Boosting your learners' motivation, retention and success!

Welcome to the first fully integrated solution for City & Guilds S/NVQ Level 2 Professional Cookery and Level 2 Diploma in Professional Cookery brought to you by Heinemann and City & Guilds.

e-learning - enables your learners to learn theory and practical skills in a fun and motivating way through video presentations and e-tutorials

online tutor support - complete support for tutors delivering the course with ready made documents and guidance

e-portfolio - the ease and efficiency of e-portfolios can improve assessment turnaround time and help motivate your learners

online assessment - using our leading assessment tool GOLA

textbooks - full-colour textbooks that are more than an average cook book

Separate full colour textbooks are available for S/NVQ Level 2 and the new
Level 2 Diploma in Professional Cookery. With more than just recipes, these textbooks cover all the theory and essential skills needed at Level 2 and are edited by Pam Rabone, Chieft Verifier for City & Guilds

You can order either of these books on 60 days' free inspection (see below)

See what ProActive Hospitality and Catering can do for you:

• Work through an e-tutorial to experience a new way for learners to gain all the relevant theory and practical skills with learning screens, video presentations and formative questions.
  
• Watch over 1.5 hours of video presentations  that demonstrate essential skills such as preparing a chicken. Use these videos on whiteboards, compters or plasma screens.
  
• Register for a free Live Presentation. Let one of our ProActive consultants talk you through the complete package over the phone, whilst you are watching a live demonstration on your computer. Its' your chance to ask questions too.

For more information and to book live presentations, order inspection copies and sign up for a free ProActive eNewsletter go to www.harcourt.co.uk/proactive

Photo: Michelin-starred chef Andreas Antoni with student army chefs at the ProActive Launch in February 2007.