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Product Details 基本信息 ISBN-13 书号 9780735842830 Author 作者 Rutland, J.(作者) Format 版本 精装 Pages Number 页数 48页 Publisher 出版社 Northsouth Books Publication Date 出版日期 1800-01-01 Product Dimensions 商品尺寸 11.1 x 8.6 x 0.4 cm Shipping Weight 商品重量 1100g Language 语种 英语
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Product Details 基本信息 ISBN-13 书号 9783030393410 Author 作者 Marion Rutland Format 版本 平装-胶订 Pages Number 页数 333页 Publisher 出版社 Springer Publication Date 出版日期 2021-09-04 Product Dimensions 商品尺寸 9.2 x 6.1 x 0.7 cm Shipping Weight 商品重量 1180g Language 语种 英语 Book Contents 内容简介 This book draws together the perceptions and experiences from a range of international professionals with specific reference to food education. It presents a variety of teaching, learning and curriculum design approaches relating to food across primary, secondary and vocational school education, undergraduate initial teacher education programs, and in-service professional development support contexts.Contributions from authors of a variety of background and countries offer insight into some of the diverse issues in food education internationally, lessons to be learned from successe
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Product Details 基本信息 ISBN-13 书号 9781138420618 Author 作者 Marion Rutland Format 版本 精装 Pages Number 页数 212页 Publisher 出版社 Routledge Publication Date 出版日期 2017-08-02 Language 语种 英语 Book Contents 内容简介 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.
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【预订】Food Education and Food Technology in School Curricula 9 美国库房发货，通常付款后3-5周到货！
Product Details 基本信息 ISBN-13 书号 9783030393380 Author 作者 Marion Rutland Format 版本 精装 Pages Number 页数 356页 Publisher 出版社 Springer Berlin Heidelberg Publication Date 出版日期 2020-05-03 Language 语种 英语 Book Contents 内容简介 This book draws together the perceptions and experiences from a range of international professionals with specific reference to food education. It presents a variety of teaching, learning and curriculum design approaches relating to food across primary, secondary and vocational school education, undergraduate initial teacher education programs, and in-service professional development support contexts.Contributions from authors of a variety of background and countries offer insight into some of the diverse issues in food education internationally, lessons to be learned from successes and failures, including action points for the future. The book will be both scholarly
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