Full Description
The introduction of National Curriculum Technology moved away from teaching about food in the context of the home and domestic science, towards commercial food technology. This work offers an evaluation of this development and the required changes of emphasis for teaching.
Contents
section1 Food in the School Curriculum; Chapter 1 An Historical Perspective, Marion Rutland; Chapter 2 Food in the National Curriculum, Marion Rutland; section2 The Classroom; Chapter 3 Planning to Teach Food Technology, Christine Thompson, Marion Rutland; Chapter 4 Developing a Food Technology Curriculum, Jenny Jupe; Chapter 5 Food Product Development: A Case Study, Sheena Archer; section3 Recent Projects; Chapter 6 Food Technology in the Nuffield Design and Technology Project, Judy Hallett, Marion Rutland; Chapter 7 Food Technology in the Royal College of Art Schools Technology Project (RCA), Louise Davies, David Perry; Chapter 8 Food Technology in the Science with Technology Project, Jim Sage; section4 Industrial Practice; Chapter 9 Food Technology: An Industrial Perspective, Brenda Jamieson; Chapter 10 Food Technology - GNVQ Manufacturing, Pat Moore; Chapter 11 In Partnership with Industry for Curriculum Development - The RCA Project, Louise Davies, Barbara Mottershead, Anne Constable, Mary Moran; Chapter 12 *"'- are reproduced by permission of the Nuffield Design and Technology Project, who are the copyright owners., Marion Rutland; section5 Food Technology and IT; Chapter 13 Using IT in the Teaching of Food Technology, Roy Ballam;
