Updated to introduce topics within the context of the new Primary Strategy and the National Literacy Strategy, this edited collection provides sound advice and practical suggestions about the teaching of literacy.
This is a fresh and practical approach to examining the way in which creative arts can be used in the classroom to enhance the learning of literacy in the primary school. It includes case studies and activities that clarify the role of creativity in the literacy teaching and advises how to help develop teaching skills. This is a must-have text for teachers who seek to make literacy learning interesting and fun.
This series introduces basic skills and concepts in a fun and engaging way. Simple questions encourage children to talk about their ideas and experiences.
This series introduces basic skills and concepts in a fun and engaging way. Simple questions encourage children to talk about their ideas and experiences.
This is a fresh and practical approach to examining the way in which creative arts can be used in the classroom to enhance the learning of literacy in the primary school. It includes case studies and activities that clarify the role of creativity in the literacy teaching and advises how to help develop teaching skills. This is a must-have text for teachers who seek to make literacy learning interesting and fun.
Updated to introduce topics within the context of the new Primary Strategy and the National Literacy Strategy, this edited collection provides sound advice and practical suggestions about the teaching of literacy.
Read and Respond is a series of photocopiable activity books based on popular children's novels. It aims to help teachers organize tasks which introduce children to a range of specific key reading skills. The series is banded into four ability levels: Starter (5-7 years), Beginner (7-9 years), Intermediate (8-10 years) and Advanced (9-11 years).
Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry. With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles.
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