Practical Cookery with Dynamic Learning
DVD-ROM, 11th Edition
February 2008
ISBN 978 0 340 94837 8£22.99
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Practical Cookery Dynamic Learning Network Edition
DVD-ROM 
May 2008
ISBN 978 0 340 94836 1
£300 + VAT
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Practical Cookery Dynamic Learning Video
Expansion Pack DVD-ROM
Coming soon
ISBN 978 0 340 97586 2
£300 + VAT
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Practical Cookery with Dynamic Learning
DVD-ROM

11th Edition

John Campbell, David Foskett and Victor Ceserani

Written by leading figures in the catering industry and catering education, the new edition is reassuringly familiar yet has been thoroughly updated and underpinned by a host of new resources to support centres in the delivery of NVQ and VRQ level 2 courses. There are over 60 brand new recipes, reflecting contemporary trends, special diets and international cuisines as well as additional material and updates to every chapter.

• Includes high quality photos of finished dishes to help students to produce dishes to that required standard
• Chef's tips by John campbell provide practical and useful advice
• The wide range of recipes put this book at the core of every chef's repertoire

The Student DVD-ROM contains a wealth of resources including:

• Interactive knowledge quiz questions and interactive exercises
• 90 minutes of video clips to reinforce key learning points
• A resource bank of tables, diagrams and photos from the book, which can be used in portfolios

• Activity worksheets linked to every chapter and significant topic in the book, to help students understand the theory
• Over 50 more film clips of key food preparation methods
• Interactive knowledge quiz designed to provide authentic practice for NVQ UPK tests
• Knowledge reinforcement for VRQ assessment
• The 800 multiple-choice questions will give students ample opportunities to test their knowledge
• Web links to trade organisations, health and safety associations and much more
• A resource bank of PowerPoint® slides, 162 word documents and 50 interactive activities for class and homework use

The Video Expansion Pack adds more than 50 new videos to your Dynamic Learning collection. Topics covered include:

• Michelin-starred chef John Campbell presents key techniques for making ice cream, soufflés, stuffed pasta dishes and much more.

• A catering butcher presents the cuts and joints of meat in a way your students won’t forget.

• Dishes such as risotto, tabbouleh and hummus are prepared step by step.

You must have installed the Practical Cookery Dynamic Learning Network Edition first in order for the Expansion Pack to work. When the Expansion Pack is installed, the two products will be seamlessly integrated.