Licence to Cook: Module 3

During these Licence to Cook practical 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 • develop a greater awareness of time planning • prepare a range of fresh ingredients, including peeling and slicing Each session is supported by teacher’s notes which outline aims and objectives, time plans, suggested recipes, equipment and shopping lists. The recipes are presented in a variety of formats, including PowerPoint, text only and text with photographs, and supported by a suite of videos demonstrating the preparation skills. For a full overview of the Licence to Cook course, see the Teacher Guidance.