Book Description Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs. Read more About the Author Graham Dodgshun was Deputy Director of William Anglis Institute of TAFE in Victoria. He taught hospitality subjects for many years and has owned a restaurant and a bakery.Michel Peters has had a long and varied career in hospitality and vocational educational education and training. He was the Manager for Commercial Cookery and Catering programs in TAFE NSW, a Senior Head Teacher of Commercial Cookery and a professional chef, head chef and chef patron.David O'Dea worked as a chef in Australia and overseas before settling down to teach Commercial Cookery in TAFE NSW for over a decade. He is currently teaching Commercial Cookery at the Riverina Institute in Albury. He was recently awarded the National Trades and Skills Teacher of the Year award for Cookery by the Institute of Trade Skills Excellence. Read more
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