Now Your Cooking - Junior Cycle - Home Economics

Please Note: As a small business, we don't have live stock tracking on our website. We try to keep on top of it ourselves, but in busy periods such as Christmas or summer, things can slip through the cracks. We make every effort to order in things which are out of stock for orders, but this can cause delays. Where items are significantly delayed or in reprint, we will contact you and issue a refund in order to avoid delaying your full order and give you a chance to source it elsewhere.

Now Your Cooking - Junior Cycle - Home Economics

Now Your Cooking - Junior Cycle - Home Economics

Price:   €14.95 inc. VAT

Qty   

Now You're Cooking! Recipe and Evaluation Handbook facilities comprehensive preparation for the Junior Cycle Home Economics food literacy brief (CBA 2) and practical food skills examination. Providing an accurate record of cookery practicals and evaluations completed by each student, it focuses on the skills needed to move from theory into practice

  • Over 50 recipes that transfer from the classroom to everyday life.
  • Important information on kitchen equipment, technology in the kitchen, and hygiene and safety.
  • Guidance for students on evaluating dishes, supported by an extensive glossary  of terms
  • Learning intensions are clearly referenced at the start of each recipe.
  • Recipes include the serving number, preparation time and class timing advice.
  • Success criteria for every recipe.
  • The authors' working knowledge of one-hour practical classes ensures all recipes included are suitable for double classes and adaptable to the one-hour practical classes.
  • Top tips throughout provide information to understand recipes and adapt them.
  • Suggested activities link different topics together, e.g. special dietary considerations and recipe modification.
  • A good mix of individual/pair/group activities and question tie in with the eight key skills e.g. students manage themselves and their learning through the use of checklists/success criteria.
  • Encourages students to evaluate their dish and consider changes they would make in preparation for the reflective practices of CBA 2 and the evaluation section in the practical skill exam.
  • Comprehensive section on CBA 2 - costing a recipe, comparing products, features of quality and samples briefs with marking scheme for in-house exams.