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Hospitality & Catering

Our curriculum is designed to equip students with a diverse range of technological knowledge and abilities across various domains. From cooking to product design, textiles to IT skills, students will explore the exciting world of technology and develop practical skills for the modern era. Through engaging projects, hands-on activities, and real-world applications, students will cultivate their creativity, critical thinking, and technical proficiency.

Our curriculum emphasizes design thinking, entrepreneurship, and sustainable practices, fostering an entrepreneurial mindset and encouraging students to envision and create solutions for real-world challenges. During Key Stage 3, all students will gain practical experience in areas such as culinary arts, product prototyping, textiles, and information technology. Join us in this dynamic and forward-looking technology curriculum, where innovation, craftsmanship, and digital literacy prepare students for a rapidly evolving world.

What makes a good student of Technology?

Demonstrates a genuine interest and curiosity in exploring different areas of technology.
Possesses strong problem-solving skills and the ability to think critically and analytically.
Shows creativity and innovation in designing and creating practical solutions.
Exhibits effective communication and collaboration skills, working well in team projects.
Demonstrates attention to detail and precision in executing technical tasks.
Displays adaptability and flexibility in working with different tools, materials, and technologies.
Shows an understanding and application of design principles and processes.
Exhibits strong organization and time management skills to meet project deadlines.
Demonstrates a commitment to safety protocols and responsible use of technology.
Exhibits a growth mindset, embracing challenges and actively seeking opportunities for learning and improvement.

Key Stage 3 Curriculum

Curriculum Journey

Students will learn about Hospitality & Catering as part of a Technology rotation, spending a number of weeks per academic year covering the following areas:

Year 7: Basic cooking skills and nutrition
Year 8: Multicultural Foods
Year 9: Café Ramsay

Teaching Hours: Delivered as part of the Technology Rotation – 4 hours per fortnight

Key Stage 4 Curriculum

Exam Board - WJEC

What is the course?

Have you wondered what it takes to work in a top hotel or restaurant? Does food and discovering new flavours and skills in the kitchen inspire you? Maybe you are interested in developing the skills you need to work front of house? If so this practical and theoretical course can offer you the opportunity to uncover your potential.

What will I study?

Unit 1: The Hospitality and Catering Industry
Learn about the hospitality and catering industry, the types of hospitality and catering providers and about working in the industry.
Learn about health and safety, and food safety in hospitality and catering as well as food related causes of ill health.
Unit 2: Hospitality and Catering in action
Learn about the importance of nutrition and how cooking methods can impact on nutritional value. Learn how to plan nutritious menus as well as factors which involve menu planning. You will learn the skills and techniques needed to prepare, cook, and present dishes as well as learning how to review your practical work effectively.

What skills will I learn?

Use techniques in preparation of a variety of ingredients such as meat, fish, baked products, sauces. Complete dishes using presentation techniques such as piping, run-outs, knife skills.

What is expected of me?

You would be expected as necessary, to support the department system or supply your own ingredients for practical work and containers, attend all lessons on time and with the correct equipment; complete all work including valuable home learning; and to be able to work independently and as part of a team in class. You must of course always work safely and hygienically in the kitchen.

How will I be assessed?

You will be assessed through a written examination and an assignment.
Unit 1 will be assessed through an exam, which is worth 40% of your qualification.
Unit 2 you will complete an assignment where you will plan and prepare a menu in response to a brief. This will be worth 60% of your qualification and will take 12 hours.

What courses or employment can I progress to?

The hospitality industry offers a wide range of opportunities which includes:
Front of house manager, head waiter, housekeeper, executive chef, chef de partie, concierge, receptionist, events manager, wedding planner etc.

Successful completion of this qualification could support entry to qualifications that develop specific skills for work in hospitality and catering such as:
Level 1 Certificate in Introduction to Professional Food and Beverage Service Skills
Level 2 Certificate in Professional Food and Beverage Service Skills
Level or Level 2 NVQ Diploma in Professional Cookery

Where the WJEC Level 1/2 Award in Hospitality and Catering is achieved together with other relevant Level 1/2 qualifications, such as GCSEs in English and Maths and Science, learners may be able to access Level 3 qualifications relevant to the hospitality and catering sector, such as:
WJEC Level 3 Food, Science and Nutrition (certificate and diploma)
Level 3 NVQ Diploma in Advanced Professional Cookery

Teaching Hours: 5 hours per fortnight

Enrichment and Extra-Curricular

To extend learning beyond the classroom, you should consider doing some of the following tasks:

Try cooking in your own home and try out new recipes, then share them through a blog or social media to refine culinary skills and creativity.
Start an online channel or blog to share information about your interests and enhance your digital communication skills.
Practice model making and prototyping at home using materials such as clay, cardboard or digital tools such as CAD Software.

You can also extend your learning through reading. Here are some suggestions to get you started:

Book title	Book author
Taste	Stanley Tucci
Chocolat	Joanne Harris
Blackberry Wine	Joanne Harris
Science Experiments you Can Eat	Vicki Cobb
Emotional Designing- Why we Love (or Hate) Everyday Things	Don A Norman
1000 New Eco designs	Rebecca Proctor
Collapsibles	Per Mollerup
Structural Packaging Design	Pepin Press
Kitchen Confidential	Anthony Bourdain
Materials for Inspirational Design	Don A. Norman