes with clear step-by-step sequences•Provides varied activities throughout to help students remember key facts easily•Differentiates with ‘Stretch yourself’ activities

9781471808197 • 280pp • May 2014 • £19.99 This resource is also available as an eBook through selected online retailers. See page 2 for more information.

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Professional Patisserie: For Levels 2, 3 and Professional ChefsAuthors: Mick Burke, Chris Barker, Neil Rippington

Help your students master all the knowledge and skills they need to excel as pastry chefs.

Written by leading chef lecturers who have worked at the Ritz and Claridge’s, this resource includes everything needed to help develop industry-standard skills and knowledge at Level 2, Level 3 and beyond.

•Illustrates hundreds of different skills, products and processes, from petit fours to chocolate and decorative pieces, with step-by-step photo sequences and 400 photographs

•Includes helpful mapping grids so your students can navigate their way through each chapter•Identifies recipes suitable for Level 2, Level 3 and the more advanced practitioner•Gives clear analysis supported by photographs with ‘What went wrong?’ sections so students can

learn from others’ mistakes


Wine and Food Handbook: Aide Memoire for the Sommelier and the Waiter Second EditionAuthors: John Cousins, Conrad Tuor

Trust this expert reference guide to all aspects of wine and cuisine.

Written and updated by experts, this resource is useful for those enrolled in a broad range of food and beverage courses, including NVQs, VRQs, BTECs or degree-level programmes. It is also a great reference for professional waiters and sommeliers.

•Covers a wide variety of drinks, including other alcoholic and non-alcoholic drinks•Includes information on wine regions


Calculations for Hospitality & Catering Third EditionAuthor: Gordon Gee

Develop your students’ maths skills to provide them with the basic knowledge they need for a successful career.

This well-established question and answer workbook covers all the essential calculations. It is suitable for any student working towards a hospitality and catering qualification as well as those already working in the industry.

•Uses everyday catering scenarios as examples•Covers topics such as area, volume, budgeting and averages•Helps your students grasp difficult concepts with its clear, non-mathematical explanations•Includes multiple-choice questions so students can test themselves


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Order Form

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How to orderPlace orders through Bookpoint Ltd via the address overleaf or order online at www.hoddereducation.co.uk. You can order titles that haven’t yet published, and we will deliver them to you immediately upon publication.

Don’t forget to use the discount vouchers included in this catalogue and pass the discount codes on to your students!

Inspection Copies (UK and European institutions only): Inspection copies may be reviewed for up to 60 days and then must either be paid for or returned unless you order 15 or more copies. Tick the relevant box in the ‘I’ column to order (print on demand titles excepted). Alternatively, you can view e-Inspection Copies for 30 days instantly at www.hoddereducation.co.uk.

Teaching and Learning Resources: To sign up for a free trial, tick the resource(s) you would like to trial in the ‘Free Trial’ column or sign up online at www.hoddereducation.co.uk/dynamiclearning. To subscribe to a resource you must indicate whether you have a small cohort (up to 300 learners) or a large cohort. Please note that prices do not include VAT.

I Free Trial ISBN Title Price No. of

copiesTotal Price

9781444123685 AQA GCSE Design and Technology: Food Technology £19.99

9781471808197 Basic Cookery for Foundation Learning £19.99

9780340683453 Calculations For Hospitality & Catering, Third Edition £19.99

9781471807916 Food and Beverage Service for Levels 1 and 2 £28.99

9781471809293 Food and Beverage Service Teaching and Learning ResourcesSmall Cohort: £350.00 + VATLarge Cohort: £500.00 + VAT

9781471827235 Food and Beverage Service for Levels 1 and 2 Whiteboard eTextbook Small Cohort: £100.00 + VATLarge Cohort: £150.00 + VAT

9781471807954 Food and Beverage Service, Ninth Edition £29.99

9781471827341 Food and Beverage Service, Ninth Edition Whiteboard eTextbook Small Cohort: £100.00 + VATLarge Cohort: £150.00 + VAT

