Ethos
The need to eat healthily can’t be stressed enough. By giving students a broad understanding of different cultures, catering industry standards, methods and processes, a curriculum in Catering, Hospitality and Food, delivers skills that are needed to be self-sufficient, healthy and independent when working with food and developing this lifelong skill.
Intent
This course not only prepares students for some important life skills but also teaches students how to cook, serve and store food safely and hygienically in line with industry standards and government legislation.
Understanding the link between the foods and ingredients we eat, and how the function of the nutrients they contain and perform in the body.
How special dietary needs can affect the choices people make when selecting foods, and the symptoms caused by poor dietary choices.
This course encourages students to challenge themselves to prepare and serve food to Hospitality and Catering industry standards. Using specialist equipment and technical knowledge to create quality dishes and products.
Students will be encouraged to experience the industry, where possible, in the school environment processing for events.
Page last updated November 2023
Key Stage 3
In Key Stage 3 (Years 7 and 8) students follow the Design and Technology National Curriculum. Cooking and Nutrition make up part of a rotation system (carousel) along with Art and other Design and Technology subjects (see ‘Design and Technology’ for more information on Years 7 and 8).
Year 9
Students in Year 9 are in a ‘transition’ into GCSE. The focus for this year is to give students a solid understanding of Hospitality and Catering and the other industries that feed into the subject, for example: Farming, Providence of Food, Culture and Religious Festivals.
Our emphasis will be on developing students' practical skills and knowledge linking it to the quality and expectations of the industry. Students are also encouraged to participate in Hospitality and catering events at a school and local community level.
Year 9 Subject Information - Food, Hospitality and Catering (PDF)
Key Stage 4
This vocational award in Hospitality and Catering supports our students to learn about this industry and the potential it can offer them for their careers or further study.
It is a great foundation for the future and provides opportunities to develop a range of specialist and general skills that would support their progression to employment.
The course has a good balance of building on the skills of previous years and encouraging learners to take on new skills and challenges, while also gaining valuable knowledge and understanding of the Hospitality and Catering Industry. During Years 10 and 11, students also have the opportunity and are encouraged to experience a ‘real work environment’ by catering for public events within the school.
Students are expected to prepare and serve dishes from all aspects of dietary needs, addressing the vegetarian, religious, cultural, health and social needs of potential customers.
Students are assessed in Year 11, with a written exam about the Hospitality and Catering Industry (40% of the GCSE grade) and coursework, which is a controlled assessment of practical skills and knowledge, where students will need to independently produce a two-course meal and portfolio of evidence, which links to the needs and criteria of the exam board brief (60% of the overall GCSE grade).
Subject Information - Food, Hospitality and Catering GCSE (link)
Page last updated November 2023
