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MAINTAINING THE INTEGRITY OF ORGANIC MILK

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This guidance summarises current best practice. However, careful and detailed briefing and design development are crucial to ensure the best solution is developed for the particular needs of each school. The information in this document, therefore, is simply a starting point and a checklist for schools and their design teams, rather than a presentation of final designs. Key ideas and teaching approaches There is a wide range of teaching practice across food technology, catering and hospitality, which is reflected in a similarly varied approach to designing, arranging and equipping spaces for teaching at various levels. Some clear trends emerge, however, across the.

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