The aim of the Hospitality and Catering curriculum is to provide students with a comprehensive understanding of the hospitality sector, including businesses related to food, beverages, and accommodation. Students will explore how vocational education can build their confidence and open pathways to careers or further study, such as Level 3 Hospitality and Catering at college. Even for those who do not pursue a career in this field, the subject equips them with valuable lifelong skills.
The curriculum begins in Year 7 with an introduction to the importance of nutrition and its role in human health. It also covers global issues such as food waste and addresses practical challenges like cooking for allergies, intolerances, and ensuring food safety to prevent contamination and food poisoning.
As one of the largest global industries, hospitality and catering offers opportunities to experience diverse cultures and inspire travel. The curriculum is designed to develop students’ food preparation and cooking skills alongside transferable skills such as problem-solving, organisation, time management, planning, and communication.
Practical lessons encourage creativity, innovation, and the presentation of dishes. Our department fosters a safe, engaging environment where students use a wide range of utensils and specialist equipment to create high-level dishes. Students work both independently and collaboratively, sharing ideas to deepen their understanding and extend their subject knowledge.
Access to iPads enhances learning by enabling research into global renown chefs, recipes, dish presentation, and the wealth of educational content available that supports the curriculum’s planning and delivery.
We firmly believe that all students can succeed in this subject and foster a growth mindset, encouraging them to strive for the highest levels of achievement. By mastering foundational skills and progressing to more complex techniques, students develop a deep understanding of both theoretical concepts and practical applications.
Students are taught to think independently, organise themselves, manage their time effectively, and confidently communicate their knowledge and ideas during lessons. We promote a culture where students treat one another with kindness, work safely and take responsibility for their learning. Our lessons provide a calm, supportive environment that nurtures experimentation and encourages students to take creative risks.
Materials and activities are designed to stimulate curiosity, prompting students to ask insightful questions and deepen their understanding. Students document their work both digitally and on paper, and through constructive critique and personalised feedback, they reflect on their progress and skill development.
Teacher demonstrations showcase the entire practical process—from planning and preparation to cooking—while modelling health and safety procedures that students then apply themselves. Knowledge organisers and glossaries support students in mastering key terminology essential to the course.
The ‘Firefly’ platform is used to set tasks and provide access to all learning resources, empowering students to take ownership of their studies and build independence. Students upload their work to an app called ‘Seesaw’, where they receive detailed feedback and guidance, while practical evidence and evaluations are maintained on individual Google Slides.
This curriculum is designed to challenge all learners to reach an advanced level. Written assessments in Years 7, 8, and 9 test knowledge retention, while practical assessments provide opportunities to apply and refine skills developed during the term. Students are encouraged and supported to demonstrate high-level skills and reach their full potential. Regular review and reinforcement through lessons and home learning embed the curriculum content, fostering not only competence but also enthusiasm and enjoyment for the subject.
Results on this course have historically been exceptionally strong; evidencing the high levels of student engagement during lessons, focussed atmosphere, strong staff-student relationships and active participation. This is also reflected in the numerous positive behaviour points given out.
Students take great pride in their work and enjoy sharing their creations from both lessons and from using their own initiative at home. Their achievements can be seen regularly being celebrated in the school newsletter. Alumni generously offer advice and support to current learners, often returning to school to demonstrate skills to KS4 students and talk about their experiences in further education and employment.
Students are made aware of the numerous opportunities that this course opens up, including part-time holiday jobs, further education pathways, and potential careers within this ever-expanding industry. Even for those who choose not to pursue a career in hospitality, the course provides valuable knowledge about food and nutrition, empowering them to manage their own diets effectively. Throughout the programme, students develop essential cooking skills that enhance their independence and confidence in caring for themselves and their loved ones throughout the rest of their lives.
Year 7 Food Curriculum
Autumn Term
Why we eat food and the role of nutrients. Introduction to the ‘Eat Well Guide’.
Spring Term
Nutrients and cooking methods.
Summer Term
Labels and the important information given.
Click on the button below to view the Year 7 Food Curriculum:
Year 8 Food Curriculum
Autumn Term
To have an understanding of where our food comes from.
Spring Term
To understand different cooking methods, food labels, allergies and intolerances. Celebrate British cuisine.
Summer Term
To have knowledge of the ‘Eatwell Guide’ and nutritional needs for individual groups.
Click on the button below to view the Year 8 Food Curriculum:
Year 9 Food Curriculum
Autumn Term
What makes a good plate of food?
Spring Term
What makes a good plate of food?
Summer Term
What makes a good plate of food?
Click on the button below to view the Year 9 Food Curriculum:
Year 10 Hospitality and Catering Curriculum
Autumn Term
Unit 1
Written exam content 40% of the overall mark
AC 1:1 Hospitality and catering providers
Unit 2
3.5 hour practical, 2 dishes with accompaniments served.
Spring Term
Unit 1
Written exam content 40% of the overall mark.
AC 1.2 How hospitality and catering providers operate.
Summer Term
AC 1.3 Health and Safety in hospitality and catering
AC 1.4 Food safety in hospitality and catering
Click on the button below to view the Year 10 Hospitality and Catering Curriculum:
Year 11 Hospitality and Catering Curriculum
Autumn Term
Unit 2
Component (coursework 60%)
AC 2.1 Understand the importance of nutrition
AC 2.2 Menu planning
AC 2.2.2 How to plan production
AC 2.4 Evaluate cooking skills
AC 2.4.1 Reviewing of dishes
Spring Term
Unit 2
Assessment (Coursework 60%)
Summer Term
Unit 1
Written exam component 2 (40% of total marks). Externally assessed.
Click on the button below to view the Year 11 Hospitality and Catering Curriculum: