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Licence to Cook Teach Food Technology. Stephanie Valentine Deputy Director General The British Nutrition Foundation. An update. Licence to Cook Teach Food Technology National curriculum?. Food technology headlines. September 2006 – entitlement September 2008 – new KS 3 curriculum

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licence to cook teach food technology

Licence to CookTeach Food Technology

Stephanie Valentine

Deputy Director General

The British Nutrition Foundation

an update
An update

Licence to Cook

Teach Food Technology

National curriculum?

food technology headlines
Food technology headlines
  • September 2006 – entitlement
  • September 2008 – new KS 3 curriculum
  • September 2008 – Licence to Cook
  • September 2009 – Teach Food Technology
  • September 2009 Hospitality diploma
  • Towards 2011 – compulsory food technology?

“The entitlement to cook will mean that every young person who wants to can learn basic cooking skills through dedicated lessons in food preparation techniques, diet and nutrition, hygiene and safety, and wise food shopping. This will be in addition to changes in Food Technology that the Qualifications and Curriculum Authority is already considering to make lessons more practical.”

Alan Johnson September 2006


For all maintained secondary schools in England

  • It is a minimum entitlement for all secondary age pupils
  • Licence to Cook started with the new KS 3 curriculum in
  • Sept 2008
  • Framework for development
  • Not intended to replace the food technology curriculum

Programme resources:

Teacher management area:

group/student admin

record and track progress

manage differentiated tutorials/assessment

teaching resources

16 session guides/lesson plans

42 standard recipes

42 PowerPoint presentations

42 recipe writing frames

33 cooking skills videos

interactive activities

Student area:

individual log-in

progress checks


Using the site

  • Teacher and student log-on to secure site.
  • Teacher can monitor progress and access resources.
  • Student can monitor their own progress, complete tutorials and access resources.

Overview: learning

4 learning areas based on FSA food competences:

Basic cooking skills

Wise food shopping

Diet and nutrition

Hygiene and safety

Practical cooking

Theory (applied)


Schools trained (April 10)



Students registered



Working beyond

Licence to Cook to 2011

  • Licence to Cook provides SOME key knowledge and understanding
  • Licence to Cook provides a framework for delivering practical skills
  • Also consider
  • Teaching of ‘designing’ part of the PoS
  • Further work on ‘characteristics of ingredients’ – food science
  • Opportunity to take part in ‘Design and Make assignments’


  • CPD programme:
  • supporting teachers – not food specialists
  • extension of Licence to Cook website
  • experienced practical trainers and mentors
  • guidance on new food rooms

Practical training:

  • in schools
  • based on Licence to Cook
  • practical skills
  • classroom management
  • health and safety
  • resources
  • NQT support

Nutrition and food science:

The eatwell plate

8 tips for eating well

Energy and nutrients

Nutritional needs through life

Aspects of food choice

Carbohydrate, protein and fat – functional properties in food

Functions of colloidal systems in food products

Curriculum management:

What is food technology?

What does a good scheme of work look like?

What’s different about teaching food technology?


Key stage 3

Range and content:

users’ needs

criteria, quality of products

impact of products, sustainability

aesthetic, technical, constructional selection of materials, making, product development

Key concepts:

designing and making

cultural understanding


critical evaluation

Key processes:

generate, model, communicate ideas

proposals, specifications

understanding materials/ingredients

plan, organise activities

evaluate, reflect critically

solve problems

Making in food:

practical skills, techniques, equipment, recipes,

develop, plan, cook simple meals, single/multiple products

safety, hygiene

healthy eating, nutritional needs, food choice

characteristics of ingredients, nutritional, functional, sensory properties.


September 2009 new framework of judgments

“the extent to which pupils adopt healthy lifestyles”

  • Inspectors should take account of different groups of pupils’:
  • understanding of the benefits of physical exercise (such as walking or cycling to school) and a healthy dietand how they have adopted these into their lifestyles
  • - responses to personal, social and health education (PSHE) and other aspects of the curriculum

Food Standards Agency – Food Competences

Age 7- 16+ progressive & cumulative

Themes: diet and health

consumer awareness

cooking (food preparation & handling)

food safety


Age 7–9 years

Age 9-11 years


Age 11-14 years

Age 14-16+ years