Intent – What are we aiming to achieve through our curriculum?
To provide a variation of practical and theory-based lessons, learning about food and nutrition within the Hospitality and Catering industry.
To develop student’s knowledge around food safety, hygiene, nutrition, allergies, and presentation of food.
To explore career opportunities, understanding the role, service, and how to meet the health and hygiene standards when working in a kitchen.
To apply students’ knowledge through real-life scenarios in which students plan, prepare and cook for someone, demonstrating safe and hygienic practices within the kitchen.
To increase resilience and independence each week through cooking activities that are new to students, working with limited adult support.
To provide opportunities to explore a range of roles with the Hospitality and Catering sector, including developing skills for front of house service and skills for managing orders in a professional kitchen.
To develop students’ essential life skills, enhancing their knowledge and the cultural capital they need to succeed in life (personal development), through exploring the role of the professional when working within the Hospitality and Catering industry.
To prepare students for the next stage of their education.
To ensure all students complete the Hospitality and Catering option with outcomes that reflect the best of their ability.
Implementation – How are we delivering our curriculum?
Students have full access to a broad and balanced curriculum, which is differentiated to meet students’ learning needs and styles.
Students are taught through a half-termly theme or topic, allowing them to draw links between subjects.
Students explore a variety of foods, tastes, and flavours using various cooking methods.
They learn about the professional working in the kitchen, their responsibilities, and limitations of their role, and how to confidently report a situation they are unsure of.
The Hospitality and Catering curriculum is designed to develop and build new skills and subject knowledge. The curriculum includes frequent opportunities for repetition to fully embed knowledge, increasing the chance of information recall.
In Year 10, the focus is on the basics of health and safety within the kitchen, planning and preparing food for others and understanding how to feed and cook for yourself healthily. Within Year 11, students can apply these skills and knowledge as they explore the professional kitchen and front of house service roles.
Impact – What difference is the curriculum making to our students?
In Hospitality and Catering, most students meet or exceed their expected progress.
It builds confidence in life skills, providing students with the knowledge to prepare food for themselves in a home environment, and also experience to support future work experience in the sector.
When students complete the Hospitality option in Year 10, they will have gained one unit from the BTEC externally accredited qualifications, or external awards which reflect the student’s best ability. This can then be built on within Year 11, if they wish to remain focused on this career.
Students are well-prepared for the next stage of their education.
