Eduqas GCSE Food Preparation and Nutrition: Revision Guide

Regular price €19.99
A01=Jayne Hill
Age Group_Ages 12+
Age Group_Ages 12+
Author_Jayne Hill
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Category1=Kids
Category=YPMT2
Category=YPZ
Category=YQTF
Category=YQZ
COP=United Kingdom
Delivery_Delivery within 10-20 working days
Eduqas
England
eq_adult
eq_isMigrated=2
eq_nobargain
exam
exam advice
exam techniques
exam-focused
Food Nutrition
Food Preparation
GCSE
KS4
Language_English
PA=Available
practice
preparation
Price_€10 to €20
PS=Active
questions
revision
skills
softlaunch
student-friendly
study tips
vocational

Product details

  • ISBN 9781908682871
  • Weight: 480g
  • Dimensions: 218 x 274mm
  • Publication Date: 21 May 2017
  • Publisher: Illuminate Publishing
  • Publication City/Country: GB
  • Product Form: Paperback
  • Language: English
  • Age Group: Ages 12+
Delivery/Collection within 10-20 working days

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2-4 Working Days: Available in-stock

10-20 Working Days: On Backorder

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The Revision Guide is endorsed by Eduqas, offering you high quality support you can trust. It is an invaluable aid for consolidating knowledge both at home for revision, and at school as a topic-by-topic summary as the course progresses.

Presents information in a colourful and highly visual way, with numerous photos and diagrams used to explain key concepts.
Provides the essential underpinning knowledge students will need to recap and revise this new course.
Summarises the key learning for each topic through the use of engaging mindmaps.
Helps students reinforce and check their learning through Grade Boost and QuickFire Questions.
Highlights and defines important terminology throughout.
Includes practice exam-style questions with suggested answers and commentaries.

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.