Licence to Cook in Context

Key stage 3 review and implications for food education Licence to Cook – what it is and what it’s not Compulsory cooking – when? Joining up ‘cooking’ and food technology

Whole school approach

Key stage 3 review In schools Sept 07 Teaching Sept 08 Implications for D&T: Review/refresh SoW New opportunities? D&T, personal development and ECM D&T and personal, learning and thinking skills Changes to level descriptors (4-8) Assessment materials – 2008/9

Designing should include an understanding of: 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 Key stage 3 review:

Key Stage 3 review Practical skills Safety and hygiene Diet and nutritional needs Characteristics of ingredients Making in food should include:

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 Key Stage 3 review 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.

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

Joining up the dots KS 3 D&T Licence to Cook FSA core competences

Joining up the words Practical skills Food handling and preparation Diet and nutritionDiet and nutritional needs Diet and health Food safetySafety and hygiene Food safety Wise food shopping Characteristics of ingredients Consumer awareness Licence to Cook KS 3 curriculum FSA Core competences

Linking the PoS and Licence to Cook Design and Technology PoS Licence to Cook learning objectives Licence to Cook cooking skills Recipe suggestions

“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

It is a minimum entitlement for all students It is not intended that the programme replaces the food technology curriculum Based on a programme of 24 hours How long does it take?

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

What support is available? Lead practitioner team Comprehensive teacher guidance Website  All food specialists  98 recruited across England  Support schools to implement programme  Training

Is KS3 food compulsory?

Despite QCA’s 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’

“A further significant boost for cookery and food awareness among young people is the Government’s plan to make cooking a compulsory part of the key stage 3 curriculum in schools, from 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 11–16 are entitled to learn to cook nutritious dishes from basic ingredients, whether or not their school offers cooking as part of the curriculum.” Compulsory cooking

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

practical focus nutrition and health pupil enjoyment What next? curriculum audit training