9781444110487 Home Economics: OCR Food and Nutrition for GCSE Teacher Resource £66.00

9781444167221 My Revision Notes: OCR GCSE Design and Technology: Food Technology £7.99

9781444187786 My Revision Notes: OCR GCSE Food and Nutrition £9.99

9780340981979 OCR Design and Technology for GCSE: Food Technology £19.99

9780340983973 OCR Food and Nutrition for GCSE: Home Economics £22.99

9780340973660 OCR Home Economics for A2: Food, Nutrition and Health Today £29.99

9780340968031 OCR Home Economics for AS: Food, Nutrition and Health Today £29.99

9781444187496 Practical Cookery for the Level 1 Diploma, Second Edition £22.99

9781444187519 Practical Cookery for the Level 1 Diploma Teaching and Learning ResourcesSmall Cohort: £300.00 + VATLarge Cohort: £450.00 + VAT

9781471809293 Practical Cookery NVQ and Apprenticeships Dynamic Learning Online Package

Small Cohort: £750.00 + VATLarge Cohort: £1,000.00 + VAT

9781444170085 Practical Cookery for NVQ Level 2 and Apprenticeships, Twelfth Edition £29.99

9781444170443 Practical Cookery for NVQ Level 2 and Apprenticeships Teaching and Learning Resources

Small Cohort: £360.00 + VATLarge Cohort: £520.00 + VAT

Practical Cookery VRQ Dynamic Learning Online PackageSmall Cohort: £750.00 + VAT

Large Cohort: £1,000.00 + VAT

9781444179118 Practical Cookery for VRQ Level 2 £29.99

9781444119923 Practical Cookery VRQ Level 2 Teaching and Learning ResourcesSmall Cohort: £400.00 + VATLarge Cohort: £600.00 + VAT

9781471806698 Practical Cookery Level 3, Sixth Edition £31.99

9781471806728 Practical Cookery Level 3 Teaching and Learning ResourcesSmall Cohort: £350.00 + VATLarge Cohort: £500.00 + VAT

9781471827242 Practical Cookery Level 3, Sixth Edition Whiteboard eTextbook Small Cohort: £100.00 + VATLarge Cohort: £150.00 + VAT

9781444196443 Professional Patisserie for Levels 2, 3 and Professional Chefs £29.99

9781444123760 The Theory of Hospitality and Catering for Levels 3 and 4, Twelfth Edition £27.99

9781444123807 The Theory of Hospitality and Catering Teaching and Learning ResourcesSmall Cohort: £200.00 + VATLarge Cohort: £360.00 + VAT

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I Free Trial ISBN Title Price No. of

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9780340848524 Wine and Food Handbook: Aide Memoire for the Sommelier and the Waiter, Second Edition £16.99

9781444153897 WJEC GCSE Hospitality & Catering: My Revision Notes £7.99

9780340986820 WJEC Hospitality and Catering for GCSE, Second Edition £20.99

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Hodder Functional Skills SolutionDeveloped by Maureen Emmett

Guide your Functional Skills learners–whether apprentices, work-based learners or independent learners in college–from initial assessment to exam success with this comprehensive service.

• Generates individual learning plans via a trustworthy diagnostic tool developed especially for Functional Skills

• Structures learning and tracks learners’ progress through computer-marked assessments

• Ensures your learners have mastered skills and underpinning knowledge via online tutorials, making this the perfect solution for delivering Functional Skills to work-based and other independent learners

• Includes Tutor Support materials written especially for non-specialist teachers, which will help you deliver each topic effectively

• Provides your students with model answers to real functional skills exam questions

• Features numerous real past papers from OCR, Edexcel or City & Guilds for unlimited practice in the right environment

ISBN: 9781471803130 Maths and English will be available from March 2014. ICT will be available from November 2014.

Speak with us about how we can tailor-make a best-value solution based on your institution’s needs.

For more information or to sign up for a free trial please visit www.hoddereducation.co.uk or email [email protected]

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· 2016-12-10 · 3 practical cookery practical cookery practical cookery has trained the very...

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