Teaching Food Technology in Secondary School

1. Auflage 2017
ISBN: 978-1-138-42061-8
Verlag: Taylor & Francis Ltd

Buch, Englisch, 210 Seiten, Format (B × H): 255 mm x 199 mm, Gewicht: 548 g

First Published in 1997. Routledge is an imprint of Taylor and Francis, an informa company.

Zielgruppe

Professional Practice & Development

Autoren/Hrsg.

Rutland, Marion

Fachgebiete

• Sozialwissenschaften Pädagogik Pädagogik

Inhaltsverzeichnis

section1 Food in the School Curriculum; Chapter 1 An Historical Perspective, Marion Rutland; Chapter 2 Food in the National Curriculum, Marion Rutland; section2 The Classroom; Chapter 3 Planning to Teach Food Technology, Christine Thompson, Marion Rutland; Chapter 4 Developing a Food Technology Curriculum, Jenny Jupe; Chapter 5 Food Product Development: A Case Study, Sheena Archer; section3 Recent Projects; Chapter 6 Food Technology in the Nuffield Design and Technology Project, Judy Hallett, Marion Rutland; Chapter 7 Food Technology in the Royal College of Art Schools Technology Project (RCA), Louise Davies, David Perry; Chapter 8 Food Technology in the Science with Technology Project, Jim Sage; section4 Industrial Practice; Chapter 9 Food Technology: An Industrial Perspective, Brenda Jamieson; Chapter 10 Food Technology – GNVQ Manufacturing, Pat Moore; Chapter 11 In Partnership with Industry for Curriculum Development – The RCA Project, Louise Davies, Barbara Mottershead, Anne Constable, Mary Moran; Chapter 12 *“‘– are reproduced by permission of the Nuffield Design and Technology Project, who are the copyright owners., Marion Rutland; section5 Food Technology and IT; Chapter 13 Using IT in the Teaching of Food Technology, Roy Ballam;

Über Autor(innen)

Rutland, Marion