Biscuit Bonanza
This Licence to Cook practical session is about baking biscuits, both savoury and sweet. During the session, students will make either Cheese straws or ANZAC biscuits. The session aims to improve students’ knowledge of flour based products and act as a reminder for the safe use of the cooker. It can be used as a stand-alone…
Baker's Haven
This Licence to Cook practical session is about the production of bread based products, with students making either Dinner rolls or Pesto pizza or Finnish fruit plait. There is scope for students to be creative, selecting different types of ingredients that could be combined into the dishes. The writing frames can be used before…
Cooking Session 16: Meal Appeal
This is the final practical session in the Licence to Cook course, and it is expected that students should be confident and competent in preparing and cooking a range of different dishes before this lesson. During this session, students consolidate their understanding by preparing and cooking a main meal, such as a shepherd's…
Cooking Session 15: Stir Fry Crazy
This Licence to Cook practical session aims to build students' confidence and independence in the kitchen, offering the opportunity to learn new skills and techniques which can lead to preparing and cooking a range of main meals. During this session, students can make either a sizzling stir-fry or fajitas. These recipes…
Cooking Session 14: Rice
This Licence to Cook practical session focuses on cooking with rice, revisiting many skills and techniques and allowing students to make dishes at school that they can easily recreate at home. During this session, students can make either a mushroom risotto or savoury rice. These recipes demonstrate the versatility of rice in…
Cooking Session 13: Celebration
This Licence to Cook practical session focuses on using the creaming method to make a simple cake. It provides the opportunity to use a hand-held electric mixer, although students can 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…
Cooking Session 12: Curry to Go!
This Licence to Cook practical session is about 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 at home. During this session, students can make a spinach, potato and chickpea curry, lamb korma or Thai green chicken curry.…
Cooking Session 11: Back to Basics
During this Licence to Cook practical session, students can make either a classic tomato ragu or ratatouille. These recipes demonstrate how a simple tomato based sauce can form the basis of many dishes and meals, as well as providing an opportunity to practice essential knife skills. Students will also use the hob to boil or simmer.…
Cooking Session 10: Mini Meals
During this Licence to Cook practical session, students make either koftas, spicy bean burgers or a fish and vegetable stack to demonstrate their skills and understanding of ingredient preparation. It also provides the opportunity for students to use a food processor to prepare ingredients. This session can act as a stand-alone…
Cooking Session 9: Pasta Mania
In this Licence to Cook practical session students make a savoury sauce and combine it with pasta to make a simple dish. Students start to prepare and cook items simultaneously, learning about timing and kitchen organisation. Key skills include weighing and measuring, use of the hob (boiling, simmering), grating, making a roux…
Cooking Session 8: Deli Salads
This Licence to Cook practical session is about creating a deli-style salad using a range of different ingredients. Students are presented with the opportunity to cook a range of starchy foods, whilst simultaneously preparing other ingredients for their salad. The aim of the session is to improve students’ organisational…
Cooking Session 7: Feel the Rub
This Licence to Cook practical session extends the rubbing in technique so that students learn to form and shape the rubbed-in dough. This additional dimension is a progression from Cooking Session 6, Creative Crumbles, as students will need to carefully control the amount of liquid added to the mixture to prevent it from becoming…
Cooking Session 6: Creative Crumbles
During this Licence to Cook practical session, students make apple and sultana crumble or vegetable crumble. These recipes allow students to practice weighing and measuring, rubbing-in, preparation of fillings, layering ingredients and baking. Writing frames are provided for students to record their own top tips and the skills…
Cooking Session 5: Batch Bake
During this Licence to cook practical session, students make courgette and cheese muffins, fruit muffins or mini fruit cakes. These recipes demonstrate combining ingredients (with the all-in-one method), accurate weighing and measuring and using the oven. Writing frames are provided for students to record their own top tips…
Cooking Session 4: Soup-er!
