Resources by Heinemann

Towards a Science of Science Teaching was first published in 1981. It described the findings of the Concepts in Secondary Mathematics and Science Project and explained the methods and results of that research programme. It gave an account of testing instruments (Science Reasoning Tasks) which teachers could use to...

Towards the Specification of Minimum Entitlement: Brenda and Friends

In April 1983 the Steering Committee of the Secondary Science Curriculum Review published a consultative paper Science Education 11-16: proposals for ac...

Little Nippers features a collection of first information books for young learners offering quality non-fiction supported by clear photographic images. Capture the young learner's imagination with these "real" books...

Little Nippers features a collection of first information books for young learners offering quality non-fiction supported by clear photographic images. Capture the young learner's imagination with these "real" books...

This series uses a common or well-known element to look at the groups of the periodic table and to show the similarities and differences between elements. It uses full-colour illustration of the periodic table and...

Transporting Chemicals

A Year Ten module from the Salters’ double award science course. The story-line for this unit is the whole world market for manufactured chemicals and the need to transport them safely to where they are needed. This shows the importance of systems which convey concise,...

This item is one of over 25,000 physical resources available from the Resources Collection. The Archive Collection covers over 50 years of curriculum development in the STEM subjects. The Contemporary Collection includes all the latest publications from UK educational publishers.

Explains the functional properties of food and how foods can be combined and changed to create other properties. Each individual ingredient (cereals, sugar, eggs, etc) is featured in a double-page spread with...

An explanation of the functional purposes of food and how foods can be combined and changed to create other properties. It covers the National Curriculum requirements for Key Stage Four in this area.

Each...

Explanations of the properties of food to help students understand how ingredients behave and what we use them for. Fully integrated tasks help students to develop their skills and understanding. The photocopiable...