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. Learners will have the opportunity to learn about the vocational sector which 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. I am offering students to learn about issues related to nutrition and food and how this can have a massive impact on whether the industry is a success. 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 aim is 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. I 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. Over the course students will gain an overview of the hospitality and catering industry and the type of job roles that may be available to assist them in making choices in their progression. Having iPads allow them to research different avenues of the subject, such as chefs from around the world, recipes, presentation of dishes, and the many You Tube channels to learn about the hospitality element. I am confident this is the right course and will continue to be on top of any updates from the board and will continue to introduce updated content into lessons which shares my passion for the course and will engage the students more. I spend numerous hours planning content to be learnt specifically tailored for the written exam, as well as planning exciting practical lessons which will develop their skills at an elevated level. I have introduced new essential questions and paid particular attention to structure the planning of the curriculum, in order for both theory and practical lessons to take place. This includes the format of subject knowledge, HPL, assessment, so that all students are ready to take the written exam and the practical exam by the end of the year.
I 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, by sharing subject knowledge of the hospitality service and using the connections I have in the trade so students can prepare and cook a variety of dishes in class. Students are encouraged to think independently, become organised, manage time, and confidently communicate knowledge and ideas in lessons. I 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. 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, in a folder. Through critique, and personal feedback, students reflect on their learning and the skills they have developed. My enthusiasm to find new subject activities from a collaborative group of Hospitality and Catering teachers, enables me to share good practice, which also allows the course to be covered fully, so our students are confident when sitting their unit 1 written exam and unit 2 practical exam.
The WJEC Hospitality and Catering for GCSE book is a great resource to cover the content required. The number of media resources is increasing in its popularity, and there are numerous cookery and baking programs that can be used as a great resource to inspire students and give the subject some real-life authentic purpose. Also, with teacher demonstrations in class, it enables the learners 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. 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.
I am confident that the curriculum is working, as 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 both year 9 for the fast track and year 10. The engagement of students in lessons has been observed by many members of staff quickly visiting and commenting about the positive atmosphere that is created. This is also reflected in our positive behaviour data. Some have even tasted the quality of the dishes produced in lessons and said it to be of a high standard. The students take pride in their work, and like to share their creations, even if not attending school. 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.