MTU Library Catalogue

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WJEC EDUQAS GCSE food preparation and nutrition / Helen Buckland and Jacqui Keepin; Consultant Editor Judy Gardiner.

By: Buckland, Helen [author].
Contributor(s): Keepin, Jacqui [author] | Gardiner, Judy [Consultant editor].
Material type: materialTypeLabelBookPublisher: London: Hodder Education, 2016Copyright date: ©2016Description: viii, 305 pages : color illustrations ; 28 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781471867507 (paperback).Subject(s): Cooking -- Textbooks | Nutrition -- TextbooksDDC classification: 641.5
Contents:
Section 1: Food commodities -- Section 2: Principles of nutrition -- Section 3: Diet and good health -- Section 4: The science of food -- Section 5: Where food comes from -- Section 6: Cooking and food preparation -- Section 7: Non-examination assessment: Food preparation and nutrition in action -- Section 8: The written examination: Principles of food preparation and nutrition.
Holdings
Item type Current library Call number Status Barcode
General lending MTU Bishopstown Library Lending 641.5 (Browse shelf(Opens below)) Available 00162751
Total holds: 0

Enhanced descriptions from Syndetics:

Engage your students in all aspects of food and nutrition with this book that will develop their knowledge and understanding, improve their practical food preparation and cooking skills and prepare them for assessment of the new WJEC EDUQAS Food Preparation and Nutrition GCSE. - Ensures your students understand subject content with accessible explanations of all concepts, including simple definitions of key words - Develops cooking and food preparation skills with engaging and cost-effective practical activities throughout - Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners - Includes extensive guidance on the Food Preparation and Nutrition in Action non-examination assessment tasks - Prepares students for the written exam with exam preparation advice and practice questions with worked answers, mark schemes and commentary

Includes index.

Section 1: Food commodities -- Section 2: Principles of nutrition -- Section 3: Diet and good health -- Section 4: The science of food -- Section 5: Where food comes from -- Section 6: Cooking and food preparation -- Section 7: Non-examination assessment: Food preparation and nutrition in action -- Section 8: The written examination: Principles of food preparation and nutrition.