WJEC Level 3 Certificate in Food Science and Nutrition PDF Download
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Author: Anita Tull
Publisher:
ISBN: 9781911208587
Category : Business & Economics
Languages : en
Pages : 0
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Book Description
Written by leading food author Anita Tull and endorsed by WJEC, offering high quality support you can trust. / A core resource for Unit 1: Meeting the nutritional needs of specific groups, covering the science of food safety, nutrition and nutritional needs, with detailed information on the practical skills required to produce quality food that meets the needs of individuals. / Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification. / Includes plenty of practical activities which allow students to apply their knowledge and understanding to real-life scenarios. / The science is pitched at the appropriate level and is supported with illustrations, diagrams, charts, chemical terms and models to help students get to grips with the key concepts. / Exam-style questions help prepare students for assessment. / Includes a recipe chapter with step-by-step instructions which provides: Coverage of the Unit 1 Practical Work Skills list; advice on how to develop higher level skills and suggestions for other recipes students can research; activities which encourage students to analyse the ingredients used in recipes, assess the nutritional composition and consider the food science involved in the preparation and cooking methods
Author: Anita Tull
Publisher:
ISBN: 9781911208587
Category : Business & Economics
Languages : en
Pages : 0
Get Book Here
Book Description
Written by leading food author Anita Tull and endorsed by WJEC, offering high quality support you can trust. / A core resource for Unit 1: Meeting the nutritional needs of specific groups, covering the science of food safety, nutrition and nutritional needs, with detailed information on the practical skills required to produce quality food that meets the needs of individuals. / Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification. / Includes plenty of practical activities which allow students to apply their knowledge and understanding to real-life scenarios. / The science is pitched at the appropriate level and is supported with illustrations, diagrams, charts, chemical terms and models to help students get to grips with the key concepts. / Exam-style questions help prepare students for assessment. / Includes a recipe chapter with step-by-step instructions which provides: Coverage of the Unit 1 Practical Work Skills list; advice on how to develop higher level skills and suggestions for other recipes students can research; activities which encourage students to analyse the ingredients used in recipes, assess the nutritional composition and consider the food science involved in the preparation and cooking methods
Author: ANITA. TULL
Publisher:
ISBN: 9781912820702
Category : Food science
Languages : en
Pages : 136
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Book Description
A core resource, covering all the Units of WJEC's Diploma in Food Science and Nutrition (Units 2, 3 and 4) // Written by Anita Tull, leading food writer and author of the popular WJEC Certificate in Food Science and Nutrition, published in 2019 // Presented in an appealing and highly visual way, this book will help students develop and apply their knowledge and understanding, and progress through the theoretical and practical aspects of the course // Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification // Exam-style questions help prepare students for assessment // Dedicated assessment chapters for each Unit offer guidance on what to expect and how to prepare for assessment, including example answers and assessor/examiner commentaries.
Author: Anita Tull
Publisher: Oxford University Press, USA
ISBN: 9780198327660
Category : Cooking
Languages : en
Pages : 294
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Book Description
This popular text has been completely revised and updated in full colour to provide comprehensive coverage of the new GCSE syllabuses in Home Economics. Revision questions are included throughout the book, with structured questions and tasks.
Author: Alexis Rickus
Publisher: Hodder Education
ISBN: 1471863654
Category : Study Aids
Languages : en
Pages : 870
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Book Description
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
Author: Helen Buckland
Publisher: Hodder Education
ISBN: 1510417206
Category : Study Aids
Languages : en
Pages : 206
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Book Description
Exam Board: WJEC Eduqas Level: GCSE Subject: Food Preparation First Teaching: September 2016 First Exam: Summer 2018 Unlock your full potential with this revision guide that will guide you through the content and skills you need to succeed in the WJEC Eduqas GCSE Food Preparation and Nutrition exam. - Plan your own revision and focus on the areas you need to revise with key fact summaries and revision activities for every topic. - Use the exam tips to clarify key points and avoid making typical mistakes. - Test yourself with end-of-topic questions and answers and tick off each topic as you complete it. - Get ready for the exam with tips on approaching the paper, and sample exam questions with model answers and commentary.
Author: Helen Buckland
Publisher: Hachette UK
ISBN: 1471867293
Category : Study Aids
Languages : en
Pages : 527
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Book Description
Exam Board: WJEC Level: GCSE Subject: Food & Nutrition First Teaching: September 2016 First Exam: June 2018 Engage your students in all aspects of food and nutrition, improve their practical food preparation skills and prepare them for assessment with this book written specifically for the new WJEC Food and Nutrition GCSE for Wales. This book is endorsed by WJEC. - Ensures your students understand the 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
Author: Delia Clarke
Publisher:
ISBN: 9780174385424
Category : Food
Languages : en
Pages : 263
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Book Description
Author: Jayne Hill
Publisher: Hachette UK
ISBN: 1398387622
Category : Study Aids
Languages : en
Pages : 160
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Book Description
Written by an experienced examiner and author, the Revision Guide is endorsed by Eduqas, offering you high quality support you can trust. // It is ideal for consolidating your students' knowledge both at home for revision, and at school as a topic-by-topic summary as the course progresses. / Information is presented in a colourful and highly visual way, with numerous photos and diagrams used to explain key concepts. / It provides the essential underpinning knowledge students will need to recap and revise this new course. / Mindmaps summarise the key learning for each topic. / Grade Boost and QuickFire Questions help students reinforce and check their learning. / Important terminology is highlighted and defined throughout. / Includes practice exam-style questions with suggested answers and commentaries.
Author: Nicola Anderson
Publisher:
ISBN: 9781471894848
Category : Business & Economics
Languages : en
Pages : 0
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Book Description
Exam Board: CCEA Level: GCSE Subject: Home Economics First Teaching: September 2017 First Exam: June 2019 Fully updated to cover the 2017 CCEA Home Economics: Food and Nutrition GCSE specification, this new edition of the market-leading textbook will guide your students through the content, prepare them for assessment and help you deliver an engaging, cost-effective Home Economics: Food and Nutrition course. - Ensures your students understand even the most challenging topics such as nutrition and consumer law with clear, accessible explanations of all subject content and simple definitions of key words - Helps students apply their understanding of food and nutrition with engaging and cost-effective practical food preparation and cooking activities - Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners - Prepares students for Controlled Assessment with guidance on the Practical Food and Nutrition task - Supports exam preparation with advice on preparing for the written paper and practice exam-style questions throughout
Author: Marion Rutland
Publisher: Springer Nature
ISBN: 3030393399
Category : Education
Languages : en
Pages : 337
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Book Description
This book draws together the perceptions and experiences from a range of international professionals with specific reference to food education. It presents a variety of teaching, learning and curriculum design approaches relating to food across primary, secondary and vocational school education, undergraduate initial teacher education programs, and in-service professional development support contexts. Contributions from authors of a variety of background and countries offer insight into some of the diverse issues in food education internationally, lessons to be learned from successes and failures, including action points for the future. The book will be both scholarly and useful to teachers in primary and secondary schools.
