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 is the final session in this block, i.e. sessions 1 – 5. By this stage students should be familiar with the cooking area, equipment use and storage and general rules. During this session, students consolidate their safe use of the oven, as well as making an all-in-one mixture and dividing it equally. You may wish to observe students practical work using the observation sheet. The result of this observation, along with their previous practical work, goes towards their ‘licence to cook’.

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 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 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.

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

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

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

Development and maintenance of healthy teeth.

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

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.

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.

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 story is about the Food investigators welcomed students from China to their school and explored Chinese cuisine and cheese-making. Includes a worksheet on angles.

This section provides information to help teach about food processing.

This story is about the Food investigators welcomed students from China to their school and explored Chinese cuisine and cheese-making.