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Practical cookery for the Level 3 NVQ and VRQ Diploma

Professional patisserie : for levels 2,3 and professional chefs

Practical cookery for the level 3 advanced technical diploma in professional cookery

Professional chefLevel 2 Diploma

The theory of hospitality & catering

Hospitality management : a brief introduction

How baking works : exploring the fundamentals of baking science

Professional cookery: Level 1 diploma

Practical professional cookery

Food and beverage management : for the hospitality, tourism and event industries

Food and beverage management : for the hospitality, tourism and event industries

Advanced professional chef: Level 3 diploma

Leadership lessons from a chef : finding time to be great

Catering : a guide to managing a successful business operation

Essential microbiology and hygiene for food professionals

Food and beverage management

Restaurant service basics

A professional guide to room division operations

Leadership and entrepreneurship in the hospitality industry

The art of beef cutting : a meat professional's guide to cutting techniques and merchandising

Welcome to culinary school : a culinary student survival guide

The billionaire's chef : cooking for the rich and famished

Catering & Financial Management

Fast food, fast track : immigrants, big business, and the American dream

Culinary math

Study guide to accompany Garde manger, the art and craft of the cold kitchen, fourth edition

Foodservice management fundamentals

Lean & Green Bible Cookbook : Cook and Taste Hundreds of Healthy Lean and Green Dishes, Follow the Smart Meal Plan and Kickstart Lifelong Transformation [Air Fryer Recipes Included]

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