The aim of the Hospitality and Catering curriculum is to give the students an understanding of the hospitality and catering sector, such as businesses that include food/ beverages and accommodation. They will learn how the vocational sector can offer them the confidence to have potential careers or go onto further study in this curriculum area., such as Level 3 Hospitality and Catering at Truro or Penwith College. Even if students do not want to further their career, this subject gives them a valuable skill for life. The student’s curriculum journey begins in Year 7, learning about the importance of nutrition and its function on the human body. The curriculum develops a knowledge of global issues such as food waste, and to deal with real food problems such as cooking for allergies and intolerances and keeping people safe from the risk of food poisoning and contamination. Hospitality and Catering is still one of the biggest industries to go into, and it can expand on your experience of diverse cultures and inspiration to travel. The curriculum is designed to give students the opportunity to develop some food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication. Experimenting through practical lessons will engage their creativity, innovation, and presentation of their dishes. We as a department promote a safe and engaging environment, where the students can use a wide range of utensils and specialist equipment to create their high-level skill dishes. Hospitality and Catering allows students to not only work independently, but through collaboration they can share ideas and knowledge to extend their understanding of the concepts, and further their subject knowledge. Having iPads allow the students to research different avenues of the subject, such as chefs from around the world, recipes, presentation of dishes, and the many You Tube channels support the planning of the curriculum.
Collaborative curriculum planning, and a clear path of knowledge and skill set is implemented through a structured programme of study. We have a great belief that all students can be successful in this subject and encourage all to have the growth mindset that they can achieve the highest level; developing the basic skills and advancing on to more complex skills will embed the understanding of both the theory and practical aspects of the subject.
Students are encouraged to think independently, become organised, manage time, and confidently communicate knowledge and ideas in lessons. We model respect to all learners and encourage all students to conduct themselves and others with the greatest of respect, work safely and independently in all lessons. We create a calm, safe environment for being creative, and taking risks. Lesson materials encourage students to be inquisitive about the subject and to confidently ask questions to further their knowledge.
Students record their work either digitally or documenting on paper. Through critique, and personal feedback, students reflect on their learning and the skills they have developed.
Teacher demonstrations in class, enables the students to see the whole practical process from planning, preparation, and cooking, by following the health and safety procedures modelled by myself, which then in turn will be replicated by the students. Knowledge organisers and glossaries are used to enhance the knowledge of key words required for this course. Firefly is the tool used to set tasks and to have access to all resources this allows them to take ownership of their own learning and become more independent and responsible. Students work is then uploaded onto seesaw, so feedback and feedforward can be given, and practical evidence and evaluation is uploaded on their individual google slides.
This curriculum is accessible to all and caters for learners to achieve an elevated level. Written tests in Year 7 and 8 challenge students to recall their learning, as practical assessment allows them to practice the skills developed over the term. Students will be pushed to display high level skill to reach their true potential. Repetition of content in lessons and for home learning will embed the curriculum delivery, but most of all the enthusiasm and enjoyment for the subject.
Our results in the first year of teaching the course were exceptionally high and results are continuing an upward trend. More students have opted for this subject in Year 9 and 10. The engagement of students in lessons has been observed by many members of staff and comment about the positive atmosphere, relationships and engagement that is created. This is also reflected in our positive behaviour data.
The students take pride in their work, and like to share their creations, even if not attending school. Their work is regularly celebrated in the newsletter. Student voice feedback from last year was overwhelmingly positive and former students are now promoting the subject in a positive way and are offering advice to peers in younger years on how to succeed on the course. Students are made aware of the many opportunities open to them because of this course and this leads to many part time jobs in the holidays, or potentially further education or even a career in this ever-growing industry. Even if the learners do not want to go in this field of work, they are being educated about food and nutrition in a way that will help them to manage their own diets, and will over the course learn valuable cooking skills which will help them to become more independent and confident when having to look after themselves in the future.
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.
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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.
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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?
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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
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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.
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