Case studies and exemplar materials are produced by

individual teachers working as Lead Practitioners for the

Licence to Cook Programme.

N.B this work is based on the Licence to Cook programme; the

resources may have been changed/adapted to suit local needs.

LP author: Heidi Brodie

School: St. George’s School, Harpenden, Herts

Product: Teacher guidance
Word document entitled: Scheme for Year 7
Year group: Year 7

Topics: SOW plan for 8 weeks of two lessons per week

Key focus: Scheme showing KS3, Licence to cook and Food
Competences
Description: Aid to planning by identifying weekly lesson topics and
homework
2008 Year 7 scheme summary
Key: KS3 P o S
FSA competencies
As above plus L2C or L2C on own.
L2C = Module 1 (Units 1 – 5) L2C = Module 2 (Unit 6)
Week Summative Activity Prep
1 Introduction to room, subject and procedures. Product Planning for
analysis of existing fruit salad. Cost issues practical and
Demonstration and/or PowerPoint of Fruit Fusion/ Fruit evaluation of
Salad or Dippy Divers. (Bridge hold, claw grip) product produced.
2 Practical of Fruit Fusion/ Fruit Salad or Dippy Divers. Planning for
Use of the hob. Slicing, dicing and measuring liquids. practical and
Demonstration of and/or PowerPoint of Vegetable Chowder evaluation of
or Minestrone Soup. product produced.
3 Practical of Vegetable Chowder or Minestrone Soup. Planning for
Face 2 Face lesson ‘Hygiene and Safety practical and
(show examples of Pizza Toast or Croque-Monsieur! so evaluation of
students know what they are) product produced.
4 Practical of Pizza Toast or Croque-Monsieur! Only with Planning for
PowerPoint and no demonstration.( Knife skills grater and practical and
use of the grill) evaluation of
On-line tutorial Hygiene and Safety 1 (Protecting – product produced.
Tutorial 1 Getting ready to cook). Compare the price of
home-made and eat out pizza. Economic issues.
5 Weighing and measuring.(Flour, sugar syrup) Melting Planning for
method. Safety and use of the oven. Demonstration and/or practical and
PowerPoint of Flapjack / Granola bars. Food Labels. evaluation of
Consumer awareness-Food marketing v diet and health product produced.
issues.
Practical of Flapjack / Granola bars
6 Weighing and measuring and portion control through Planning for
demonstration of and/or PowerPoint of Courgette and practical and
Cheese Muffins / Mini fruit cakes /Triple P muffins. Labels evaluation of
and allergy advice. product produced.
Practical of Courgette and Cheese Muffins, or Mini fruit
cakes, or Triple P muffins
7 Basic cooking skills on-line tutorial (cooking – getting to Planning for
grips with cooking) 1 practical and
Demonstration and/or PowerPoint of Apple and Sultana evaluation of
Crumble / Courgette, Red Pepper and Cheese Crumble. product produced.
(Rubbing-in, weighing and measuring, peeling and slicing)
8 Practical of Apple and Sultana Crumble / Courgette, Red Planning for
Pepper and Cheese Crumble. practical and
Target setting and grading. Along side On-line tutorial evaluation of
Hygiene and Safety ( Protecting – cooking in the kitchen )2 product produced.
H. Brodie 28.2.08