This text: contains all units and elements for NVQ level 2 - food preparation and cooking are covered; encourages students to take charge of their own learning; allows lecturers to deliver NVQ and assess students' progress; indicates how skills meet competence requirements for units and elements of NVQ; and questions students towards the underpinning knowledge required for NVQ examinations. Victor Ceserani is the author of Practical Cookery, The Theory of Catering, Questions and Answers on the Theory of Catering and Contemporary Cookery.