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Catering and Free School Meals

Hospitality and catering

As part of their work with food, student are taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in students opens a door to one of the great expressions of human creativity.

Learning how to cook is a crucial life skill that enables students to feed themselves and others affordably and well, now and in later life. 

Students are taught to:

 

-      Understand and apply the principles of nutrition and health 

-      Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet 

-      Become competent in a range of cooking techniques, for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes.

-      Understand the source, seasonality and characteristics of a broad range of ingredients. 

Curriculum information

YEAR 7

Learning outcomes

Students will be asked to investigate, trial and make a selection of dishes following a design brief. Students will be expected to use a range of savoury ingredients, including seasonal and non-convenience products. Students will be expected to demonstrate competence when using equipment.

Topics taught

  • Investigation
  • Design processes
  • Trialling
  • Making and evaluation

YEAR 8

Learning outcomes

Students will be asked to investigate, trial and make a selection of dishes following a design brief. Students will be expected to use a range of savoury ingredients including seasonal and non-convenience products. Students will be expected to demonstrate competence when using equipment.

Topics taught

  • Investigation
  • Design processes
  • Trialling
  • Making and evaluation

YEAR 9

Learning outcomes

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. The content is relevant not only to employees within food production, but also those with a responsibility for food safety in the industry, nutritionists and managers and owners. This extends the learners’ appreciation of the whole vocational area beyond the kitchen environment.

Topics taught

  • Importance of nutrition when planning menus
  • Understanding menu planning
  • Cooking various dishes

YEAR 10

Learning outcomes

Learners apply their learning by considering all aspects of the vocational sector. They should acquire knowledge of all aspects of the industry and be able to propose new hospitality and catering provision for specific locations. Learners will be able to use their learning of different types of establishment and job roles to determine the best option. They will then apply their learning in relation to front of house and kitchen operations to determine how the proposed hospitality and catering provision will operate efficiently and be viable legally and financially. Meeting the needs of their potential market is also important. This unit provides a broad introduction to the vocational sector in a way that is purposeful and develops a range of transferable skills.

Topics taught

  • The environment in which hospitality and catering providers operate
  • Hospitality and Catering Provisions
  • Health and Safety Requirements in the industry
  • Food and ill-health
  • Proposing a hospitality and catering provision to meet specific requirements

YEAR 11

Learning outcomes

Students will recap various elements of Year 9 and 10 to be able to successfully plan and execute their Controlled Assessment task (60% of final grade) and Written Exam (40% of Final Grade)

Topics taught

Unit 1:

  • The environment in which hospitality and catering providers operate
  • Hospitality and Catering Provisions
  • Health and Safety Requirements in the industry
  • Food and ill-health
  • Proposing a hospitality and catering provision to meet specific requirements  

Unit 2:

  • Importance of nutrition when planning menus
  • Understanding menu planning
  • Cooking various dishes
Link to exam specification https://www.wjec.co.uk/qualifications/hospitality-and-catering/hospitality-and-catering-level-1-2-award.html
I like the practical side. We learn about nutrition, how to prepare meals for different people with different needs, as well as making the food taste good. I enjoy learning new techniques during lessons and being able to take those skills home for future life.
Year 8 student