Title:
|
CHARACTERISTICS OF GOOD PRACTICE IN FOOD TECHNOLOGY
KEY STAGES 1-4 |
By: |
Education & Employment,Department for |
Format: |
Paperback |

List price:
|
£10.95 |
We currently do not stock this item, please contact the publisher directly for
further information.
|
|
|
|
|
ISBN 10: |
0112709516 |
ISBN 13: |
9780112709510 |
Publisher: |
TSO |
Pages: |
48 |
Synopsis: |
This publication is intended to help schools implement food technology as part of the National Curriculum for design and technology. It identifies the characteristics of good practice in Key stages 1 to 4 and describes the content of the food technology curriculum in those schools where standards are high. A commercial food manufacture aspect gives a broader, realistic context. |
Illustrations: |
colour photographs, glossary |
Publication: |
UK |
Imprint: |
Stationery Office Books |
Returns: |
Non-returnable |