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Licence to CookTeach Food Technology
Stephanie ValentineDeputy Director General
The British Nutrition Foundation
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An update
Licence to Cook
Teach Food Technology
National curriculum?
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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?
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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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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
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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
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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.
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Overview: learning
Basic cooking skills
Wise food shopping
Diet and nutrition
Hygiene and safety
Practical cooking Theory (applied)
4 learning areas based on FSA food competences:
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Success!
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Schools trained (April 10)2935
Students registered 484,808
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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’
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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
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Practical training:
in schools based on Licence to Cook practical skills classroom management health and safety resources NQT support
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Nutrition and food science: The eatwell plate8 tips for eating wellEnergy and nutrientsNutritional needs through lifeAspects of food choiceCarbohydrate, protein and fat – functional properties in foodFunctions 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?
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Key stage 3
Key concepts:designing and makingcultural understandingcreativitycritical evaluation
Key processes:generate, model, communicate ideasproposals, specificationsunderstanding materials/ingredientsplan, organise activitiesevaluate, reflect criticallysolve problems
Range and content:users’ needscriteria, quality of products impact of products, sustainabilityaesthetic, technical, constructional selection of materials, making, product development
Making in food:practical skills, techniques, equipment, recipes, develop, plan, cook simple meals, single/multiple productssafety, hygienehealthy eating, nutritional needs, food choicecharacteristics of ingredients, nutritional, functional, sensory properties.
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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
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Resources and guidance
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Food Standards Agency – Food Competences
Age 7- 16+ progressive & cumulativeThemes: diet and health
consumer awarenesscooking (food preparation & handling)food safety
www.food.gov.uk
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21 Age 7–9 years Age 9-11 years
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22Age 11-14 years Age 14-16+ years
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23 www.foodafactoflife.org.uk
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