Sessions 1 to 5

Getting started

Four videos to introduce getting ready to cook and weighing/measuring.

Licence to Cook

Learn more about Licence to Cook.

Sessions 1 to 5

Access teachers' notes, lesson plans and recipes for sessions 1 to 5.

Sessions 6 to 10

Access teachers' notes, lesson plans and recipes for sessions 6 to 10.

Sessions 11 to 16

Access teachers' notes, lesson plans and recipes for sessions 11 to 16.

Using equipment

Four videos showing how to use small pieces of electrical equipment safely.

Preparing ingredients

Thirteen videos showing how to prepare a range of ingredients safely - including knife skills.

Using the cooker

Four videos showing how to use the cooker safely, including draining away boiling water (after boiling on the hob).

Using flour

Five videos showing how to rub-in, form a dough, roll out a dough, fold a mixture and spoon mixture into cases.

Making a sauce

Two videos showing how to make a white and a tomato sauce.

Extra Session 1: Biscuits

Access teachers' notes, lesson plans and recipes for the extra biscuit sessions.

Extra Session 2: Bread

Access teachers' notes, lesson plans and recipes for the extra bread sessions.

Extra Session 3: Pancakes

Access teachers' notes, lesson plans and recipes for the extra pancake sessions.

Additional resources

Resources to support the teaching and learning of food preparation and cooking

Nutritional analysis

Explore food is a user-friendly online nutritional analysis tool for secondary school students

During these initial sessions, students will:

  • become familiar with (and more confident in) the cooking area;
  • learn (recap) the safe use of a knife;
  • use basic kitchen equipment;
  • use the oven safely (grill, hob, oven);
  • prepare a range of fresh ingredients, e.g. peeling, grating;
  • weigh and measure ingredients.

Session

What will students learn?

Suggested recipes

1

Knife skills (Bridge hold/Claw grip), Basic equipment, Fruit and vegetable preparation, e.g. peeling

Fruit fusion

Dippy divers

2

Knife skills, Grater, Wider ingredient preparation, Using the grill

Pizza toast

Croque-monsieur

3

Weighing and measuring (flour, sugar, syrup), Using the hob (leading to the melting method), Combining and mixing, Using the oven (baking)

Flapjacks

Granola bars

4

Weighing and measuring (vegetables / liquid), Knife skills (slicing, dicing), Vegetable preparation, e.g. potato, leek, Using the hob (boiling, simmering), Blending (optional)

Vegetable chowder

Minestrone

Spicy tomato soup

5

Weighing and measuring, Combining (all-in-one method), Preparation of fillings, e.g. grating, slicing, crushing, Dividing evenly between cases, Using the oven (baking)

Courgette and cheese muffins

Mini fruit cakes

Fruity muffins

Mini-carrot cakes


Session 1

 

Session 1: Getting to grips

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. These recipes have been selected as they do not require the application of heat. They provide a context for teaching of specific knife skills and preparation techniques, as well as the use of basic equipment.

 



Session 2

Session 2: Top toastie

 

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. These have been selected as they can be cooked under a grill and use a range of ingredients. 

 



Session 3: Brilliant baking

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. These have been chosen as they use the oven and/or the hob. These recipes also require students to weigh and measure their own ingredients.



Session 4

Session 4: Soup-er!

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, minestrone soup or a spiciy tomato soup. These have been chosen as they use a number of knife skills, in particular in the preparation of an onion, and the safe use of the hob. 



Session 5: Batch bake

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’.

During this session, students will make courgette and cheese muffins, fruit muffins, mini fruit cakes or mini carrot cakes. These have been chosen as they demonstrate combining ingredients (e.g. all-in-one method), accurate weighing and measuring and using the oven.