An outline of a fridge and cupboard to which food images can be placed.

This section provides information to help teach about food processing.

Talk about watering and demonstrate how to do it with care. Set up a care rota to show who will water the plants. You can use the Plant watering sheet to keep a record.

This provides an overview of digestion in the human body.

Children use the food pictures to decide what they like and don’t like to create a food book.

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

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

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

An overview of different health issues. Follow the link for further resources.

Development and maintenance of healthy teeth.

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

A powerpoint to show what foods are grown in each season in the UK. Follow the link for lesson plans and resources.

Created for 11-16 year olds, this set of resources developed by ‘British Nutrition Foundation’, form part of a series of exciting lessons with a focus on dairy farming, the environment and sustainability. This section provides you with a teachers guide, PowerPoint presentations, links to video clips, online tutorials and more downloadable resources. These new secondary resources have been developed by the ‘British Nutrition Foundation’ and supported by the Agriculture and Horticulture Development Board’s (AHDB) dairy sector organisation - DairyCo

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 is about creating a deli-style salad using a range of different ingredients. Students will be presented with the opportunity to cook a range of starchy foods, while simultaneously preparing other ingredients for their salad. This will test their organisational skills in the kitchen. It also challenges students to assemble and present their salad attractively. The session revisits and embeds essential knife skills which were introduced throughout sessions 1-5. It also provides you with the opportunity to assess students’ practical capability.

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 session is about students using the grill safely, as well as handling and preparing a range of ingredients. This session allows all students to build their confidence in the cooking area, learning where equipment is stored and how to work safely. It also provides you with another opportunity to assess their practical capability, e.g. safe use of equipment. You could use the practical observation sheet to help. During this session, students will make either a croque-monsieur or pizza toast, something which they would enjoy making at home.

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.