Library Phone: (03) 5434 1516
Email: library@bendigotafe.edu.au
Click on the keyword to search the catalogue or go directly to the shelves.
Food preservation | 641.4 |
Beginner cooking | 641.512 |
Gourmet cooking | 641.514 |
Cooking for people with food allergies | 641.56318 |
Commercial cooking | 641.572, 642.5 |
Kitchen tools | 641.5028, 643.3 |
Food Technology | 664 |
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EBSCOHost Journal & Newspaper articles
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Covers the essential skills, knowledge and key competencies required by students studying Certificate II in hospitality-kitchen operations.
Covers all the essential skills and knowledge required by future commercial cooks undertaking Certificate III in Hospitality (Commercial Cookery).
Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in schools.
Professional Chef is the ultimate guide for aspiring chefs looking to excel in their studies and progress towards a rewarding and stimulating career.
Covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and skills needed.
Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers.
Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas.
Click HERE to access a comprehensive collection of Australian Industry Market Research and Company Reports.
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Discover the history of food on Kanopy. Students may need to sign in using there Bendigo TAFE credentials.