Table of Contents

Introduction Chapter 1 Basic Knowledge Chapter 2 Starters Fish-based Meat-based Vegetarian Chapter 3 Main Courses Fish-based Meat-based Vegetarian Chapter 4 Desserts Cold Hot Baked

Promotional Information

A recipe book to directly address the needs of Hospitality and Home Economics courses offered by SQA.

About the Author

After training as a chef with British Transport Hotels, including a spell at The Gleneagles Hotel, Graeme Findlay then lectured in Professional Cookery at Edinburgh's Telford College. After training in small country house hotels, George Smith travelled to Birmingham and France to extend his development, subsequently returning to Scotland and the Gleneagles Hotel. Since 1995 George has lectured at the Adam Smith College as Curriculum Head, also working with SQA as subject specialist and vetter in Hospitality.