Session 11-16

Session 11-16 of the Licence to Cook lessons.

Session 11-16

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

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

15

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

Sizzling stir-fry

Fajitas

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 bolognaise

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.  

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S11 Back to basics teacher's guide

A teacher's guide for the back to basics licence to cook session.

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S11 Classic tomato ragu

A resource looking at making a classic tomato ragu.

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S11 Ratatouille

A resource looking at making a Ratatouille.

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Practical observation sheet sessions 11-16

A practical observation sheet for licence to cook sessions 11 to 16.

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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. 

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S12 Curry to go teacher's guide

A teacher's guide for the curry to go licence to cook session.

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S12 Chickpea curry

A resource looking at making a chickpea curry.

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S12 Lamb korma

A resource looking at making a lamb korma.

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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. 

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S13 Celebration teacher's guide

A teacher's guide for the celebration licence to cook session.

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S13 Dutch apple cake

A resource looking at making a Dutch apple cake.

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S13 Marble tray bake

A resource looking at making a marble tray bake.

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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. 

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S14 Rice teacher's guide

A teacher's guide for the rice licence to cook session.

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S14 Mushroom risotto

A resource looking at making a mushroom risotto.

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S14 Savoury rice

A resource looking at making a savoury rice.

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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. 

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S15 Stir fry crazy teacher's guide

A teacher's guide for the stir fry crazy licence to cook session.

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S15 Fajitas

A resource looking at making fajitas.

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S15 Sizzling stir fry

A resource looking at making a sizzling stir fry.

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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.

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S16 Meal appeal teacher's guide

A teacher's guide for the meal appeal licence to cook session.

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S16 Shepherd's pie

A resource looking at making a Shepherd's pie.

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S16 Quick V lasagne

A resource looking at making a vegetarian lasagna.

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S16 Spaghetti Bolognaise

A resource looking at making Spaghetti Bolognaise.

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