1. Licence to Cook Teach Food Technology Stephanie Valentine Deputy Director General The British Nutrition Foundation

2. An update Licence to Cook Teach Food Technology National curriculum? 2

3. 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? 3

4. 4 “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

5. 5  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

6. teaching resources 16 session guides/lesson plans 42 standard recipes 42 PowerPoint presentations 42 recipe writing frames 33 cooking skills videos interactive activities Teacher management area: group/student admin record and track progress manage differentiated tutorials/assessment Programme resources: Student area: individual log-in progress checks www.licencetocook.org.uk

7. 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.

8. 8 Overview: learning Basic cooking skills Wise food shopping Diet and nutrition Hygiene and safety Practical cookingTheory (applied) 4 learning areas based on FSA food competences:

9. 16 session guides 42 standard recipes + extras 42 PowerPoint presentations 42 recipe writing frames 33 cooking skills videos Interactive activities Observation forms Standard letters

10. Success! 10 Schools trained (April 10) 2935 Students registered 484,808

11. 11 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’

12. 12 2009-2011 CPD programme:  supporting teachers – not food specialists  extension of Licence to Cook website  experienced practical trainers and mentors  guidance on new food rooms www.teachfoodtechnology.org.uk

13. Practical skills training 3 days Nutrition & food science 1 day Curriculum management 1 day Subject mentor 1 day

14. 14 Practical training:  in schools  based on Licence to Cook  practical skills  classroom management  health and safety  resources  NQT support

15. 15 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?

16. 16 Key stage 3 Key concepts: designing and making cultural understanding creativity critical evaluation Key processes: generate, model, communicate ideas proposals, specifications understanding materials/ingredients plan, organise activities evaluate, reflect critically solve problems Range and content: users’ needs criteria, quality of products impact of products, sustainability aesthetic, technical, constructional selection of materials, making, product development 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.

17. 17 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 diet and how they have adopted these into their lifestyles - responses to personal, social and health education (PSHE) and other aspects of the curriculum

18. 18 Resources and guidance

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20. 20 Food Standards Agency – Food Competences Age 7- 16+progressive & cumulative Themes: diet and health consumer awareness cooking (food preparation & handling) food safety www.food.gov.uk

21. 21 Age 7–9 yearsAge 9-11 years

22. 22 Age 11-14 years Age 14-16+ years

23. 23 www.foodafactoflife.org.uk

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