Teaching Food Technology in Secondary School

Discover the transformative approach to food education with "Teaching Food Technology in Secondary School," authored by the esteemed team at Taylor & Francis Ltd. Published in 1997, this comprehensive paperback spans 208 pages and delves into the evolution of food technology within the framework of the National Curriculum.

This insightful resource examines the shift from traditional home economics to a focus on commercial food technology, emphasizing the necessary adaptations in teaching methodologies. Ideal for educators and curriculum planners, this book provides a critical evaluation of this development, ensuring that secondary school instruction aligns with current industry practices and educational standards. Enhance your understanding and approach to teaching food technology in secondary settings with this essential guide from Rutland.