These case studies from Licence to Cook provide examples of activities and worksheets developed by lead practitioners to support the teaching of health and safety in food technology.

Safety and equipment is an example of a short worksheet for Year Seven students covering how to use a cooker...

These case studies from Licence to Cook provide examples of activities and worksheets developed by lead practitioners to support the teaching of product evaluation in food technology.

[b]Word bank for evaluations sheets[/b] gives a table of sensory terms which can be used to help students select and use...

These face-to-face teaching sessions are part of the Licence to Cook course, and were designed to enable teachers to deliver a minimum of three hours of learning about diet and nutrition, wise food shopping and hygiene and safety.

A range of activities are suggested for each of the three learning areas,...

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...

This teacher guidance provides an overview of the Licence to Cook programme, setting out the structure of the course, describing how it could be delivered in schools and highlighting how the resources can be used to support food education for students. The guides for the cooking sessions and demonstrations offer...

These tutorials are part of the Licence to Cook course and cover four main learning areas: cooking, diet and nutrition, wise food shopping and hygiene and safety. The tutorials were designed to be taught at any point during the Licence to Cook programme, either before, during or after each of the sixteen cooking...

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...

In this lesson students learn that food is eaten and digested in the body to allow the absorption of energy and nutrients and there are two types of nutrients - macronutrients and micronutrients.

They explore the three types of carbohydrates: monosaccharides, disaccharides and polysaccharides, intrinsic...

These resources use the context of feasting at Stonehenge to consider aspects of food processing, food allergies and intolerance.  There are opportunities for students to:

• make and test their own cottage cheese
• to consider the effect of processing on lactose content of foods
• to...

Inspired by the Born to Engineer video from Dr Eleanor Stride, an engineer who is developing a treatment for cancer that encloses cancer-treating drugs in bubbles, this resource supports students to increase their understanding of engineering in a food science context,...

In this experiment students prepare a smear slide of yoghurt and observe Gram stained bacteria using a microscope. The lesson also looks at magnification and representing numbers in standard form.

Curriculum links include:

* Working Scientifically - Experimental Skills and Investigations: use...

This teacher’s guide, provided by the Food Standards Agency, supports teachers to teach children about food safety.  This includes understanding food allergies, planning a balanced diet, and understanding food labels including traffic lights and best before dates.