This file contains 15 videos:

• Cookery Week 2 T1 - includes preparing and jointing a whole chicken; making icing and icing a fruit cake (video 1)
• Cookery Week 2 T2 - includes cooking egg dishes (video 2)
• Cookery week 2 T3 - includes preparing and decorating cream-based desserts (video 3)
• Cookery Week 2 T4 - baking desserts (video 4)
• Basic food preparation - week 1 - tape 1 - rough puff pastry; flaky pastry; lining cake tins; lining a flan tin; baking blind; cleaning and preparing vegetables (video 5)
• Basic food preparation - tape 2 week 1 - sugar boiling; peeling and cleaning; rubbing in - fork method; jams and jellies; almond paste (video 6)
• Basic food preparation - week 2 - tape 1 - trussing chicken; portioning chicken; boning chicken; royal icing; fondant icing; yeast mixtures; scrambled eggs; baked custard; pouring custard; omelettes; all-in-one sauce (video 7)
• Basic food preparation - meat preparation; gateaux; french cakes; choux pastry soufflés (video 8)
• Catering video tape 1 - includes preparation of puff pastry and using it to make steak pie, sausage rolls, and other pies; swiss roll and other desserts (video 9)
• Catering video tape 2 - includes preparation of pastry to create a pie/tart, making shortcrust pastry and making an apple pie (video 10)
• Catering video tape 3 - includes preparation of tarts using pastry, lining pie dishes using different methods; preparing vegetables; heating sugar (video 11)
• Catering video tape 4 - includes making toffee (video 12)
• Demonstration of student preparing her variation of a Spanish omelette and a small pizza (video 13)
• Gueridon work, silver service, plate service and serviette folding, 82 minutes (video 14)
• Peeling and cleaning; size reduction; basic sauces; fruit and vegetable preparation (video 15)

Running time of each video is over 60 minutes. Recorded in the College teaching kitchens.