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Develop your students’ knowledge and understanding of food and nutrition, improve their practical food preparation and cooking skills and prepare them for assessment with this book for the new OCR Food Preparation and Nutrition GCSE. – Explains all food and nutrition concepts clearly, including simple definitions of key words – Helps students to apply their knowledge and understanding with engaging practical activities throughout, including photographs to illustrate all of the key techniques – Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners – Prepares students for assessment with clear guidance on the Food Investigation and Food Preparation assessments, as well as advice and practice questions to help them prepare for the written exam.
Author Biography
Val Fehners is an experienced examiner, teacher, subject specialist trainer and author. She has taught Food from Key Stages 3 to 5 in a variety of schools for over 25 years. Anita Hardy (Series Editor) is an experienced examiner and Home Economics and Food and Nutrition subject specialist.
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