Home Economics for CSEC® Examinations Student's Book: Food & Nutrition BY N. Maynard, R. Dyer

Home Economics for CSEC® Examinations Student's Book: Food & Nutrition BY N. Maynard, R. Dyer

$139.00

Home Economics for CSEC® Examinations is a course aimed specifically at secondary school students in the Caribbean who are preparing for their CSEC® examination. The course is divided into three books: Management, Food and Nutrition, and Clothing and Textiles, and has been written in line with the latest Caribbean Examinations Council syllabus requirements.
The foundation for this course can be found in Home Economics: A Caribbean Approach.

Food and Nutrition includes the following key features:
food preparation and service
food service management
principles of nutrition

Significant changes and advances are constantly being made in the teaching of food and nutrition and these adjustments have been incorporated into the Caribbean Secondary Examination syllabus. This text reflects these changes and is divided into three broad sections: Food Preparation and Service; Food Service Management and Principles of Nutrition. The authors, considering the scope of the subject, have made it possible for this text to be useful not only at the secondary level but beyond.

Book Title Home Economics for CSEC® Examinations Student's Book: Food & Nutrition BY N. Maynard, R. Dyer
Type Textbooks - Secondary (4-5) - Home Economics
ISBN 9780333926888

Home Economics for CSEC® Examinations is a course aimed specifically at secondary school students in the Caribbean who are preparing for their CSEC® examination. The course is divided into three books: Management, Food and Nutrition, and Clothing and Textiles, and has been written in line with the latest Caribbean Examinations Council syllabus requirements.
The foundation for this course can be found in Home Economics: A Caribbean Approach.

Food and Nutrition includes the following key features:
food preparation and service
food service management
principles of nutrition

Significant changes and advances are constantly being made in the teaching of food and nutrition and these adjustments have been incorporated into the Caribbean Secondary Examination syllabus. This text reflects these changes and is divided into three broad sections: Food Preparation and Service; Food Service Management and Principles of Nutrition. The authors, considering the scope of the subject, have made it possible for this text to be useful not only at the secondary level but beyond.

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