LEADER 00000cam a2200613Ia 4500 001 ocn876513042 003 OCoLC 005 20211008041809.0 006 m o d 007 cr cnu---unuuu 008 140412s2014 enk o 000 0 eng d 019 877034005 020 9781134091300|q(electronic book) 020 1134091303|q(electronic book) 020 1306579996|q(e-book) 020 9781306579995|q(e-book) 035 (OCoLC)876513042|z(OCoLC)877034005 037 589250|bMIL 040 EBLCP|beng|epn|cEBLCP|dN$T|dIDEBK|dOCLCF|dOCLCQ|dDEBSZ |dOCLCQ|dOCLCA|dOCLCQ|dK6U|dOCLCO 049 RIDW 050 4 TP370 072 7 TEC|x012000|2bisacsh 082 04 664|223 090 TP370 100 1 Rutland, Marion.|0https://id.loc.gov/authorities/names/ n97064794 245 10 Teaching Food Technology in Secondary School. 264 1 London :|bRoutledge,|c2014. 300 1 online resource (210 pages) 336 text|btxt|2rdacontent 337 computer|bc|2rdamedia 338 online resource|bcr|2rdacarrier 340 |gpolychrome|2rdacc 347 text file|2rdaft 505 0 Cover; Title Page; Copyright Page; Table of Contents; Preface; Contributors; Section 1 Food in the School Curriculum; 1 An Historical Perspective; 2 Food in the National Curriculum; Section 2 The Classroom; 3 Planning to Teach Food Technology; 4 Developing a Food Technology Curriculum; 5 Food Product Development: A Case Study; Section 3 Recent Projects; 6 Food Technology in the Nuffield Design and Technology Project; 7 Food Technology in the Royal College of Art Schools Technology Project (RCA); 8 Food technology in the Science with Technology Project; Section 4 Industrial Practice. 505 8 9 Food Technology: An Industrial Perspective10 Food Technology -- GNVQ Manufacturing; 11 In Partnership with Industry for Curriculum Development -- The RCA Project; 12 Understanding Industrial Practice in Food Technology through the Nuffield Design and Technology Project; Section 5 Food Technology and IT; 13 Using IT in the Teaching of Food Technology; Glossary; Bibliography; Index. 520 First Published in 1997. Routledge is an imprint of Taylor & Francis, an informa company. 588 0 Print version record. 590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic Collection - North America 650 0 Food industry and trade|0https://id.loc.gov/authorities/ subjects/sh85050282|xStudy and teaching.|0https:// id.loc.gov/authorities/subjects/sh2001008697 650 0 Nutrition|xStudy and teaching.|0https://id.loc.gov/ authorities/subjects/sh85093466 650 7 Food industry and trade|xStudy and teaching.|2fast|0https: //id.worldcat.org/fast/930937 650 7 Food industry and trade.|2fast|0https://id.worldcat.org/ fast/930843 650 7 Nutrition|xStudy and teaching.|2fast|0https:// id.worldcat.org/fast/1042252 650 7 TECHNOLOGY & ENGINEERING|xFood Science.|2bisacsh 655 0 Electronic books. 655 4 Electronic books. 776 08 |iPrint version:|aRutland, Marion.|tTeaching Food Technology in Secondary School.|dLondon : Routledge, 2014 |z9781853464263 856 40 |uhttps://rider.idm.oclc.org/login?url=https:// search.ebscohost.com/login.aspx?direct=true&scope=site& db=nlebk&AN=756192|zOnline ebook via EBSCO. Access restricted to current Rider University students, faculty, and staff. 856 42 |3Instructions for reading/downloading the EBSCO version of this ebook|uhttp://guides.rider.edu/ebooks/ebsco 901 MARCIVE 20231220 948 |d20211213|cEBSCO|tEBSCOebooksacademic NEW Oct-Nov 5018 |lridw 994 92|bRID