StudyOn VCE Food & Technology Units 3&4 Teacher Edition (Online Purchase)
|Pub date||December 2010|
Once connected to your students, you can set up classes and groups, and monitor and report on individual students' progress.
studyON VCE Food & Technology Units 3&4 Teacher Edition includes studyON VCE Food & Technology Units 3&4 Student Edition so that you access all the VCE Food & Technology Units 3&4 concept screens, videos, interactivities, past exam questions and more.
With studyON Teacher Edition you can monitor the progress of your students throughout the year and pinpoint areas that require further revision in the lead up to exams.
Start using studyON Teacher Edition in 3 easy steps:
1. Check students have connected to Teacher view
Your students will automatically appear in the 'unassigned students' list on the setup page of your teacher edition once they have ‘connected' to you in their studyON student edition.
2. Set up your classes and groups
To view collective results you can create as many groups as you like, with students in multiple groups.
3. Monitor &/or Report results
The ‘Monitor' feature allows you to view the studyON activity of each student for any period in the calendar year while the 'Report' section enables you to view student performance and results in a variety of ways. Reports created in studyON Teacher Edition can be exported and downloaded in Excel format.
Click here for more information on studyON VCE Food & Technology Unit 3&4 Student Edition
What is onlinepurchase?
Jacaranda's digital products are available via onlinepurchase.
Following payment you will receive an email with your studyON Teacher Edition registration code.
Go to www.jacplus.com.au to register your code and access studyON.
AOS 1: Maintaining food safety in Australia
Topic 1 - Causes of food spoilage and food poisoning
Topic 2 - Roles and responsibilities of authorities in protecting the food supply
Topic 3 - Australian food and manufacturer standards
Topic 4 - HACCP
AOS2: Food preparation and processing
Topic 1 - Primary and secondary processing of key foods
Topic 2 - Physical, chemical and sonsory properties of key foods
Topic 3 - Functions of natural components of key foods
Topic 4 - Cooking food
Topic 5 - Oreservation techniques
AOS 3: Developing a design plan
Topic 1 - Components of a design plan
Unit 4 Food product development and emerging trends
AOS1: Implementing a design plan
Topic 1 - Implementing a design plan
AOS2: Food product development
Topic 1 - Driving forces in food production
Topic 2 - Driving forces for new food product development
Topic 3 - Food product development
Topic 4 - New and emerging foods
Topic 5 - Emerging technologies in food product development
Topic 6 - Packaging systems
Topic 7 - Marketing and promotion of food