Licence to Cook
The Licence to Cook programme, funded by the Department for Education to provide all students with the opportunity to learn how to cook, as well as make informed decisions about diet and nutrition, health and safety and wise food shopping. The course is designed to be integrated into the Key Stage Three Food Technology curriculum, but can also be delivered through after school cooking clubs. Licence to Cook is based on students experiencing a minimum of 16 one-hour practical cooking sessions. To aid progression and flexibility, these sessions are divided into 3 modules which are designed to be taught in sequence, although the cooking sessions within each module can be taught in any order. Through experiencing these 16 sessions, students should become confident and competent in preparing and cooking a range of different dishes, and have the skills and knowledge to adapt these in the future. For each session, two to three recipes and accompanying lesson plans are suggested which teach particular skills and techniques, such as using the hob safely. The sessions can act as a stand-alone lesson or can be integrated into an existing series of lessons. There is also scope for students to be creative, with writing frames provided to support students in preparing their own version of the recipes. The course also includes a series of short videos demonstrating the techniques and skills covered in each cooking session, with face to face teaching sessions and tutorials covering the theory in the three learning areas: diet and nutrition, wise food shopping and hygiene and safety. Licence to Cook and Teach Food Technology were led by a consortium group comprised of the British Nutrition Foundation, The Design and Technology Association and the Specialist Schools and Academies Trust.
During these cooking sessions, from Licence to Cook, students will: • become familiar with the cooking area • learn about or recap the safe use of a knife • use basic kitchen equipment • use the oven safely • prepare a range of fresh ingredients, including peeling and grating • weigh and measure ingredients Each...
During these Licence to Cook sessions, students will: • use the grill, hob and oven – often simultaneously • weigh and measure ingredients accurately • combine and mix ingredients together carefully, forming dough • learn about the rubbing-in method • make a savoury white sauce • divide mixtures, cut and shape...
During these Licence to Cook practical sessions, students will: • prepare a range of meals – becoming more confident cooks • learn how to make a range of sauces/bases • demonstrate their safe use of a knife and other small tools and equipment • handle raw meat safely • develop a greater awareness of time planning...
These videos are part of the Licence to Cook programme and support the demonstration, teaching and learning of different food skills and techniques. The videos, presented by Year Eight and Year Nine students to support each of the cooking sessions in the course, have been grouped into related areas to illustrate...
|Subject(s)||Design and technology, Food Preparation and Nutrition, Food preparation|
|Published||2000 - 2009|
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- Department for Education