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: Helen Delorenzo

School: The Woodrush Community High School, Worcestershire

Product: Pupil / parent support Word doc entitled
Year 7 planner for food lessons
Year group: Year 7

Topics: Themes and dimensions for Year 7 module

Key focus: Lesson activity and learning outcome

Description: 3 pages identifying Lesson activity with WILT (learning
outcomes)
 Themes and Dimensions – Scheme of work Year 7 Food Technology
Name ………………………………………………………………………………………………………………. Date ………………………..
Week Work to be completed in lesson
1 Code of Conduct
Personal Hygiene and safety.
PP’s Personal Hygiene and Cooking safely
Layout of classroom/cooking units
Dem and plan Croque-monsieur using recipe risk
sheet
2 Practical – making Croque-monsieur
(unit 2)
I/S Evaluation
3 Evaluation of tools. Peelers and knives.
Practical task to peel and chop a potato or other
vegetable. Evaluate task.
Evaluate soups on the market - chunky/ recipes
using healthy seasonal vegs
4 Active Kids get Cooking Bronze Award
Identification of Task and Factors affecting food
choice. Brainstorm
Development of soup ideas / seasonal vegetables
5 Top Tips for a healthier lifestyle
PP Top tips
Eatwell plate
Students complete walk on wild side activity for
WALT
• Become familiar with cooking area.
• Understand importance of hygiene and
safety in cooking area.
• Plan for a practical task.
• Identify risks for practical task.
• Use a range of basic equipment safely and
hygienically.
• Use the bridge hold and claw grip.
• Use a grill safely
• Identify success criteria for croque-
monsieur
• Make a high quality product
• Use a variety of peelers
• Identify success criteria for using a peeler.
• Select the most suitable tool and justify my
choice.
• Plan and identify risks for making soup.
• Understand and identify the main points of
the design task.
• Understand the requirements of a balanced
diet
• Brainstorm use of seasonal ingredients to
meet the criteria of the task.
• Understand the 8 top tips for health
• Understand how to apply the top tips to own
diet
• Apply nutrition and understanding of
2
 soup ingredients – 3 columns Carbohydrate/
Vegetables/ Seasoning
Complete Planning sheet
6 Practical – vegetable soup
I/S Evaluation
7 Reinforce assessment of all skills learnt so far.
Identify how to improve levels
Alternative recipe ideas for fruit crumble using
w/sheet to include soft fruit for moistness
Dem, plan and risk assess fruit crumble.
8 Practical – fruit crumble
I/S Evaluation
9 Plan pizza pin wheels including review of healthy
eating and ingredients used
10 Practical – pizza pin wheels
I/S Evaluation, incorporating ability to meet costing
and sensory qualities.
11 Review evaluations, incorporating evidence from
testers and success criteria etc. Identify how to
improve levels.
Sensory analysis
Compile word bank of sensory descriptors
Taste testing theory
seasonal vegetables in developing and
planning soup recipe
• Use a cooker hob safely
• Prepare a range of different vegetables
safely and hygienically by peeling, chopping
and slicing,
• Identify success criteria for soup
• Make a high quality product
• Identify how to achieve higher level for
evaluation of work
• Assess risks in the making of fruit crumble
• Be more creative by selecting own choice of
fruit for making the crumble.
• Weigh and measure accurately
• Prepare fruit safely and hygienically
• Use the rubbing-in method
• Use the oven and hob safely
• Identify success criteria for crumble
• Make a high quality product
• Identify risks for making pinwheel pizza
eg addition of liquid to dough
• Identify success criteria based on the
need for use of healthier ingredients
• Weigh and measure accurately
• Rubbing-in fat to flour
• Measure liquid and add correct quantity to
mixture
• Roll out dough using rolling pin
• Spread filling and roll up dough evenly
• Cut pin wheels into even sizes
• Make high quality product.
• Identify how to achieve higher level for
evaluation of work.
• Understand what sensory analysis is.
• Identify words that describe sensory
characteristics.
• Understand how and why sensory analysis is
carried out in the food industry.
3
12 Evaluation of shop choc. chip cookies
Plan and risk assessment for Cookies practical
13 Practical- making cookies
I/S Evaluation including sensory wordbank and
comparison with shop cookie.
14 Plan and review hygiene and safety – mini fruit cakes
and chicken goujons/ potato wedges
15 Practical - Mini fruit cakes
16 Practical – chicken goujons/ wedges
17 Self evaluation and assessment/Target setting of
focus assessment area – evaluation.
18 Batch production of mini cakes
• Understand how sensory tests are carried
out under controlled conditions.
• Apply sensory analysis to evaluate shop
chocolate chip cookies.
• Plan and assess risks for making choc chip
cookies.
• Weigh and measure accurately
• Use the creaming method to combine
ingredients
• Divide mixture evenly to produce even sized
cookies
• Use the oven safely
• Identify success criteria
• Make a high quality product.
Plan and assess risks for making mini fruit cakes
and chicken goujons/ potato wedges.
• Weigh and measure ingredients
accurately
• Combine ingredients into an even, smooth
batter.
• Divide cake batter between cake cases
evenly
• Use the oven safely
• Identify success criteria for mini fruit
cakes
• Make high quality even sized product
• Weigh and measure ingredients accurately
• Consider the risk of cross contamination
when cutting, dipping and coating raw
chicken
• Slicing potatoes safely and evenly
• Safe use of oven
• Peer assessment of evaluation of practical
work
• Understand how to use assessment sheet to
identify targets for improvement
• Plan for individuals working as part of a
group in batch production practical
• Weigh and measure ingredients accurately
• Combine ingredients into an even, smooth
batter.
• Divide cake batter between cake cases
evenly
4
• Use the oven safely
• Identify success criteria for mini cakes –
cakes weigh within specific tolerances
Make high quality even sized product