Description

Book Synopsis

This title has been submitted for endorsement by Eduqas.

Build students'' knowledge, develop their practical skills and equip them with the tools they need to succeed in Eduqas GCSE Food Preparation and Nutrition. Written by a leading author team, our new edition textbook has been specifically designed to provide comprehensive and engaging content to support all students to progress.

- Easily deliver your course with structured and comprehensive coverage of the specification, supporting both specialist and non-specialist teachers
- Enable students of all ability levels to progress, with clear layout, concise explanations, study tips and photographs, updated to ensure the content is contemporary and relevant
- Build understanding of challenging areas, such as food science and application of knowledge, with revised coverage supported by pedagogy, using accessible language to break down key concepts
- Develop students'' culinary skills with engaging

Eduqas GCSE Food Preparation and Nutrition Second

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    A Paperback by Alison Clough-Halstead

    £29.00

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    Order before 4pm today for delivery by Tue 25 Aug 2026.

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      Book details

      Publisher Hodder Education
      Published 7 December 2024
      ISBN-13 9781036006587
      978-1036006587
      ISBN-10 1036006581

      Description

      Book Synopsis

      This title has been submitted for endorsement by Eduqas.

      Build students'' knowledge, develop their practical skills and equip them with the tools they need to succeed in Eduqas GCSE Food Preparation and Nutrition. Written by a leading author team, our new edition textbook has been specifically designed to provide comprehensive and engaging content to support all students to progress.

      - Easily deliver your course with structured and comprehensive coverage of the specification, supporting both specialist and non-specialist teachers
      - Enable students of all ability levels to progress, with clear layout, concise explanations, study tips and photographs, updated to ensure the content is contemporary and relevant
      - Build understanding of challenging areas, such as food science and application of knowledge, with revised coverage supported by pedagogy, using accessible language to break down key concepts
      - Develop students'' culinary skills with engaging

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