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