A presentation about eating at different occasions.

An in-depth look at the process of digestion. This video was developed in the 1990s and some aspects are dated. The key teaching points are still relevant for 11-16 year old students today.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheet to record information on special breads.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheet on coordinates.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheets that the children match the foods that share the same ingredients.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheet to aid children in describing the features of recipes.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheet for bread tasting.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes recipe for cornbread.

This is the final unit in this module, i.e. sessions 6 – 10. By this stage students should be confident in the cooking area, know the use of many different types of equipment and becoming more creative in their cooking. During this unit, students consolidate their understanding by cooking a main meal component. You may wish to observe students’ practical work using the practical observation sheet. The result of this observation, along with their previous practical work, goes towards their ‘licence to cook’.

This session allows students to build confidence in using the hob. Although the hob may have been used in Session 3, this session concentrates on its safe use. In addition, it consolidates knife skills through the preparation of a variety of different vegetables. As with other sessions, it also provides opportunities to assess students’ practical capability. You could use the practical observation sheet to help. During this session, students will make either a vegetable chowder or minestrone soup.

This session is about students making a simple curry dish in one pan. It demonstrates the use of simple pieces of equipment in the preparation of a dish that students could easily prepare for themselves, their family or friends. This session also provides you with the opportunity to assess student practical capability. You could use the practical observation sheet to help. During this session, students will make a spinach, potato and chickpea curry, lamb korma or Thai green chicken curry.

This is an introductory session about students getting to grips with cooking and the working area. Some students may have had experience handling food before; others may not. This session allows all students to become familiar with, and therefore more confident in using, the cooking area. It also provides you with the opportunity to assess their practical capability, e.g. handling of food and use of equipment. You could use the practical observation sheet to help. During this session, students will make either a fruit fusion or dippy divers.

This session introduces students to the safe use of the oven, as well as consolidating the use of other pieces of equipment. By now students will begin to feel more confident in the cooking area, understand where different equipment is stored and follow the routine of different activities. It also provides you with the opportunity to assess their practical capability, in readiness for the observation in Session 5. You could use the practical observation sheet to help. During this session, students will make either fruity flapjacks or tropical granola bars.

This session welcomes students back to the cooking area after they have completed their first module, i.e. sessions 1 to 5. The students should be familiar with their surroundings, understand safety aspects of using the cooker and be confident in using a range of kitchen equipment. This session aims to build on this confidence, offering students greater flexibility to be creative. It also provides you with the opportunity to assess students’ practical capability. You could use the practical observation sheet to help.

This session is about students using the creaming method to make a simple cake. It provides the opportunity to use a hand-held electric mixer, although you may wish the students to make this mixture using a wooden spoon. Weighing and measuring are important aspects of this session, as quantities need to be precise in order for the cake to have a good finish. As with other sessions, it also provides you with the opportunity to assess students’ practical capability. You could use the practical observation sheet to help.

This session welcomes students back to the cooking area after their second module, i.e. sessions 6 - 10. By now, students should be becoming more confident and competent cooks. They should know the cooking area well, use equipment safely and wisely, and be able to prepare a range of ingredients and dishes independently. This session is about learning how to make a classic tomato ragu (sauce), which can then be used in many different ways in the future. It revises how to chop an onion.

This is the final session in this module, i.e. sessions 11 – 16, and of the Licence to Cook course. By now, students should be confident and competent in preparing and cooking a range of different dishes, plus have the skills and knowledge to adapt these for the future. During this session, students consolidate this understanding by preparing and cooking a main meal dish. You may wish to observe students’ practical work using the practical observation sheet.

This section provides information to help teach about diet related health issues.

This section provides information to help teach about diet related health issues.