Description
This textbook is designed for students studying for BTEC National, HNC/D, and GNVQ Hospitality and Catering qualifications. It covers a wide range of topics in food science, including preparation, nutrition, and food technology.
The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.
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