Licence to Cook in Context. Key stage 3 review and implications for food education Licence to Cook...
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Transcript of Licence to Cook in Context. Key stage 3 review and implications for food education Licence to Cook...
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 SoWNew opportunities?D&T, personal development and ECMD&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 skillsSafety and hygieneDiet and nutritional needsCharacteristics 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 Practical skills Food handling and preparation
Diet and nutrition Diet and nutritional needs
Diet and health
Food safety Safety 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 Cooklearning objectives
Licence to Cookcooking 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 11-16
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 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 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