WJEC GCSE Food and Nutrition – Digital Book Bundle

Alison Clough-Halstead, Fiona Dowling, Victoria Ellis, Jayne Hill, Bethan Jones

Price: £675.00

In stock

FREE TRIALFor teachers in schools/colleges only
ISBN: 9781908682963 Category:

Publication date: 15/07/16

Pages: n/a

Exam board: WJEC

Level: GCSE

Subject: Food, Hospitality and Catering

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Simple to use. No subscription. Access anywhere.  Enhance your teaching and deliver creative and engaging lessons with our custom-made digital resources.

To accompany the textbook, the Digital Book is a unique web-based resource that provide a host of additional features and ‘ready-to-run’ teaching resources all linked to the Student Book pages.

The Digital Book is presented in a ‘Bundle’, which comprises a Student Digital Book and a Teacher Digital Book.

The Bundle is available for a one-off and affordable price –  this is not a subscription product.

The Digital Book works on a wide range of web browsers, is simple to use and is designed to look as good on your tablet as your computer or whiteboard.

Student Digital Book

Designed to be used alongside the Student Book, the digital version really enhances learning.

Provides a wide range of custom-made materials and resources, created especially for the qualification, accessed via special ‘hot-spots’ on the page, including:

  • Films of all the key cooking techniques and skills
  • Animations explaining difficult scientific concepts

All resources have been carefully designed to be student-focused and are hosted on a website so you and your students can access them whenever you are online.

Teacher Digital Book

Allows you to easily integrate digital resources into your teaching.

Can be used front-of-class to enhance teaching and learning, or accessed anywhere to assist in lesson preparation.

All the content and functionality of the Student Digital Book plus a wide range of other resources created especially for the course, including:

  • Additional ‘teacher-tested’ recipes in printable A4 format that work within a standard-length lesson
  • Step-by-steps from the films ready to print
  • Engaging activities in pdf format
  • Worksheets, PowerPoints and lesson notes for all topics.

20 especially created films are available in the student digital book covering cooking skills and processes. Created and filmed specially for this qualification, related science animations are flagged and key terms highlighted throughout.

Printable step-by-steps of these skills and processes are available via the teacher digital book.

Alison Clough-Halstead trained at Elizabeth Gaskell College, Manchester graduating with a BEd Hons in Home Economics. She is an experienced teacher in Home Economics/Food Technology and Hospitality and Catering and is currently teaching both GCSE and Level 3 BTEC. Alison also runs teacher training courses. She has been an examiner and coursework moderator for GCSE Food Technology and GCSE Hospitality for two major awarding bodies.

Fiona Dowling graduated with a BSc in Home Economics (Food and Nutrition) and has worked in food and education for over 30 years. She is an experienced teacher and has been moderating and examining both GCSE and Level 3 courses for over 10 years. Fiona teaches in the south west of England.

Victoria Ellis is an experienced teacher of Food and Nutrition and Head of Home Economics at Cwmtawe Community School, Neath Port Talbot. She has been an examiner and moderator for GCSE Food and Nutrition for a major awarding body for a number of years.

Jayne Hill qualified in 1978 as a Home Economics teacher from St Osyth College, Essex. She currently teaches both GCSE and A level specifications at Plymouth High School for Girls, and over her career has worked for several exam boards as both examiner and coursework moderator and latterly as principal examiner.

Bethan Jones BEd, graduated from Cardiff University. Her career includes teaching Food and Nutrition at A level and GCSE level mainly within secondary schools in Ceredigion, and prior to retirement, as Assistant Headteacher at Aberaeron Comprehensive school. She has been involved with Food and Nutrition and Catering for major awarding bodies for over fifteen years.

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