NCV3 Food Preparation


Authors: V van Aarde and M Duxbury

ISBN: 978-1-92020-309-2

Why choose this book?

  • All information is current and industry-specific. This book uses a hands-on approach, utlilising useful and practical activities that can be implemented in a classroom environment to facilitate practical learning.
  • The authors have extensive experience of assessing competence in the hospitality industry.

Take note of the useful recipes on our blog!

This title is available as an eBook and in print format.

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