N6 Catering Theory and Practical Lecturer Guide
Author: T Terblanche
This book is part of a series designed for N4, N5 and N6 syllabi. However, the content ensures their value in any training program for Catering Services. Learners begin with the five food groups and simple meals and then move on to complex recipes – made accessible due to the user-friendly format. French terms are used and explained, giving this book a broad scope into the culinary world, not just the classroom.
This title is available as an eBook and in print format.