Food and Hospitality & Catering

Key Stage 3

The D&T food department in Key Stage 3 is dedicated to ensuring our students learn in the importance of a happy, safe and healthy lifestyle.  We ensure that students are socially and environmentally aware in order to produce a wide range of food products. Key Stage 3 students will follow the National curriculum to gain an understanding on how to cook and apply the principles of a healthy and varied diet following the guidance from the eat well guide. Students will be required to cook a wide diversity of predominantly savoury dishes using a wide range of cooking techniques. Students in Key Stage 3 will acquire a broad range of subject knowledge such as how ingredients are grown, reared and processed along with understanding the term seasonal and how it can be applied in their menu choices. This understanding will ensure students are able to cook a variety of dishes building on their skills from year 7 through to year 9 where they are able to make and adapt a wide variety of international food to a high standard.

Students at Key Stage 3 draw on disciplines such as mathematics and science to complete a range of techniques such as measuring and using a range of ingredients linking practical science of chemistry. The subject at Key Stage 3 allows students to work with their peers creatively to solve a range of problems whilst making informed choices about food, diet and value for money.

Why study this course at Key Stage 4?
This new and exciting hands on course is ideal for those who are interested in food preparation in a commercial catering environment. Students will develop a portfolio of products, develop practical skills and gain knowledge of the Hospitality and Catering industry. 

Studying Hospitality and Catering offers students a stimulating, exciting, challenging and very practical course.

Description of the course:
The level 1 / 2 Award in Hospitality and Catering gives students the opportunity to develop their understanding of:  Practical food preparation skills and techniques, meal and menu planning, cooking methods and recipes, commercial practice, food hygiene and safety and career opportunities in the hospitality and catering sector. The course is made up of 2 units. Unit The course is made up of 2 units. Unit 1 is a written exam, students will use knowledge gained over the course of all parts of the industry.  Unit 2 is the controlled assessment which forms the coursework, this is a project leading to a practical assessment.

How the course is assessed:
Unit 1: The Hospitality and Catering Industry- this is the exam unit and is worth 40% of the overall grade.
Unit 2: Hospitality in action – This is the controlled assessment and is worth 60% of the overall grade.

Other information:
This course will leave students with many hospitality and catering based options post 16. 

Future careers:
Career within the commercial and non- commercial industry including: 
Chef, Hospitality management in hotels, restaurants, catering companies, Food research and development, Sport links- personal trainers, Dietitian, Food photographer, receptionist, waiters, administrators, food safety.

Curriculum Plans
Curriculum plans for Food and Hospitality & Catering can be viewed from the links below.