N4 Catering Theory and Practical Lecturer’s Guide

Author: Susan Deetlefs

ISBN: 978063107059

This Lecturer’s Guide is designed to support the teaching of the N4 Catering Services syllabus. However, the guidance and resources provided also make it valuable for use in other Catering Services training programmes. It assists lecturers in guiding learners from an understanding of the five food groups and the preparation of simple meals to more complex recipes, using a clear and user-friendly approach. French culinary terms are introduced and explained, enabling lecturers to broaden learners’ knowledge of the culinary world beyond the classroom