Our Catering Team

An Introduction to Hospitality & Catering​

As part of their work with food, pupils are taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils 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 pupils to feed themselves and others affordably and well, now and in later life.

Year 7
Food is delivered through Enrichment  in half term blocks. Pupils have a chance to work on basic knife skills (mini fruit kebabs with a coulis sauce), a layered salad,  making shortbread biscuits (using the oven) and shaping and decorating them.
Year 8

To understand and apply the principles of nutrition and health.

Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet

To 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 and using their own recipes.

To understand the source, seasonality and characteristics of a broad range of ingredients.

Practical work includes couscous salad, pizza toast, carrot cakes, pasta with a cheese sauce, fish cakes, scones, soup and meatballs.

Year 9

As Year 8 with a focus on diet and health.

Practical work includes sweet and sour chicken/vegetarian, cottage pie,  a product made using a shortcrust pastry, decorated cupcakes and a ‘Festival foods’ project.

Key Stage 4 – Eduqas Level 1/2 Hospitality & Catering (Vocational)​

Our course has been designed to develop in pupils the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful?  There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations.  In this qualification, pupils will also have the opportunity to develop some food preparation and cooking skills as well as transferable skills of problem solving, organisation,  time management, planning and communication.

The WJEC Level 1/2 Vocational Award in Hospitality and Catering is made up of two mandatory units: 

  • Unit 1 The Hospitality and Catering Industry                       Externally assessed 40%
  • Unit 2 Hospitality and Catering in Action                               Internally assessed 60%
Unit 1 The Hospitality and Catering Industry - Externally assessed - 40%

The applied purpose of the unit is for learners to use their knowledge and understanding of the hospitality and catering industry in order to propose new hospitality and catering provision to meet specific needs. 

In this unit, you will learn about the different types of providers within the hospitality and catering industry, the legislation that needs to be adhered to and the personal safety of all of those involved in the business, whether staff or customers.  You will learn about the operation of hospitality and catering establishments and the factors affecting their success. The knowledge and understanding you gain will enable you to respond to issues relating to all factors within the hospitality and catering section and provide you with the ability to propose a new provision that could be opened in a given location to benefit the owner and the local community. 

Pupils apply their learning by considering all aspects of the vocational sector. They should acquire knowledge of all aspects of the industry and be able to propose new hospitality and catering provision for specific locations. Learners will be able to use their learning of different types of establishment and job roles to determine the best option. They will then apply their learning in relation to front of house and kitchen operations to determine how the proposed hospitality and catering provision will operate efficiently legally and financially viable whilst meeting the needs of their potential market. This unit provides a broad introduction to the vocational sector in a way that is purposeful and develops a range of transferable skills. 

Unit 2 Hospitality and Catering in Action - Internally assessed - 60%

The applied purpose of the unit is for pupils to safely plan, prepare, cook and present nutritional dishes.

In this unit you will gain knowledge of the nutritional needs of a range of client groups in order for you to plan nutritional dishes to go on a menu. You will learn and develop safe and hygienic food preparation, cooking and finishing skills required to produce nutritional dishes.

Pupils apply their learning to safely prepare, cook and present nutritional dishes.  They will draw on their learning of different types of provision and kitchen and front of house operations in Unit 1, as well as personal safety in their preparations.  The content is relevant not only to employees within food production, but also those with a responsibility for food safety in the industry, nutritionists and managers and owners. This extends the learners appreciation of the whole vocational area beyond the kitchen environment.