This Licence to Cook practical session allows students to build confidence in using the hob. Although the hob may have been used before, this session concentrates on its safe use. In addition, it consolidates knife skills through the preparation of a variety of different vegetables. During this session, students will make either…
Hygiene and Safety
This Licence to Cook face-to-face session is designed to accompany Protecting 1 and Protecting 2 tutorials. The first presentations goes into detail about the important area of cooking safely, including how to prepare, cook and store food, chilling and reheating, clearing up and keeping clean as you go along. The second presentation…
Healthy Eating
This Licence to Cook face-to-face session is designed to accompany the Eating Well 1 and Eating Well 2 tutorials. A presentation starts with eight top tips for eating well and then gives further details about foods to increase or reduce for a healthy diet. This is followed up with three activity sheets in which students look at the…
Cooking Session 3: Brilliant Baking
This Licence to Cook practical session introduces students to the safe use of the oven, as well as consolidating the use of other pieces of equipment. During this session, students make either fruity flapjacks or tropical granola bars. These recipes have been chosen as they use the oven and/or the hob and require students to…
Cooking Session 2: Top Toastie
This Licence to Cook practical session allows students to learn how to use the grill safely, as well as handling and preparing a range of ingredients. During the session, students will make either a croque-monsieur or pizza toast. These recipes help to consolidate the safe use of a knife, as well as allowing students to use…
Cooking Session 1: Getting to Grips
This is the introductory cooking session for the Licence to Cook Course. It allows students to become familiar with the cooking area and provides an opportunity to assess their practical capability. During the session, students make either a fruit fusion or dippy divers. The recipes do not require the application of heat and…
Designing and Making with Food at Key Stage One
From the Nuffield Foundation, these activities challenge children to make and prepare toast to customers' specifications. This task allows children to: • explore the different types of bread that can be toasted • find out people's preferences for this common food • think about when and how toast is…
Fortune Tellers
In this Planet Science resource, instructions are given for making a fortune teller so students can make one with their own questions and answers. Attractive templates are provided where the science topic links to a possible career. They can be used to stimulate interest among 9 to 13 year olds and suggest possible careers. The cooking…
Princeton USA: Can You Really Be a Burger Addict?
This Planet Science resource highlights the problems of fast foods and obesity to students. The stimulus is an American court case where a 56 year old man with diabetes and two heart attacks sued several fast food chains claiming they were responsible for his illnesses. Some scientists believe eating fast food can become an addiction.…
Extracting Iron from Cornflakes
This Catalyst article takes the form of a practical activity. Many breakfast cereals are fortified with iron and it is possible to extract this from the cereal by following the instructions in the article. This article is from Catalyst: Secondary Science Review 2008, Volume 19, Issue 2. Catalyst is a science magazine for students…
Plants in Our Lives
In this topic, from the Association for Science Education, students learn about the many products obtained from local plants. The topic is designed to allow classes in schools across the world to exchange information about the ways in which their lives depend on plants. The topic provides opportunities for students to identify…
Pesticides and Food
In this SATIS Revisited resource, students examine data, perform a risk assessment, and see how risks are sometimes reported in the media. This unit focuses on the consumer and considers whether or not we should be concerned about any pesticide residues that may be found on fruit and vegetables. In the first activity, Pesticides:…
Food Technology
A Nuffield design hexagon task focusing on food technology. The resource aims to extend understanding of how to evaluate a design by thinking how it affects people and whether it performs as expected. This resource contains a number of activities for each side of the design hexagon (student pages and resource tasks). In addition: •…
Food Technology: Design Guides
A set of design guides for Key Stage Four focusing on food technology providing a straightforward way for students to become familiar with the sorts of questions they should ask when designing for a particular focus area. A set of design guides for Key Stage Four focusing on electronic products providing a straightforward way…
Key Stage Four Food Technology Resource Tasks
A set of Key Stage Four Nuffield Foundation resource tasks focusing on food technology. Resource tasks are short, practical focused, activities designed to teach the resources for capability in a way which should intrigue and amuse students.
Key Stage Four Food Technology Chooser Charts
A set of Key Stage Four Nuffield Foundation chooser charts focusing on food technology. Chooser charts help students make decisions about approaches to take for strategy and communication. The chooser charts are particularly useful when students are tackling open-ended projects, such as capability tasks.
Key Stage Four Food Technology Capability Tasks
A set of Key Stage Four Nuffield Foundation capability tasks focusing on design, making and evaluation in food technology. For students to develop and reveal their capability longer more open tasks requiring designing, making and evaluating are necessary. Sometimes these activities are referred to as projects, or design and making…
Designing and Making with Food at Key Stage Two: Baking Bread
One of the trial units from the Nuffield Primary Solutions in Design and Technology. In this unit, children are tasked to make bread rolls. It is necessary to set the context for the activity. This may be to agree a theme as a class or group, such as 'to make bread rolls for a children's party' or to base their…