Food Technology for Key Stage 3 PDF Download
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Author: Hazel King
Publisher: Nelson Thornes
ISBN: 0748744282
Category : Cookery
Languages : en
Pages : 227
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Book Description
Accompanying the pupils' full-colour textbook, this pack enhances classroom effectiveness and helps raise standards of teaching and learning.
Author: Hazel King
Publisher: Nelson Thornes
ISBN: 0748744282
Category : Cookery
Languages : en
Pages : 227
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Book Description
Accompanying the pupils' full-colour textbook, this pack enhances classroom effectiveness and helps raise standards of teaching and learning.
Author: Hazel King
Publisher: Nelson Thornes
ISBN: 9780748736027
Category : House & Home
Languages : en
Pages : 132
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Book Description
Three self-contained units of work provide clear progression across Key Stage 3. Each topic has an introductory sheet which covers the necessary knowledge and understanding, a practical task sheet and a worksheet for pupils to complete. There is an additional section of recipe sheets. This is a proven resource including tried and tested practical ideas to challenge and inspire pupils and teachers. Extension materials are provided for the more able pupils. Includes extra resources for homework tasks and short written tests for use as additional work, part of a cover lesson or work for pupils not taking part in practical lessons.
Author: Yvonne Mackey
Publisher: Hachette UK
ISBN: 1510458174
Category : Study Aids
Languages : en
Pages : 317
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Book Description
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
Author: Marion Rutland
Publisher: Routledge
ISBN: 1134091303
Category : Education
Languages : en
Pages : 210
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Book Description
The introduction of National Curriculum Technology moved away from teaching about food in the context of the home and domestic science, towards commercial food technology. This work offers an evaluation of this development and the required changes of emphasis for teaching.
Author: Paul Anderson
Publisher: Oxford University Press, USA
ISBN: 9781408508145
Category : Food industry and trade
Languages : en
Pages : 0
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Book Description
'Design and Technology Foundations' student books are matched to the KS3 assessment criteria and programme of study, with engaging content and activities to help develop the design skills and knowledge required at Key Stage 3 and beyond.
Author: Barbara Mottershead
Publisher: Heinemann
ISBN: 9780435412180
Category : Juvenile Nonfiction
Languages : en
Pages : 102
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Book Description
"Create!" is a Design and Technology course for Key Stage 3. It provides all the material needed to deliver the demands of the new Key Stage 3 strategy. The course follows the QCA scheme and the materials support ICT requirements.
Author: Yvonne Mackey
Publisher: Hodder Education
ISBN: 1510458174
Category : Study Aids
Languages : en
Pages : 317
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Book Description
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
Author: Gwyneth Owen-Jackson
Publisher: Routledge
ISBN: 1136415491
Category : Education
Languages : en
Pages : 345
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Book Description
Teaching Design and Technology in Secondary Schools begins by providing information on the nature, purpose and development of design and technology in schools. An aptitude for design and technology combines practical skills and theoretical knowledge, and the book addresses what this means in practice. Design and technology takes in work with such diversity as resistant materials, textiles, food and systems and control, so attention is given to connections between these areas and what makes them 'design and technology'. Together, these articles comprise a stimulating and comprehensive overview of the issues and ideas surrounding this new, popular and exciting element of the secondary school curriculum. This book is the companion to Aspects of Teaching Secondary Design and Technology.
Author: Helen McGrath
Publisher: Oxford University Press, USA
ISBN: 9780198327677
Category : Cooking
Languages : en
Pages : 248
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Book Description
The comprehensive recipe section is fully in line with current nutritional thinking, and includes many vegetarian and low fat recipes. All the recipes have been carefully chosen to be manageable in a one-hour teaching session. Questions, suitable for a range of abilities, are included throughout the book to test and develop understanding.
Author: Liz Hillier
Publisher: Taylor & Francis
ISBN: 1315458926
Category : Education
Languages : en
Pages : 137
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Book Description
The KS3 curriculum plays a critical part in giving students the best possible start to their secondary education and preventing the need for intervention later on. This timely book provides detailed guidance on how to develop a robust, multifaceted, inclusive and challenging KS3 curriculum in English that provides a secure and progressive link between KS2 and KS4. Featuring examples of curriculum models and audits of current practice, chapters cover key topics such as: developing the planning cycle; transitioning between primary and secondary English; assessment in KS3 English; creating a model that supports and challenges students of all levels; LAC and SPAG: divisive or cohesive abbreviations; speaking and listening in the KS3 English curriculum; using multimodal texts; examples of how meaningful homework can successfully embed itself in a KS3 English curriculum model. Make Key Stage 3 Matter in English will be an invaluable resource for KS3 English coordinators, teachers and all those involved in the planning and delivery of the KS3 English curriculum.
