Full Product Details
Author: Yvonne Mackey ,
Bev Saunder
Publisher: Hachette Learning
Imprint: Hodder Education
Dimensions:
Width: 21.20cm
, Height: 1.20cm
, Length: 27.40cm
Weight: 0.395kg
ISBN: 9781510458222
ISBN 10: 1510458220
Pages: 136
Publication Date: 26 April 2019
Recommended Age: From 11 to 14 years
Audience:
Primary & secondary/elementary & high school
,
Educational: Primary & Secondary
Format: Paperback
Publisher's Status: Active
Availability: In Print
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Reviews
The layout of this book is easy to read and very eye-catching to engage pupils. The content covered is in line with the GCSE curriculum and provides a good level of depth for most pupils in KS3. I am delighted with the book and can see it being very useful for preparing pupils for KS4. I also feel that it will be very useful for lower ability pupils in year 10 and 11. * Mrs Jane Milne * It links to the aspects that now need to be taught due to having to change things for the new GCSE. It is also a more updated publication from the books we currently use which are based on food technology. The emphasis on science and functions of ingredients are more relevant and are at a level which is more suitable for Key Stage 3. -- Head of Food Technology Department at a school in Reading 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. -- Liz MacRae, Head of Food and Nutrition Studies, Bethany School, Kent
It links to the aspects that now need to be taught due to having to change things for the new GCSE. It is also a more updated publication from the books we currently use which are based on food technology. The emphasis on science and functions of ingredients are more relevant and are at a level which is more suitable for Key Stage 3. -- Head of Food Technology Department at a school in Reading 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. -- Liz MacRae, Head of Food and Nutrition Studies, Bethany School, Kent
Author Information
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.
