Hospitality and Catering
Intent
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Career Opportunities in Hospiality and Catering
The study of Hospitality and Catering opens the door to a wide range of career opportunities in the food and hospitality industry and beyond. Students develop essential skills in teamwork, creativity, problem-solving, and business management, making them highly employable in fields such as professional cookery, restaurant and hotel management, event planning, food product development, nutrition, catering consultancy, food journalism, and hospitality marketing. Career paths also include roles in tourism, customer service, retail management, and entrepreneurship for those aspiring to start their own food-related businesses.
Hospitality and Catering is a highly valued subject, equipping students with practical skills and industry knowledge that are sought after by employers and universities. Many higher education institutions offer specialised courses in hospitality, culinary arts, and food science, providing further opportunities for professional growth.
Year 7 Curriculum Overview
Autumn Term
| What are we learning? | What knowledge, understanding and skills will we gain? | What will excellence look like? | How will this be assessed? |
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Students will develop essential knowledge and practical skills in health and safety, kitchen rules, equipment use, knife skills, nutrition, and food preparation techniques. They will learn how to work safely in the kitchen, use tools confidently, understand the principles of a balanced diet, and apply cooking methods effectively. |
Students will learn to recognise and avoid hazards, follow kitchen rules, correctly use equipment, and develop knife skills. They will gain an understanding of nutrients and healthy eating, as well as practical abilities such as weighing, measuring, preparing ingredients, and using cooking appliances. |
Excellence will be demonstrated through students actively identifying and mitigating risks, confidently handling kitchen equipment and knives, accurately recognising nutrients in food, and making informed dietary choices. They will also show independence in following recipes and preparing ingredients efficiently. |
Students will be assessed through a combination of theory and practical lessons. Their knowledge of health and safety will be observed in the classroom, while their ability to apply skills such as knife handling, food preparation, and cooking will be evaluated during practical sessions. |
Spring Term
| What are we learning? | What knowledge, understanding and skills will we gain? | What will excellence look like? | How will this be assessed? |
| Learning and understanding the eat well plate, sensory evaluations, bacteria, energy balance and food labelling, provenance, general practical cookery skills, | Students should be able to choose appropriate balanced diet using knowledge gained on the eat well plate, the ability to prepare and cook a set number of recipes, implement health and safety practice, the ability to use a spectrum of skills in preparation, confidence in food identification and sensory analysis. Learn to work independently and in a team. | Displaying confidence and an ability to demonstrate good health and safety comprehension, good use of the eat well plate and an understanding of diet balance in the preparation and methods used. Good presentation and their own ability to evaluate their work and show organisational methods and sensory understanding. | Teacher assessed practical evaluation, verbal and written feedback given. |
Summer Term
| What are we learning? | What knowledge, understanding and skills will we gain? | What will excellence look like? | How will this be assessed? |
Year 8 Curriculum Overview
Autumn Term
| What are we learning? | What knowledge, understanding and skills will we gain? | What will excellence look like? | How will this be assessed? |
| Students will develop their skills to create more complex dishes while building confidence in knife skills and understanding health and safety in a food environment. They will explore how healthy choices can be tasty, how to adapt recipes to meet dietary needs, and the importance of food provenance. | Students will gain confidence in expanding their cooking repertoire, practising safe knife skills, and maintaining a hygienic workspace. They will explore the principles of the Eatwell Guide, learn how to evaluate food using sensory analysis, and understand how to adapt recipes to improve their nutritional value. Additionally, they will develop knowledge of food provenance and seasonal foods. |
Excellence will be demonstrated through students confidently discussing and applying the Eatwell Guide, accurately writing about good nutrition in food, and making informed healthy eating choices. They will also showcase their ability to adapt recipes effectively and demonstrate knowledge of seasonal food and food provenance.
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Students will be assessed through a combination of teacher-led written tests, Q&A sessions, and classroom booklet work. Their understanding of nutritional needs and the functional properties of food will be evaluated through formal assessments. |
Spring Term
| What are we learning? | What knowledge, understanding and skills will we gain? | What will excellence look like? | How will this be assessed? |
| Learning about nutrients and biological impact on the body, deficiency that can result in lack of specific nutrients, sensory analysis and evaluation, energy balance, independent ability to work with a recipe, continue to learn and develop new skills in the practical, establish compression of vocabulary in subject area. |
Students will gain an understanding of function and nutrients in the body, a focus on sensory analysis and evaluation, comprehension of calculation of food calories and balance of activity to improve and maintain healthy lifestyle. Working independently with confidence referring to given recipe information. Revisiting health and safety and key skills to embed good practice.
