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
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