Licence to Cook in Context

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Licence to Cook in Context
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• Key stage 3 review and implications for food
  education
• Licence to Cook what it is and what its not
• Compulsory cooking when?
• Joining up cooking and food technology

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Whole school approach
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Key stage 3 review
In schools Sept 07 Teaching Sept 08
Implications for DT Review/refresh SoW New
opportunities? DT, personal development and
ECM DT and personal, learning and thinking
skills Changes to level descriptors (4-8)
Assessment materials 2008/9
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Designing should include an understanding of
Key stage 3 review

• Users needs and the problems arising from them
• The criteria used to judge the quality of
  products
• The impact of products beyond meeting their
  original purpose and how to assess products in
  terms of sustainability
• Aesthetic, technical, constructional and
  relevant wider issues that may influence
  designing, selection of
• materials, making and product development

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Key Stage 3 review
Making in food should include

• Practical skills
• Safety and hygiene
• Diet and nutritional needs
• Characteristics of ingredients

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Key Stage 3 review

• The study of making in food should include
• a broad range of practical skills, techniques and
  equipment and standard recipes, and how to use
  them to develop, plan and cook meals and single
  or multiple products

• how to plan and carry out a broad range of
  practical cooking tasks safely and hygienically

• healthy eating models relating to a balanced
  diet, nutritional needs of different groups in
  society and factors affecting food choice and how
  to take these into account when planning,
  preparing and cooking meals and products

• the characteristics of a broad range of
  ingredients, including their nutritional,
  functional and sensory properties.

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Food Standards Agency

• Core food competences
• FSA consultation May August 07
• Minimum benchmark
• Progressive and cumulative from one age to the
  next
• Could be met at home, school or through other
  activities
• Show essential knowledge and capability
• Reflect UK-wide practice
• Aim to help children to develop skills and
  knowledge to make and implement healthy food
  choices

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Joining up the dots
KS 3 DT
Licence to Cook
FSA core competences
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Joining up the words
Licence to Cook
KS 3 curriculum
FSA Core competences
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Linking the PoS and Licence to Cook
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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
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How long does it take?
It is a minimum entitlement for all students
11-16 It is not intended that the programme
replaces the food technology curriculum Based
on a programme of 24 hours
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How does it fit into the curriculum?

• Will integrate into the revised Key Stage 3
  design and technology curriculum

Resources provide schools with materials to
supplement their own curriculum
Resources can be used flexibly to enhance an
existing, established scheme of work or in
entirety where curriculum plans are not in place
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What support is available?
Lead practitioner team

• All food specialists
• 98 recruited across England
• Support schools to implement programme
• Training

Comprehensive teacher guidance
Website
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Is KS3 food compulsory?
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Despite QCAs evidence gathered during
consultation, the 2008 programme of study
states The curriculum should include
resistant materials, systems and control and at
LEAST one of food or textile product areas
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Compulsory cooking
A further significant boost for cookery and food
awareness among young people is the Governments
plan to make cooking a compulsory part of the key
stage 3 curriculum in schools, from 2011.
Practical cooking is already much strengthened in
the recently revised secondary curriculum, which
is being introduced in September 2008. The
Licence to Cook, beginning at the same time,
means that all pupils aged 1116 are entitled to
learn to cook nutritious dishes from basic
ingredients, whether or not their school offers
cooking as part of the curriculum.
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Joining up cooking and food technology
Licence to Cook framework minimum
entitlement Identified skills and learning
outcomes Integrated into KS3/4
delivery Alternative provision Delivery models
and case studies being developed by lead
practitioners
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What next?
practical focus
nutrition and health
pupil enjoyment
curriculum audit
training