Recipes: Vegetable Couscous salad Macaroni Cheese Cheese and onion triangles Mini carrot cakes |
Demonstration of organisational skills, good vocabulary and spelling skills, confidence in practical lessons using different equipment. The ability to apply mathematical skills in weighing and measuring, improvement in presentational skills. | Teacher assessed through practical evaluation. |
Summer Term
| What are we learning? | What knowledge, understanding and skills will we gain? | What will excellence look like? | How will this be assessed? |
Year 9 Curriculum Overview
Autumn Term
| What are we learning? | What knowledge, understanding and skills will we gain? | What will excellence look like? | How will this be assessed? |
| Students will develop their knowledge and skills in food preparation, cooking techniques, and health and safety within the kitchen. They will also explore the nutritional needs of different groups, enhance their presentational skills, and understand the functions of macronutrients. | Students will build confidence in identifying low and high-risk foods, understanding cross-contamination, and applying safe food handling practices. They will also learn about food poisoning bacteria, dietary requirements, and menu planning, while gaining experience in cooking a variety of dishes. | Excellence will be demonstrated through students confidently preparing and presenting dishes while adhering to health and safety standards. They will effectively explain and apply the principles of cross-contamination, create well-balanced menus for different nutritional groups, and accurately evaluate the nutrient value of food. | Students will be assessed through practical lessons, classroom evaluations of equipment use, quizzes, and booklet work. They will also complete assessments on food preparation, heat transfer, and nutritional planning, alongside written and practical evaluations of their dishes. |
Spring Term
| What are we learning? | What knowledge, understanding and skills will we gain? | What will excellence look like? | How will this be assessed? |
| Knowledge recap on nutrients, eating well guide, life stages. Bacterial understanding of the cause and symptoms. Food labelling and provenance, social and moral comprehension of food sources. Sensory analysis and evaluation, developing cookery skills and knowledge, developing independence with given tasks and information. |
Comprehension of bacterial awareness through questioning and notes, the ability to quote symptoms and identify these. Production of quality recipes displaying good method and implementation, and the ability to identify specific ingredients and apply them accordingly. Students should be able to compare dishes through peer assessment with understanding of expectation.
Recipes: Spaghetti Bolognese Mushroom Risotto Thai Green Curry Macaroni Cheese |
Production of quality recipes using correct methods and procedures, students' ability to quote and answer questions on given information from notes and delivery on food bacteria and symptoms. Good use of health and safety at all times, maintain and leave working area clean at all times, identify and replace equipment efficiently. | Teacher assessed, observation and questioning of all operation. Practical assessment. |
Summer Term
| What are we learning? | What knowledge, understanding and skills will we gain? | What will excellence look like? | How will this be assessed? |
Year 10 Curriculum Overview
Autumn Term
| What are we learning? | What knowledge, understanding and skills will we gain? | What will excellence look like? | How will this be assessed? |
| Students will explore the hospitality and catering industry, including its fundamental concepts, costings, and employment contracts. |
Students will develop an understanding of what hospitality and catering entails, learn how to calculate basic industry costs, and gain insight into different employment contract types within the sector. |
Excellence will be demonstrated through students confidently identifying and explaining hospitality and catering principles, accurately discussing industry costings, and articulating the specific elements of different employment contract types. | Assessment will take place through the production and evaluation of a mock order by staff, as well as peer and self-assessment of students’ understanding of employment contracts in class. |
Spring Term
| What are we learning? | What knowledge, understanding and skills will we gain? | What will excellence look like? | How will this be assessed? |
| Continuation of hospitality and catering unit 1 and unit 2, personal attributes qualifications and experience, working conditions within the industry, contributing factors to the success of hospitality and catering provision improvement of practical skills, time management and evaluation and presentation. | Good method and understanding, showing confidence, competent establishment of theory knowledge, good practical skills, confident health and safety implementation, Further display of good presentation ability. | Demonstration of skills established in the practical and the ability to identify nutrients through knowledge of ingredients and diet balance. Confident independent theory knowledge established in delivery. Understanding of time management and health and safety skills. | Teacher Practical assessments, observation and guidance. |
Summer Term
| What are we learning? | What knowledge, understanding and skills will we gain? | What will excellence look like? | How will this be assessed? |
Year 11 Curriculum Overview
Autumn Term
| What are we learning? | What knowledge, understanding and skills will we gain? | What will excellence look like? | How will this be assessed? |
| Examination Revision |
Examination revision looking at the hospitality sector plan, creation of the time plan for the NEA practical, cooking for NEA, plus practise of 2 planned dishes. Health and safety focus throughout. |
Mocks should reflect good quality revision, graded NEA cooking will show skills and effective presentation and good timing ability in line with planning. High ability to demonstrate skills and sound knowledge and application of Health and Safety good practice. |
This will be assessed in line with WJEC: Eduqas marking policy, assessment of food preparation and presentation through marking criteria. Monitoring of skills and application in class. |
Spring Term
| What are we learning? | What knowledge, understanding and skills will we gain? | What will excellence look like? | How will this be assessed? |
| Completion of all course work, Revision in preparation for the examination, practical examination for students still outstanding (not taken) these students will need to complete. | Theory to be studied, knowledge and comprehension of practical is embedded in the revision and is combined to establish the students understanding of the key principles. A series of deliveries are designed to engage and ensure students are prepared for the examination. | Students should improve grades through focus and further comprehension of theory and implementation. | Assessed through a series of mock previous papers, and questioning with quizzes and other inspirational tools to enthuse student’s engagement. |
Summer Term
| What are we learning? | What knowledge, understanding and skills will we gain? | What will excellence look like? | How will this be assessed? |
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