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.
Ethos
The course encompasses a number of key components to ensure students have an understanding of basic food hygiene, nutritional elements of food, their function in the body and how to live a safe and healthy lifestyle.
When studying the subject students are encouraged to participate in school events giving them the experience of the challenge of a real working environment and develop a culture of empathy, cooperation and working collaboratively.
Page last updated 15 October 2021
This course teaches students how to cook, serve and store food safely and hygienically in line with the 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 Catering and 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.
Key Stage 3
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 business. Farming, the providence of Food, Culture and religious festivals. Our emphasis will be on developing students' practical skills and linking that to the quality and expectations of the industry.
Year 9 Subject Information - Hospitality and Catering
Key Stage 4
The KS4 course has a strong practical element during Years 10 and 11 where students have the opportunity to experience a real work environment by catering for public events within the school. Students get the opportunity to prepare and serve dishes from all aspects of dietary needs addressing vegetarian, religious health and social needs of potential customers.
Year 11 Coursework requirement: There is a nine hours controlled assessment which challenges students’ practical skills and knowledge of the catering industry. Students will need to produce a two-course meal that links to the needs and criteria of the awarding body brief. The assessment is in two parts, four hours of research and planning and five hours practical where students need to demonstrate three preparations and three making skills.
Examination requirement: there is a 1 hour 15 min written exam at the end of the course in Year 11 which accounts for 60% of the GCSE grade.
Subject Information - Hospitality and Catering GCSE
Page last updated 8 November 2021
