Learning and undertaking activities in Food, Hospitality and Catering contribute to achievement of the curriculum aims for all young people to become:
- Successful learners who enjoy learning, make progress and achieve.
- Confident individuals who are able to live safe, healthy and fulfilling lives.
- Responsible citizens who make a positive contribution to society.
The importance of Food, Hospitality and Catering
Students learn how to cook and apply the principles of nutrition and healthy eating.Instilling a love of cooking, students will also open 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 in life.
All of the KS3 Food and KS4 Hospitality and Catering programmes are progressive units of work - student's complete lessons where they learn to prepare and cook a range of products (snacks, starters, main meals, desserts and accompaniments) using a range of ingredients. Students also expand their knowledge and experience of food and food safety awareness, as well as developing cooking skills and methods.
Key Stage 3
In Years 7 and 8, students complete 12-week food programmes making a range of nutritional food outcomes.The programmes enable students to:
- Understand and apply the principles of nutrition and health.
- Learn how to cook a repertoire of healthy savoury and sweet snacks, main meals and desserts 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 recipes, etc).
- Understand the source, seasonality and characteristics of a broad range of ingredients.
Students can then choose to opt for the Level 1/2 Hospitality and Catering two year course during the year 8 options process.
Key Stage 4
Key Stage 4 Hospitality and Catering gives all students who opt for it a continuation of food appreciation and exploration, through research, planning, cooking and evaluation. This subject is extremely enjoyable for students who enjoy working in a kitchen to prepare high quality food outcomes.
Course Description: WJEC Level 1/2 Hospitality and Catering (Specification A)
Students learn how to cook a range of starters, main meal and dessert products (with accompaniments).They then complete two units of work:
- Unit 1: The Hospitality and Catering Industry - this is an externally assessed on-line exam. This counts towards 40% of the qualification, is worth 90 marks and 1½ hours in duration. Students have two opportunities to sit the exam, one in the summer of Year 1 of the course and the other in Year 2. The best mark counts towards final grading.
- Unit 2: Hospitality and Catering in Action - this is an internally assessed unit where students have to research, prepare, cook and present a two course meal. This counts towards 60% of the qualification
- Grading Structure: Level 1 Pass to Level 2 Distinction.
- Exam board Website: http://www.wjec.co.uk/qualifications/hospitality-a...
- Course Specification: WJEC Level 1/2 Hospitality and Catering (Specification A)
- Progress 8 Slot: Open Slot
- Useful resource links: http://www.wjec.co.uk/qualifications/qualification...
The D&T Department (including Food, Hospitality and Catering) aims to ensure that each student gets the encouragement, guidance and opportunity they need to successfully pass their vocational qualification with work they can be proud of.
This is a GCSE equivalent subject which is useful for students wishing to study in a range of post 16 / A-Level / degree courses. It will benefit students who wish to study any hospitality or catering courses, and it is extremely useful for a variety of careers:
- Catering manager
- Hospitality and events management
- Nutrition and health promotion
- Teaching, etc.
What We Want to Offer
- A broad, balanced and enjoyable curriculum.
- Key skills that can be used cross-curricular.
- To provide a safe and secure learning environment.
What We Want to Achieve
- To develop a love for cooking.
- To help students understand the importance of a healthy lifestyle.
- Help students make informed food choices.
- For all students to be given the opportunity to access courses and extra curricular sessions.
What We Expect
- Students and staff to be respected.
- Students have pride in their work and subjects.
- That all understand that this subject requires passion, dedication and hard work.
- Everyone tries their hardest regardless of ability.
Every Child Will:
- Take pride in their work.
- Respect the subject, staff and others.
- Become independent learners.
- Understand their place in the world and their potential to achieve it.
For more information contact Mrs A Searle (Assistant Principal and Subject Teacher)