Home Economics - Food and thought blended
Practical Cookery Recipes for Hospitality Intermediate 1 and 2 - a book of 90 recipes aimed at the requirements of hospitality practical cookery courses - has been published.
The work, by chefs-turned-lecturers Graeme Findlay and George Smith, is targeted not only at SQA courses at Intermediate 1 and 2 level, but also at hospitality general operations courses at Intermediate 2, hospitality Skills for Work Intermediate 1 and 2 and Standard grade home economics.
The recipe book contains chapters on fish, meat and vegetarian starters and main courses, and hot, cold and baked desserts. For every recipe, a complete nutritional analysis and cross-references to appropriate SQA courses are provided; each section is arranged in increasing level of difficulty to build the confidence of pupils.
There is also a chapter on writing a plan of work, with techniques and strategies to support pupils and teachers. The book is illustrated with full colour pictures and can be ordered on the Hodder Education website.