Food Technology in Action, 4e Preliminary and HSC Courses and eBook

Preliminary and HSC Courses and eBook

Author: Beverly Burnett-Fell, Surinder Baines, Michael Wooton, Helen Dengate, Suzie Ferrie and Kelly Evans Series: Food & Technology Series

Designed to engage and instruct students in New South Wales studying the Stage 6 Food Technology syllabus implemented in 2000 and amended in 2009, this title covers various outcomes prescribed in the syllabus for both the preliminary and HSC components of the course.

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Summary

Description

Food Technology in Action 4E is designed to engage and instruct students in New South Wales studying the Stage 6 Food Technology syllabus implemented in 2000 and amended in 2009. The text comprehensively covers all outcomes prescribed in the syllabus for both the preliminary and HSC components of the course.

Key features include:

Accessible language, photographs, tables and diagrams guide different types of learners
Extensive use of case studies and experiments lends real-world relevance
Regular review questions, key terms, summary notes and a glossary aid recall and revision
Outcome tasks linked specifically to the syllabus provide a range of tasks, including research assignments, debate topics and experiments
Links to websites of interest help students keep up to date with issues in Food Technology
HSC practice questions appear at the end of each strand

Food Technology in Action, 4E features eBookPLUS: an electronic version of the textbook and flexible and engaging ICT activities available online at the JacarandaPLUS website .

Your eBookPLUS resources include:

The entire textbook in electronic format
HTML links to other useful support material on the internet
extra case studies for assessment and learning
recipes to inspire students
Click here to view Food Technology in Action: Preliminary and HSC Course 4th Edition, eBookPLUS.