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Licence to Cook: Teacher Guidance
This teacher guidance provides an overview of the Licence to Cook programme, setting out the structure of the course, describing how it could be delivered in schools and highlighting how the resources can be used to support food education for students. The guides for the cooking sessions and demonstrations offer practical advice and tips which are particularly useful for non-food specialists or newly qualified teachers.
Progressive observation sheets are provided for each of the three modules to assess students’ practical capability in preparing and cooking a range of dishes and using different pieces of equipment. Each of these sheets is linked to the aims and objectives of the module and is based around five criteria:
• Organisation
• Hygiene and safety
• Food preparation skills
• Cooking
• Final dish
Also included here are the certificates which can be awarded to students for completing the entire course at an appropriate level
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Please be aware that resources have been published on the website in the form that they were originally supplied. This means that procedures reflect general practice and standards applicable at the time resources were produced and cannot be assumed to be acceptable today. Website users are fully responsible for ensuring that any activity, including practical work, which they carry out is in accordance with current regulations related to health and safety and that an appropriate risk assessment has been carried out.
Downloads
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Licence to cook: Teachers' guide 305.58 KB
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Course overview 79.9 KB
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Cooking session guidance 84.98 KB
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Demonstrating 98.09 KB
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Let's get cooking skills charts 2.44 MB
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Parental consent example letter 29.5 KB
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Module 1 certificate 79.5 KB
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Module 2 certificate 79 KB
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Module 3 certificate 80 KB
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Final certificate 476.5 KB