Sessions 6 to 10

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.

Getting started

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

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 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 dough;
  • prepare a range of fresh ingredients, e.g. grating, spreading;
  • use electrical equipment, e.g. hand-held whisk, food processor;
  • prepare equipment for cooking.

 


Session

What will students learn?

Suggested recipes

6

Weighing and measuring, Rubbing-in, Preparation of fillings, e.g. peeling, slicing, Layering ingredients, Using the oven (baking)

Apple and sultana crumble

Courgette, red pepper and cheese crumble

7

Weighing and measuring, Preparation of fillings, e.g. cutting, grating, Rubbing-in, Forming a dough, Shaping and cutting, Using the oven (baking)

Cheesy scones

Rock cakes

Scone based pizza

Cheese and onion triangles

Tomato and basil tart

8

Weighing and measuring, Knife skills

Ingredient preparation, including meat, fish or alternatives, Use of the hob (cooking pasta, potato, rice), Make a simple dressing (optional), Combining, layering, presenting

Cous cous salad

Layered pasta salad

9

Weighing and measuring, Use of the hob (boiling, simmering), Preparation of other ingredients, e.g. grating, Making a roux sauce, Cooking pasta (and draining), Combining sauce and pasta, Gratiné (use of grill or oven)

Macaroni cheese

Tuna and broccoli pasta

10

Weighing and measuring, prepare a range of ingredients for fillings, e.g. peeling; handle ingredients safely, e.g. meat and fish preparation; combine ingredients uniformly to the correct consistency; use a food processor to prepare ingredients; shape and form ingredients; use the oven or grill safely;

Koftas

Spicy bean burgers

Fish & veg stack


Session 6

Session 6: Creative crumbles

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.

During this session, students will make either an apple and sultana or herby veggie crumble. These have been chosen as they demonstrate the rubbing in technique and the preparation of a range of bases. 




Session 7

Session 7: Feel the rub / Perfect pastry

This session revisits the rubbing in technique, to consolidate learning, and extends to forming and shaping the rubbed-in dough. This additional dimension is a progression from Session 6, as students will need to carefully control the amount of liquid added to the mixture, to prevent it from becoming too dry or sticky, and shape the dough in a uniform manner. As with other sessions, it provides you with the opportunity to assess students’ practical capability. You could use the practical observation sheet to help.

During this session, students will make either cheesy scones, rocking rock cakes or scone based pizza. These have been chosen as they consolidate the rubbing in technique (from Session 6), plus help students form, shape or cut out dough.

If you would like to extend this session, look at Session 7 Extension

Perfect pastry: This is an extension to session 7. 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 of the rubbing in technique by making a pastry based dish and prepare a range of ingredients for tasty fillings. 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’.

During this unit, students will make either cheese and onion triangles or a tomato and basil tart. These have been chosen as they allow students to make shortcrust pastry, which uses the rubbing-in technique. It also provides the opportunity for students to roll out pastry and either line a flan ring/sandwich tin with pastry or make pasties. 



Session 8

Session 8: Deli-salads

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. You could use the practical observation sheet to help.

During this session, students will make either a vegetable couscous salad or a layered pasta salad. These have been chosen as they involve the preparation of a starchy food, i.e. couscous or pasta, as well as a range of other ingredients. Although not included, you may wish your students to make their own dressings, if time permits. The cous cous salad is easier to make. You may wish to challenge the students by substituting the cous cous for potatoes, noodles or rice which they must cook on the hob.



Session 9

Session 9: Pasta mania

This session is about making a savoury sauce and combining it with pasta to make a simple dish. Students start to prepare and cook items simultaneously, learning about timing and kitchen organisation. The session gets the students to use the hob and the grill, as well as other pieces of familiar equipment. If your students have not covered session 7 layered pasta salad, then this session will be more challenging. 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 either tuna and broccoli pasta bake or macaroni cheese. These have been chosen as they involve making a roux sauce. In addition, both recipes involve the safe use of the hob to cook pasta and the preparation of other ingredients. If you have students who do not eat fish, the tuna in the tuna and broccoli pasta can be replaced with an alternative or with extra vegetables.



Session 10

Session 10: Mini-meals

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’.

During this unit, students will make either Koftas, spicy bean burgers or a fish & veg stack. These have been chosen as they allow students to demonstrate previous skills and understand of ingredient preparation. It also provides the opportunity for students to use a food processor to prepare ingredients. Students will need to share the food processor in groups, waiting their turn or work in small groups. Alternatively, students could prepare the vegetables by hand, practicing their knife skills, or make breadcrumbs using a grater. You will need to decide what is best for your school. The spicy bean burgers recipe is vegan.