Sessions 11 to 16

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:

 

  • prepare a range of meals – becoming more confident cooks;
  • learn how to make a range of sauces/bases;
  • demonstrate their safe use of a knife and other small tools and equipment;
  • handle raw meat safely (high risk foods);
  • develop a greater awareness of time planning;
  • prepare a range of fresh ingredients, e.g. peeling, slicing.

 


Session

What will students learn?

Recipes

11

Weighing and measuring, Knife skills, Making a tomato based sauce (ragu), Use of hob (boiling, simmering)

Classic tomato ragu

Ratatouille

12

Weighing and measuring, Knife skills, Preparation of ingredients, including meat, fish or alternatives, Use of the hob (simmering)

Spinach, potato and chickpea curry

Thai green chicken curry

Lamb korma

13

Weighing and measuring, Combining (creaming method), Fruit preparation, Lining a cake tin, Using the oven (baking)

Dutch apple cake

Marble pear tray bake

Swiss roll

Savoury or sweet choux buns

14

Weighing and measuring Knife skills, Preparation of a range of ingredients, Cooking rice, Use of the hob (simmering)

Mushroom risotto

Savoury rice

Jollof rice

15

Weighing and measuring, Knife, Ingredient preparation, Using a hob (stir-frying)

Sizzling stir-fry

Fajitis

16

Weighing and measuring, Knife skills, Preparation of meat or alternatives, Making a meat or alternative base, Cooking potato, pasta or rice, Use of the hob (simmering) and /or use of the oven (baking)

Shepherd’s pie

Quick ‘V’ lasagne

Spaghetti bolgnese


Session 11

Session 11: Back to basics

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. 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 classic tomato ragu or ratatouille. These have been chosen as they demonstrate how a simple tomato based sauce can form the basis of many dishes and meals, as well as being another opportunity to practice essential knife skills.  



Session 12

Session 12: Curry to go!

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.

These have been chosen as they once again consolidate essential knife skills, as well as showing students another tasty meal that they could easily prepare or adapt in the future. If you have students who do not eat meat, then use an alternative, such as TVP or myco-protein, or additional vegetables. 



Session 13

Session 13: Celebration

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.

During this session, students will make either a Dutch apple cake or Marble pear tray bake.  These have been chosen as they demonstrate the creaming method in cake making. In addition, students will need to line a cake tin and use the oven safely. You may wish to look at the differences between this and the all-in-one method (see session 5).  Although both of the suggested recipes are quite traditional, there is lots of room for students to be creative, selecting different ingredients that could be combined into the dishes. 




Session 14

Session 14: Rice

This session is about cooking with rice to make a delicious meal or side dish. As with other sessions, students will revisit many skills and techniques, therefore making them more confident cooks.  Linking to the theme of this block of sessions, it is the Idea of students making dishes at school that they can easily make at home now, and in the future. 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 mushroom risotto or savoury rice. These have been selected as they show the versatility of rice in cooking, and how it can be used in different types of tasty, but inexpensive dishes. Knife techniques are demonstrated, along with safe use of the hob in cooking the rice to perfection. There is lots of room for students to be creative, selecting different types of ingredients that could be combined into the dishes. 




Session 15

Session 15: Stir-fry crazy!

This module of sessions aims to build on this confidence and independence, offering students the opportunity to learn new skills and techniques which lead to preparing and cooking a range of main meals. It also provides you with the opportunity to assess students’ practical capability for the end of this block of sessions. You could use the practical observation sheet to help.  

During this session, students will make either a sizzling stir-fry or fajitas. These have been chosen as they improve essential knife skills, act as a reminder for the safe use of the cooker and can be cooked by students easily at home for lunch or dinner. If you have students who do not eat meat, then use an alternative, such as tofu, beans or myco-protein.   There is lots of room for students to be creative, selecting different types of ingredients that could be combined into the dishes. 



Session 16

Session 16: Meal appeal

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. The result of this observation, along with their previous practical work, goes towards their ‘licence to cook’.

During this session, students will make either a shepherd's pie, quick 'V' lasagne or spaghetti bolognese. These have been selected as they demonstrate greater time management and kitchen organisation skills. They also show how a simple meat or vegetable base can be transformed into many different types of main meal. Both start by making a base, to which other ingredients can be added to transform it into a variety of dishes, e.g. shepherd's pie, chilli-con-carne. If you have students who do not eat meat, but wish to make the shepherd's pie, replace the lamb with an alternative (e.g. TVP, myco-protein) or a mixture of lentil and beans.