14 Scheme For Year 7

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 1 Introduction to room, subject and procedures. Product analysis of existing fruit salad. Cost issues Demonstration and/or PowerPoint of Fruit Fusion/ Fruit Salad or Dippy Divers. (Bridge hold, claw grip) 2 Practical of Fruit Fusion/ Fruit Salad or Dippy Divers. Use of the hob. Slicing, dicing and measuring liquids. Demonstration of and/or PowerPoint of Vegetable Chowder or Minestrone Soup. 3 Practical of Vegetable Chowder or Minestrone Soup. Face 2 Face lesson ‘Hygiene and Safety (show examples of Pizza Toast or Croque-Monsieur! so students know what they are) 4 Practical of Pizza Toast or Croque-Monsieur! Only with PowerPoint and no demonstration.( Knife skills grater and use of the grill) On-line tutorial Hygiene and Safety 1 (Protecting – 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 method. Safety and use of the oven. Demonstration and/or PowerPoint of Flapjack / Granola bars. Food Labels. Consumer awareness-Food marketing v diet and health issues. Practical of Flapjack / Granola bars 6 Weighing and measuring and portion control through demonstration of and/or PowerPoint of Courgette and Cheese Muffins / Mini fruit cakes /Triple P muffins. Labels and allergy advice. Practical of Courgette and Cheese Muffins, or Mini fruit cakes, or Triple P muffins 7 Basic cooking skills on-line tutorial (cooking – getting to grips with cooking) 1 Demonstration and/or PowerPoint of Apple and Sultana Crumble / Courgette, Red Pepper and Cheese Crumble. (Rubbing-in, weighing and measuring, peeling and slicing) 8 Practical of Apple and Sultana Crumble / Courgette, Red Pepper and Cheese Crumble. Target setting and grading. Along side On-line tutorial Hygiene and Safety ( Protecting – cooking in the kitchen )2

Prep Planning for practical and evaluation of product produced. Planning for practical and evaluation of product produced. Planning for practical and evaluation of product produced. Planning for practical and evaluation of product produced.

Planning for practical and evaluation of product produced.

Planning for practical and evaluation of product produced.

Planning for practical and evaluation of product produced. Planning for practical and evaluation of product produced. H. Brodie 28.2.08

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