Hospitality and Catering

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.
  • Develop pupil’s knowledge around Food safety, hygiene, nutrition, allergies and presentation of food.
  • Exploring 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 will plan, prepare and cook for someone demonstrating safe and hygienic practices within the kitchen. In year 11 the pupil get the chance to run a tuck/ café service within the school, allowing them to develop their skills of real life work, working as a team and applying Health and Hygiene knowledge required to work within this industry.
  • To increase resilience and independence each week through cooking activities that are new to the pupil working with limited adult support.
  • To develop students’ essential life skills, developing their knowledge and the ‘cultural capital’ they need to succeed in life (personal development).through exploring the role of the professional when working with 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 these exploring a half-termly theme or ‘topic’, allowing the students to generalise and draw links more easily between subjects.
  • The students will explore a variety of foods, tastes, flavours using various cooking methods.
  • They will learn about the professional working in the kitchen, their responsibilities, and limitations to 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 plans for lots of opportunities for repetition in order to fully embed knowledge, increasing the chance of information recall.
  • In Year 10 the focus is on the basic of Health and Safety within the kitchen, planning and preparing for for others. Within year 11 the students will have the opportunity to apply all the skills and knowledge and serve others within the school focusing on knowledge and skills of working within this Industry.

Impact – What difference is the curriculum making to our students?

  • In Hospitality and Catering, the vast majority of students meet or exceed their expected progress, based on their starting points.
  • It will build confidence in their life skills that would know what to do and how to support others if they choose to work in the Hospitality and catering industry.
  • The very large majority of students are on track to meet or exceed their expected outcomes in Year 10 (BTEC qualifications).
  • When students complete the Hospitality option in year 10, they will have gained 1 unit from the BTEC externally accredited qualifications, or external awards which reflect the pupil’s best ability. This can then be built on within year 11, I they wish to remain focusing on this career.
  • Students are well-prepared for the next stage of their education.

Learning Journey

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