AQA GCSE Food Preparation and Nutrition
2016年8月 · Hachette UK
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Exam Board: AQA
Level: GCSE
Subject: Food & Nutrition
First Teaching: September 2016
First Exam: June 2018
Develop your students' knowledge and food preparation skills for the new GCSE; approved by AQA, this title caters to all ability levels, offers detailed assessment guidance and draws on the expertise of the UK's leading Hospitality and Catering publisher*.
- Ensures your students understand even the most challenging topics, such as nutrition and food science, with clear, accessible explanations of all subject content and simple definitions of key words
- Helps students apply their understanding of food, nutrition and healthy eating with engaging and cost-effective practical food preparation and cooking activities throughout
- Supports all abilities and learning styles with varied activities that aid progression, including extension activities to challenge more able learners
- Prepares students for Non-Exam Assessment with guidance on the Food Investigation and Food Preparation Assessment
*According to the Educational Publishers' Council statistics
Level: GCSE
Subject: Food & Nutrition
First Teaching: September 2016
First Exam: June 2018
Develop your students' knowledge and food preparation skills for the new GCSE; approved by AQA, this title caters to all ability levels, offers detailed assessment guidance and draws on the expertise of the UK's leading Hospitality and Catering publisher*.
- Ensures your students understand even the most challenging topics, such as nutrition and food science, with clear, accessible explanations of all subject content and simple definitions of key words
- Helps students apply their understanding of food, nutrition and healthy eating with engaging and cost-effective practical food preparation and cooking activities throughout
- Supports all abilities and learning styles with varied activities that aid progression, including extension activities to challenge more able learners
- Prepares students for Non-Exam Assessment with guidance on the Food Investigation and Food Preparation Assessment
*According to the Educational Publishers' Council statistics
著者について
Bev Saunder (Author)
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.
Yvonne Mackey (Author)
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.
Yvonne Mackey (Author)
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.
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