Neil Rippington has worked in hospitality education for 12 years as a Chef Lecturer, Quality Manager and Curriculum Manager. He is currently Head of the Centre for Hospitality and Food Studies at the Colchester Institute (CoVE) of which Gary Rhodes is the Patron.

Ch1:Unit 101 Introduction to the catering and Hospitality industry Ch2: Unit 202 Food safety in catering Ch3: Unit 103 Health and Safety awareness for catering and hospitality Ch4: Unit 104 Introduction to healthier foods and special diets Ch5: Unit 105 Introduction to kitchen equipment Ch6: Unit 106 Introduction to personal workplace skills Ch7: Unit 107 Prepare and cook food by boiling, poaching and steaming Ch8: Unit 108 Prepare and cook food by stewing and braising Ch9: Unit 109 Prepare and cook food by baking, roasting and grilling Ch10: Unit 110 Prepare and cook food by deep frying and shallow frying Ch11: Unit 111 Regeneration of pre-prepared food Ch12: Unit 112 Cold food preparation Appendix 1: Areas where hazards might occur Appendix 2: Beef cuts checklist Glossary Recipe index Index

• Ch1:Unit 101 Introduction to the catering and Hospitality industryCh2: Unit 202 Food safety in cateringCh3: Unit 103 Health and Safety awareness for catering and hospitalityCh4: Unit 104 Introduction to healthier foods and special dietsCh5: Unit 105 Introduction to kitchen equipmentCh6: Unit 106 Introduction to personal workplace skillsCh7: Unit 107 Prepare and cook food by boiling, poaching and steamingCh8: Unit 108 Prepare and cook food by stewing and braisingCh9: Unit 109 Prepare and cook food by baking, roasting and grillingCh10: Unit 110 Prepare and cook food by deep frying and shallow fryingCh11: Unit 111 Regeneration of pre-prepared foodCh12: Unit 112 Cold food preparationAppendix 1: Areas where hazards might occurAppendix 2: Beef cuts checklistGlossaryRecipe indexIndex

Neil Rippington has worked in hospitality education for 12 years as a Chef Lecturer, Quality Manager and Curriculum Manager. He is currently Head of the Centre for Hospitality and Food Studies at the Colchester Institute (CoVE) of which Gary Rhodes is the Patron.

Ch1:Unit 101 Introduction to the catering and Hospitality industry Ch2: Unit 202 Food safety in catering Ch3: Unit 103 Health and Safety awareness for catering and hospitality Ch4: Unit 104 Introduction to healthier foods and special diets Ch5: Unit 105 Introduction to kitchen equipment Ch6: Unit 106 Introduction to personal workplace skills Ch7: Unit 107 Prepare and cook food by boiling, poaching and steaming Ch8: Unit 108 Prepare and cook food by stewing and braising Ch9: Unit 109 Prepare and cook food by baking, roasting and grilling Ch10: Unit 110 Prepare and cook food by deep frying and shallow frying Ch11: Unit 111 Regeneration of pre-prepared food Ch12: Unit 112 Cold food preparation Appendix 1: Areas where hazards might occur Appendix 2: Beef cuts checklist Glossary Recipe index Index

• Ch1:Unit 101 Introduction to the catering and Hospitality industryCh2: Unit 202 Food safety in cateringCh3: Unit 103 Health and Safety awareness for catering and hospitalityCh4: Unit 104 Introduction to healthier foods and special dietsCh5: Unit 105 Introduction to kitchen equipmentCh6: Unit 106 Introduction to personal workplace skillsCh7: Unit 107 Prepare and cook food by boiling, poaching and steamingCh8: Unit 108 Prepare and cook food by stewing and braisingCh9: Unit 109 Prepare and cook food by baking, roasting and grillingCh10: Unit 110 Prepare and cook food by deep frying and shallow fryingCh11: Unit 111 Regeneration of pre-prepared foodCh12: Unit 112 Cold food preparationAppendix 1: Areas where hazards might occurAppendix 2: Beef cuts checklistGlossaryRecipe indexIndex

Neil Rippington has worked in hospitality education for 12 years as a Chef Lecturer, Quality Manager and Curriculum Manager. He is currently Head of the Centre for Hospitality and Food Studies at the Colchester Institute (CoVE) of which Gary Rhodes is the Patron.

Ch1:Unit 101 Introduction to the catering and Hospitality industry Ch2: Unit 202 Food safety in catering Ch3: Unit 103 Health and Safety awareness for catering and hospitality Ch4: Unit 104 Introduction to healthier foods and special diets Ch5: Unit 105 Introduction to kitchen equipment Ch6: Unit 106 Introduction to personal workplace skills Ch7: Unit 107 Prepare and cook food by boiling, poaching and steaming Ch8: Unit 108 Prepare and cook food by stewing and braising Ch9: Unit 109 Prepare and cook food by baking, roasting and grilling Ch10: Unit 110 Prepare and cook food by deep frying and shallow frying Ch11: Unit 111 Regeneration of pre-prepared food Ch12: Unit 112 Cold food preparation Appendix 1: Areas where hazards might occur Appendix 2: Beef cuts checklist Glossary Recipe index Index

• Ch1:Unit 101 Introduction to the catering and Hospitality industryCh2: Unit 202 Food safety in cateringCh3: Unit 103 Health and Safety awareness for catering and hospitalityCh4: Unit 104 Introduction to healthier foods and special dietsCh5: Unit 105 Introduction to kitchen equipmentCh6: Unit 106 Introduction to personal workplace skillsCh7: Unit 107 Prepare and cook food by boiling, poaching and steamingCh8: Unit 108 Prepare and cook food by stewing and braisingCh9: Unit 109 Prepare and cook food by baking, roasting and grillingCh10: Unit 110 Prepare and cook food by deep frying and shallow fryingCh11: Unit 111 Regeneration of pre-prepared foodCh12: Unit 112 Cold food preparationAppendix 1: Areas where hazards might occurAppendix 2: Beef cuts checklistGlossaryRecipe indexIndex