Hospitality and Catering
Why study Hospitality and Catering?
Our Hospitality and Catering curriculum is to ensure students have the ultimate experience and understanding of future. Hospitality and Catering gives students challenging opportunities to work in an industrial style environment, learning through a wide variety of topics, progressing from Key stage 3. It challenges students in terms of nutrition in techniques and food presentation and studying the functions of ingredients in making nutritional products for the food industry. The process of creative thinking and innovation inspires students to bring out undiscovered talents, which in turn cultivates a self It also challenges and appeals to the confidence and belief in their abilities to achieve, creative instincts that have driven humanity to discover, adapt and overcome. Every food product purchased in a hospitality establishment has been designed, assembled, a problem, solved and developed. The hospitality and catering industry can have great influence on the spiritual, moral, social, and cultural development of a product and in some way, help prepare for our future.
How will I study Hospitality and Catering?
At Key stage 3 we study Food and Nutrition to gain all the required skill and knowledge that would be needed at KS4.
During Key Stage 4, students are taught knowledge, skills and understanding.
You will learn:
- Advanced food preparation skills
- The ‘how and why’ of food safety
- How the Hospitality and Catering industry is organised
The course also encourages the investigation and study of catering and hospitality in a variety of contexts. The contexts you are given opportunities to acquire competence, capability and critical skills through the creation, implementation, use and evaluation of a range of resources.
What will I study at Key Stage 3?
Within the Food element of the KS3 Design and Technology curriculum, pupils will design, make, and evaluate a range of predominantly savoury dishes familiar with current healthy eating guidelines and develop technical knowledge. In addition, pupils will explore the nutritional needs of a variety of target groups and will be able to make an informed choice of food within a range of contexts.
Pupils will have the knowledge, understanding and skills to follow a selected recipe and to safely trial and refine a wide range of practical skills and techniques. From gaining confidence and competence in Year 7, they should progress onto becoming more independent in Year 8 and then showing initiative in their approach to practical tasks in Year 9. At this stage, pupils will also have the option to opt to embark upon a Level1/2 Hospitality and Catering course at KS4.
What will I study at Key Stage 4? (WJEC HOSPITALITY AND CATERING LEVEL1/2(TECHNICAL AWARD)?
The course will encourage pupils to have knowledge of issues related to nutrition and food safety and how they affect successful hospitality and catering operations. They will also develop a broad range of food preparation and cooking skills as well as important transferable skills of problem-solving, organisation and time management, planning and communication essential in the workplace.
Catering enables pupils to understand cultural diversity by exposing them to different attitudes, values, and traditions of other cultures, including religious and non-religious ones when they examine food choice and the factors behind this. Pupils reflect on their own identity and reasoning behind their own culture, traditions, and beliefs.
Assessment at Key Stage 4
| Unit 1: The hospitality and catering industry | Unit 2: Hospitality and catering in action |
|---|---|
| 1.1.1 Hospitality and catering providers 1.1.2 Working in the hospitality and catering industry 1.1.3 Working conditions in the hospitality and catering industry 1.1.4 Contributing factors to the success of hospitality and catering provision |
2.1 The importance of nutrition 2.2 Menu planning 2.3 The skills and techniques of preparation, cooking and presentation of dishes 2.4 Evaluating cooking skills |
During Year 10 and Year 11 the pupils will draw upon their foundation knowledge acquired in KS3 Food to support their learning to develop a range of specialist skills and understanding of the Hospitality and Catering sector. Pupils will study how a Hospitality and Catering provider operates and the range of factors to consider to be a successful business. Pupils will learn at a greater depth the importance of personal/food safety and hygiene, principles of nutrition, diet and good health. Where food comes from (provenance) and how to prepare the following commodities (ingredients) meat, fish, eggs, dairy, fruit, vegetables, cereal grains and potatoes. The practical element of the subject enables pupils to develop food preparation and cooking skills as well as transferable skills of problem-solving, organisation and time management, planning and communication.
In KS4 pupils will follow WJEC Hospitality and Catering Level 1/2. This Award is equivalent to a GCSE and is graded Level 1 and Level 2 Pass, Merit, and Distinction. The qualification is 60% internal assessment (Coursework) and 40% external assessment written exam in the summer term.
- L1 Pass
- L1 Distinction *L2 Pass
- L2 Merit
- L2 Distinction
- L2 Distinction*
Enrichment
The school Cooking club offer the students the opportunities to reinforce skills with fun food activities once a week. Students make some of their favourite easy snacks and desserts to gain more confidence in the kitchen.
Careers
Successful completion of this qualification could support entry to qualifications that develop specific skills for work in hospitality and catering and can also lead to careers in Environmental Health, Childcare, Dietitian and Nutrition, Food Industry Nutritionist, Food journalist, and New Product Development.
Useful resources and revision support
Learning how to cook being a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.