Häftad, Engelska, 2019

Exploring Food and Nutrition for Key Stage 3

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Beskrivning

Combine the essential ingredients that will develop knowledge, understanding and cooking skills through Key Stage 3, so students are ready for the new GCSE in Food Preparation and Nutrition. With topics linked directly to the new GCSE specifications, Exploring Food and Nutrition helps you to build knowledge and understanding of key concepts and introduce important terminology as your students progress through Key Stage 3, providing a solid foundation for the Food Preparation and Nutrition GCSE.- Develop topic understanding through Key Stage 3, drawing on subject content at GCSE, with engaging, carefully timed and level-appropriate lessons- Build food preparation and cooking skills required at GCSE with 'Skills focus': from basic skills at Year 7 through to more advanced techniques in Year 9- Encourage subject interest with suggested activities and 'Find out more' research features for each topic, that are appropriate for your students in years 7, 8 and 9- Ensure nutritional understanding with clear explanation of the up-to-date terminology, data and concepts that students will need to know in order to apply the principles of healthy eating - Monitor and measure student progress with knowledge check questions provided for every topic

Produktinformation

Utgivningsdatum: 2019-04-26
Mått: 212 x 276 x 6 mm
Vikt: 400 g
Format: Häftad
Språk: Engelska
Antal sidor: 136
Förlag: Hachette Learning
ISBN: 9781510458222

Utforska kategorier

Läromedel: teknik och praktiska ämnen

Mer om författaren

Yvonne Mackey is an experienced food teacher and is currently Head of Food and Nutrition at The Royal Masonic School for Girls in Hertfordshire. She has worked in both the state and independent sectors in the UK and Middle East. Yvonne has extensive examining experience, having developed specifications for GCSE Food Preparation and Nutrition and having worked as an NEA adviser, GCSE Lead Assessment Writer and Lead Examiner. She has co-authored textbooks for GCSE and Key Stage 3 Food, Preparation and Nutrition and WJEC Level 1/2 Vocational Award in Hospitality and Catering. Most recently, she has also co-authored a food and nutrition textbook for the international market. Bev Saunder is an experienced food teacher who has taught in both the independent and state sector. She works for a major examination body and has authored a range of resources for food and nutrition teachers and students at Key Stage 3, GCSE and A level. Bev has previously worked in the hospitality and catering industry.

Recensioner i media

I think everything that I would cover at KS3 is in there ... From my perspective - short lessons on rotation - this perfectly supports progression. It gives a snapshot of every area that will be covered at KS4 and so it actively promotes the GCSE ... This supports my teaching and would enable cover lessons and homework to be carried out in a far more structured way.

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