Food & Catering
Food Preparation and Hospitality & Catering Curriculum Overview
Our Food Preparation and Hospitality & Catering curriculum equips students with essential life skills, nutritional knowledge and practical food preparation techniques. Students learn how food choices impact health, wellbeing and sustainability while developing independence, creativity and confidence in the kitchen. The curriculum also introduces students to the hospitality and catering industry and a range of related career opportunities.
Key Stage 3 (Years 7-9)
Students develop food preparation skills, nutritional understanding and knowledge of food safety.
| Year 7 | Year 8 | Year 9 |
|---|---|---|
| Kitchen safety and hygiene | Macronutrients and micronutrients | Special dietary requirements |
| Cross-contamination and food storage | Hydration and healthy lifestyles | Religion, culture and food choice |
| The Eatwell Guide | Food groups and nutritional functions | Vegan and vegetarian diets |
| Macronutrients and healthy eating | Food choice and medical needs | Food miles, seasonality and sustainability |
| Food choice and dietary needs | Recipe modification | Working to a design brief |
| Food labelling and product design projects | Sustainability and reducing food waste | Production planning and evaluation |
Key Stage 4 (Years 10-11)
Students study WJEC Level 1/2 Hospitality and Catering, combining theory with extensive practical food preparation within the Hospitality and Catering Industry
Students study:
Hospitality and catering provision
Industry roles and responsibilities
Customer requirements
Health and safety legislation
Food safety and hygiene
Food-induced illness and prevention
Hospitality and Catering in Action
Students develop:
Advanced food preparation skills
Menu planning
Nutritional analysis
Production planning
Presentation and finishing techniques
Evaluation and reflective practice
Assessment
Assessment includes:
Practical food preparation tasks
Retrieval activities and quizzes
Written assessments
Mock examinations
Controlled assessment tasks
Final practical and written examination components
Enrichment and Careers
Students explore careers across the food, hospitality and catering sectors, including chef, baker, nutritionist, dietitian, food scientist, environmental health officer, hotel and restaurant management, product development and food manufacturing. Practical experiences and industry-focused learning help students understand the wide range of opportunities available within this growing sector.
Students can continue to other settings for two food courses (Level 3 Food Science & Nutrition, Level 3 Hospitality & Catering) which can lead onto different degrees, apprenticeships and jobs in one of the biggest sectors in the UK and the World.