Description
Be ready for 2016 teaching and 2018 exams
The key differences between:
the old Food Technology, Home Economics and Catering GCSE
the new Food Preparation and Nutrition GCSE
How to link the new GCSE to the School Food Plan
Ways to succeed with all exam boards:
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OCR
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AQA
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WJEC
The busy teacher’s guide to thriving with new content
Plan for GCSE success from Year 9
Prepare for a 120-hour course
Link practical and theoretical learning
Secure the timetabled time, budget and equipment you need
Be ready for new assessment processes
Track and monitor achievement with new tools
A time-saving toolkit for smooth implementation
Tips to teach tough content:
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food choices, nutrition, diet and health
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functional and nutritional properties of ingredients
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culinary traditions and provenance
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recipe modification
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