Catering & Hospitality

What is the overall aim of what we are learning in Catering & Hospitality?

To equip students with the necessary skills to feed themselves and others nutritiously and in a safe manner. We also intend to prepare them to be able to progress to employment in this sector. Students will develop a wide range of cooking and food preparation skills as well as problem-solving, time management, oraganisational and planning skills.

We see this Catering and Hospitality as being a science and a design subject, so there is an emphasis on the visual aspect of food and its aesthetic appeal.

What are students learning in Year 7 & 8?

Students will learn about food safety and hygiene and how to identify and use basic cooking equipment. They will also learn about food production, where our food comes from and will be introduced to ethical standards such as Fairtrade. Students will also learn a wide range of recipes which they will plan, prepare, cook and evaluate.

Why are they learning these things?

Safety is at the heart of our curriculum and we teach our students the importance of staying safe in any food preparation environment. Students in Year 7 and 8 learn how to prepare basic dishes as a way to practice their skills in preparation for moving onto Level 1 and Level 2 courses.

What are the students learning in Year 9, 10 & 11?

Year 9

Students in Year 9 will deepen their understanding of food safety and will learn about food poisoning and pathogenic bacteria, and food spoilage and moulds. Students in Year 9 will learn how to plan, prepare, cook and evaluate intermediate level dishes through which they will continue to develop their cooking skills.

Year 10 and 11

Students will develop effective and safe cooking skills through the planning, preparing, cooking and evaluating a variety of high level dishes such as fillet fish/fish pie, sea bass and pea risotto, and fruit tart with creme patissière filling, fruit glaze and coulis. They will also develop knowledge and understanding of the properties and characteristics of food and will learn about the nutritional value of food and its relationship to health.

They will also explore the Hospitality and Catering industry, learning about the job various roles within the industry. This is supported through educational visits to food manufacturing companies and other places in the industry.

Why are they learning these things?

Year 9

All of what we teach at Year 9 is with the purpose of preparing students for Year 10 and 11, which is when they will embark on the WJEC Level 1/2 Vocational Award in Hospitality and Catering. It is important that students build their skills and learn how to plan and evaluate the work they produce.

Year 10 and 11

The WJEC Level 1/2 Vocational Award in Hospitality and Catering has been designed to support learners in schools and colleges who want to learn about this vocational sector and the potential it can offer them for their careers or further study. It is most suitable as a foundation for further study.

Unit 1: The Hospitality and Catering Industry will be externally assessed The external assessment is available in June each year. Unit 1 is completed in year 10 with the exam taken in June so that it leaves year 11 for Unit 2: Students have the opportunity to repeat the exam in June of year 11 if they have not achieved their target grade.

Unit 2 Hospitality and Catering in Action Learners apply their learning to safely prepare, cook and present nutritional dishes. They will draw on their learning of different types of provision and kitchen and front of house operations in Unit 1, as well as personal safety in their preparations.

How can I find out more about what students are learning?