account activate arrange arrow_down arrow_right arrow_up breadcrumbs browse contact cookies delete dismiss edu_app edu_cdr edu_epub edu_hotmath edu_interactive edu_online edu_pdf edu_tlkt edu_trp edu_wrkbk errata event expires_soon home login logo_click logo_hover logo_icon logo_scroll logout menu menu_close my_details my_resources new notification notifications_number phone small_facebook small_google+ small_twitter small_youtube social_fb social_fb_hover social_g+ social_g+_hover social_twt social_twt_hover social_you social_you_hover store support view_all

Cambridge Hospitality - Recipes for Kitchen Skills

 

To access your resources Log in or create your Cambridge GO account Activate your resources by entering the access code found in the front of your print textbook, sealed pocket or supplied via email.

Cambridge Hospitality – Recipes for Kitchen Skills is the first school-based recipe journal written to the practical requirements of the VET Hospitality syllabus. It offers a range of recipes developed and tested to introduce and reinforce the key knowledge and practical skills essential in a commercial environment.

For more information, click on 'buy now' to visit our store.

The Electronic Workbook is available for purchase separately The access code may be delivered in a sealed pocket, or supplied via email or by your school, and provides access to:

  • Electronic version of textbook
     

Teachers and students with a Cambridge GO account will have access to the following free resources:

  • Student support
     

The Teacher Resource Package is available for purchase separately. Resources are accessed through a Cambridge GO teacher account using a unique access code supplied on purchase.

To view a sample chapter, please click on the file below in blue.

 

Electronic version (PDFs)

  • Preliminary pages [1.1mb]

  • Unit 1: Getting started [1.2mb]

  • Unit 2: Organise and prepare food [2.8mb]

  • Unit 3: Prepare appetisers and salads [3.6mb]

  • Unit 4: Prepare sandwiches [1.8mb]

  • Unit 5: Use basic methods of cookery [2.6mb]

  • Unit 6: Prepare vegetables, fruit, eggs and farinaceous dishes [3.7mb]

  • Unit 7: Prepare and serve espresso coffee [1.4mb]

  • Unit 8: Prepare and serve non-alcoholic beverages [3.2mb]

  • Glossary [909kb]

You are entitled to download and store these PDFs. However they may not be transferred to another party, including other students, as electronic or print versions.

To use the enhanced PDF functions, such as note taking, you must download these PDFs to your computer and open them with Adobe Reader 9 or later.

The PDF Textbook is designed for full functionality using the latest version of Adobe Reader. The markup function is available in selected PDF readers for the iPad and other devices using iOS. Check your PDF reader specifications. At the time of publication, Adobe Reader, Good Reader and PDF Expert were viable options.

Note that some PDF file names may comprise the ISBN and chapter number.

 

You must have Adobe Reader installed to view the PDF files.

 

    Now available

    Cambridge University Press has no responsibility for the persistence or accuracy of URLs for external or third-party websites and does not guarantee that any content on such websites is, or will remain, accurate or appropriate.

    Download

    Weblinks

    The Teacher Resource Package is available for purchase separately.

    Please note: The Teacher resource package does not include access to the PDF textbook.  Please use the 16-character code in the front of your textbook to access the PDF textbook.

    The complete Teacher Resource Package contains:

    • Additional units
    • Assessment tasks and overviews
    • Blackline masters exercises
    • Bonus units
    • Skills summaries
    • Suggested solutions
       

    Download

    Complete Teacher Resource Package [Zipped PDFs and Word docs 19.1Mb]

    Recipe Ingredients Calculator

    The Recipe Ingredients Calculator makes it easy for you to work out the amounts of ingredients you need to buy for your class.

    Click here to access the Recipe Ingredients Calculator

    Preview pages

    Assessment Overview [Word doc 0.1mb]

    Assessment Task [Word doc 0.1mb]

    Recipe Journal Unit 2 [Word doc 0.2mb]

    June 2014

    Revised training package (SIT12) - compatibility table

    Table detailing compatibility between Cambridge Hospitality - Recipes for Kitchen Skills and the new training package.

    Page 54
    Batter ingredients list

    •     The liquid for the batter comes from the melted butter and the egg white.
    •     If the batter is too dry, double check that the flour was measured accurately.
    •     If needed, water can be added to achieve the correct consistency.

    Authors

    Kelly Evans