Food technology

8th September 2000 at 01:00
GREGGS BAKERY. By Beverley Haigh, in association with Greggs North West, Manchester. For more information, contact Zoe Lehmann, Training Department, tel: 0161 231 4611

Providing students with accessible information about commercial food production is possibly the most difficult aspect of teaching food technology. Beverley Haigh's teaching pack, developed through a teacher placement at Greggs Bakery in Manchester, leaves no stone unturned in exporing the bakery process. The pack aims to simulate batch production in the classroom and to take students through the complete bakery process. There are numerous meticulously planned practical tasks, student worksheets and fact sheets as well as detailed teachers' notes and coloured photographs. Although written with a specific NEAB course in mind, the detailed information cannot fail to be of immense value for any food technology GCSE.


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