Food and Nutrition Practical Manual For Schools and Colleges in West Africa

This book focuses on the practical planning aspect of the Food and Nutrition Course in both second-cycle and tertiary institutions. It was developed out of the concern for practical planning, which seems to have become an albatross around the necks of many students and even teachers of Food and Nutrition.
In plain and simple English, the process of planning has been outlined with several examples to guide the reader. Terms used in planning as well as certain technical cooking terms have also been explained to demystify them when encountered in text. Sample plans are included to serve as the blueprint while over forty (40) examinable and past WASSCE questions are lined up for your trial and private study. A smorgasbord of dishes is also available for readers to select from. Practical related topics such as table setting, food purchasing, and preparation, portion control, garnishing, plating, and food presentation as well as common faults and remedies in flour cookery have been explained to aid understanding and application..  
Dear reader, if practical planning was ever a challenge to you, we know it won’t be any more because the solution is right in your hands. Just read and practice!