Quality Assured
Tooltip
These resources have been reviewed and selected by STEM Learning’s team of education specialists for factual accuracy and relevance to teaching STEM subjects in UK schools.

Licence to Cook Case Studies: Cooking

These case studies from Licence to Cook provide examples of activities and worksheets developed by lead practitioners to support the teaching and learning of basic cooking skills in the classroom.

Making a snack is a homework activity which asks students to analyse and review a snack they have made, explaining the purpose of the snack, the ingredients and the main processes.

Making flapjacks or granola bars provides questions about a flapjack demonstration, questions to evaluate flapjack or granola bars and space for students to place images of similar products.

Making fruit salad or dippy divers provides students with recipe suggestions, a list of what to consider when choosing ingredients, a planning sheet and questions to guide product evaluation.

Making muffins or mini cakes provides learning objectives and three recipes.

Making snack toasts sets out lesson objectives, a choice of three bread-based recipes and a product evaluation sheet for students to complete.

Making soups provides lesson objectives, two soup recipes, a planning sheet and questions to guide product evaluation.

Naming cooking equipment is a worksheet which asks students to name the equipment shown in a set of photographs and give an example of when it could be used appropriately.

Recipes for leftover foods provides students with recipes which can be used to avoid waste, including pear trifle, bubble and Squeak, bread and butter pudding and scotch eggs.

Technical terms is a useful list of key terms and their definitions for students starting practical cookery course.

Healthier choices is a lesson plan which extends the Licence to Cook dippy divers or fruit fusion cooking session to consider the Eatwell plate

Show health and safety information

Please be aware that resources have been published on the website in the form that they were originally supplied. This means that procedures reflect general practice and standards applicable at the time resources were produced and cannot be assumed to be acceptable today. Website users are fully responsible for ensuring that any activity, including practical work, which they carry out is in accordance with current regulations related to health and safety and that an appropriate risk assessment has been carried out.

Downloads

Show downloads

Close

Download all files as a .zip1.01 MB
Information on the permitted use of this resource is covered by the Category Three Content section in STEM Learning’s Terms and conditions.
Subject(s)Food Preparation and Nutrition, Design and technology
Age11-14
Published2000 - 2009
Published by

Collections
Direct URLhttps://www.stem.org.uk/rxzbs

Actions

Add to favourites list

Share this resource