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Cambridge Hospitality Fourth Edition (print and digital)

Cambridge Hospitality Fourth Edition (print and digital)
AUTHOR(S):
Tracey Holloway / Katrina Walsh / Kelly Evans
REGION:
New South Wales
LEVELS:
Year 11 / Year 12
SUBJECT AREA:
Technology ( inc. Food ) / Vocational
ISBN:
9781108404495
PUBLICATION DATE:
22/08/2017
Price:   AUD $67.95
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This title includes the following components
Print Interactive Textbook 2 year PDF Textbook
Preview
Interactive Textbook
Title information
Included components
Contents
Sample pages
The complete series
About the authors
Reviews

Updated to reflect the new requirements of the Tourism, Travel and Events Training Package (SIT12) and the NSW Stage 6 Hospitality Curriculum, this new edition of the award winning series continues to develop the necessary technical and personal skills that are valued by hospitality employers in Australia and beyond.

  • The complete resource package now includes Foundation Skills as part of the outcomes and continues to cover all mandatory and relevant core units of the NSW Stage 6 syllabus and the most useful and popular elective topics of the Hospitality, Kitchen Operations and Commercial Cookery streams of the Hospitality Curriculum Framework.
  • Updated activities, career profiles and unit summaries engage students through the use of relevant examples and aid exam revision while consolidating knowledge and highlighting areas that may require additional revision.
  • The included Interactive Textbook offers videos to demonstrate key hospitality skills, multiple choice questions and a host of rich media resources and interactive activities to engage all students.
  • This resource has been written by experienced VET teachers who understand the varied and specific resource needs of students and teachers studying vocational subjects in a secondary school environment.

Print
Print
The text delivered in print format.
Interactive Textbook 2 year
Interactive Textbook 2 year
The online version of the student text delivers a host of interactive features to enhance the teaching and learning experience of the student text. It is accessed online through Cambridge GO using a unique 16-character code supplied with the Print Textbook, or available for purchase separately as a digital-only option.
PDF Textbook
PDF Textbook
The downloadable PDF version of the student text enables students to take notes, highlight key passages, and bookmark pages. It is downloaded from Cambridge GO using the unique 16-character code that is included with the purchase of the Print Textbook and the Interactive Textbook.

Printed textbook
Mandatory Units of Competency
Unit 1 Use hygienic practices for food safety
Unit 2 Participate in safe work practices

Food and beverage stream
Unit 4 Interact with customers
Unit 5 Serve food and beverage
Unit 6 Prepare and serve non-alcoholic beverages
Unit 7 Prepare and serve espresso coffee
Unit 8 Use hospitality skills effectively (holistic)

Kitchen operations and cookery stream
Unit 9 Use food-preparation equipment
Unit 10 Prepare dishes using basic methods of cookery
Unit 11 Clean kitchen premises and equipment
Unit 12 Participate in safe food-handling practices
Unit 13 Use cookery skills effectively (holistic)


Digital textbook
Elective Unit 1 Clean premises and equipment
Elective Unit 2 Prepare simple dishes
Elective Unit 3 Prepare sandwiches
Elective Unit 4 Produce appetisers and salads
Elective Unit 5 Produce stocks, sauces and soups
Elective Unit 6 Produce vegetable, fruit, egg and farinaceous dishes
Elective Unit 7 Communicate in the workplace
Elective Unit 8 Source and present information
Elective Unit 9 Show social and cultural sensitivity
Elective Unit 10 Participate in environmentally sustainable work practices
Elective Unit 11 Receive and store stock
Elective Unit 12 Maintain the quality of perishable items
Elective Unit 13 Apply point-of-sale handling procedures
Elective Unit 14 Provide service to customers
Elective Unit 15 Plan and cost basic menus
Elective Unit 16 Produce desserts
Elective Unit 17 Use hygienic practices for hospitality service

We want to give you the opportunity to view sample pages of our titles so it's easier for you to make decisions.

Updated to reflect the new SIT Hospitality training package and the NESA Stage 6 Hospitality Curriculum, this new edition of the award winning series continues to develop the necessary technical and personal skills that are valued by hospitality employers in Australia and beyond.

ALL TITLES IN SERIES:
ISBN 9781108404495
INCLUDED COMPONENTS
Print Interactive Textbook 2 year PDF Textbook
AUD $67.95
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ISBN 9781108711852
INCLUDED COMPONENTS
Interactive Textbook 2 year PDF Textbook
AUD $53.95
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ISBN 9781108711876
INCLUDED COMPONENTS
Teacher Resource Package
AUD $199.95
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Tracey Holloway
At the time of publication, Tracey was Head Teacher of Home Economics at Singleton High School, involved in the Quality Teaching, School to Work and Teachers in Business programs, as well as developing innovative teaching techniques and quality teaching and learning resources. Tracey was awarded the inaugural Ministers for Education Award for VET in Schools Teacher in 2003 and was a member of the NSW Board of Studies HSC Hospitality examination committee in 2004.
Katrina Walsh
At the time of publication, Katrina was Head Teacher of Home Economics and VET at Lisarow High School. Katrina has marked HSC exams for the past 11 years in Design and Technology, Textiles and Design and Hospitality.
Kelly Evans

At the time of publication, Kelly was an experienced and passionate VET Hospitality teacher. She has been the TAS Coordinator at Lumen Christi Catholic College since 2003. She has taught Design and Technology, Food Technology, Textiles and Design and Hospitality for many years and has also been a member of HSC marking panels. Kelly was nominated for a National Excellence in Teaching Award in 2005.

TEA Magazine Review: "The experience and enthusiasm of these teachers is evident in an updated textbook that is well laid out and written with the HSC firmly in mind. The book is well worth a look."