Curriculum
Hospitality & Catering
The Subject Way
Firstly, to teach students the vital skills they need to achieve their full potential and gain the very best grades they can. Secondly, to teach students how each subject relates to the wider world, incorporating the life skills they will learn.
It is our belief that knowing how what you learn links to the wider world brings a subject to life and therefore improves overall understanding and engagement.
Why study Hospitality & Catering?
THE COURSE OFFERS AN OPPORTUNITY FOR CANDIDATES TO DEVELOP THEIR KNOWLEDGE AND EXTEND THEIR SKILLS WITHIN HOSPITALITY AND CATERING IN A VOCATIONAL CONTEXT.
The option encourages the investigation and study of hospitality and uses a range of assessment techniques to enable the candidate to respond through practical and investigative work. You will investigate the hospitality and catering industry and learn about the local, national and international employment opportunities within it. You will also learn about other businesses in hospitality such as hotels, pubs, restaurants, health clubs etc. A large portion of the controlled assessment work focuses on understanding health and hygiene
What will I learn about?
During this course students will learn about;
- Health, safety and hygiene not only in a school based context but within the Hospitality Industry as a whole
- Menu planning – food preparation, cooking and presentation taking into account the needs and wants of a client base and costings
- Types of service provided and the related client groups, including customer care
- Job roles, employment opportunities and relevant training
- Planning for functions and events
- Standards of service
- Communication and teamwork
In order to be successful in Hospitality pupils should:
- Have some practical capabilities in the production of food products
- Be able to meet firm deadlines
- Have the skills required to work independently
How will I be assessed?
There are two elements to the assessment of this course:
Examination: Unit 1 (40%): The Hospitality and Catering Industry will be externally assessed with an online examination that lasts 90 minutes.
Unit 2 (60%): Hospitality and Catering in Action is internally assessed: This involves you completing a piece of controlled assessment in school under examination conditions. You will be set a task by WJEC and will have to safely plan, prepare, cook and present dishes to satisfy the task.
You will be graded as follows; Level 1 Pass, Level 2 Pass, Level 2 Merit, Level 2 Distinction
What do employers think about the subject?
Hospitality provides learners with the opportunity of experiencing a live event as well as the need for time constraints and deadlines.
It provides you with a strong understanding of what is important in a commercial kitchen. It also equips you with good team working as well as independent skills. Employers value a student with this kind of hands on experience and existing knowledge.
What are the skills I will gain?
You will gain skills which would be well suited to careers such as;
Chef, sports science, dietician, food journalism, product development, home economist, events management, hospitality, front of house, conference management, buyer, production manager, public relations, hygiene control, National Health Service, health promotion, technical management, food quality, food preparation and retail.
Year -by-Year Subject Breakdown
In Year 7 your child will study:
- Kitchen safety
- Basic preparation skill
- Safe use of a cooker
- How to adapt recipes to suit a brief
- Different cooking methods to make a variety of dishes
- How to use a star chart to aid evaluation of food products
- Develop making skills throughout the course
Your child’s progress will be assessed using in-class quizzes and tests. They will also design and make controlled practical assessments.
Typical homework your child might get in Year 7 is:
- Spot the hazard sheets
- Preparation for practical tasks e.g. bringing extra ingredients for their product and a container to transport food home
- Research possible ingredients for a specific product
In Year 8 your child will study:
- Develop practical making skills
- Biological and chemical raising agents
- How to make a variety of bread
- How to develop a basic product into new products
- How carbohydrates fit into their diet and the Eatwell plate
- Cake decorating techniques
- Safe use of the cooker
- Organoleptic testing
Your child’s progress will be assessed using in-class quizzes and tests. They will also design and make controlled practical assessments.
Typical homework your child might get in Year 8 is:
- Preparation for practical tasks e.g. bringing extra ingredients for their product and a container to transport food home
- Research possible ingredients for a specific product
- Complete design sheets started in class
In Year 9 your child will study:
- Develop practical making skills
- Different pastries and their products
- Comparisons of manufactured food products
- Different protein commodities and their products
- Presentation techniques for food products
- Working in a team to design and make an Afternoon Tea
Your child’s progress will be assessed using in-class quizzes and tests, summative assessments at the end of each unit and a cumulative test at the end of the year, which will test everything they have learnt throughout Year 9.
Typical homework your child might get in Year 9 is:
- Preparation for practical tasks e.g. bringing ingredients and dishes/containers for their product and a container to transport food home
- Research possible ingredients for a specific product
- Complete design sheets started in class
- Notes from classwork into a revision book and then making personalised revision resources
- Revision for unit tests
In Year 10 your child will study:
- Develop preparation & cooking techniques, with regular practical tasks
- Different aspects of the Hospitality and Catering industry
- The job requirements of the hospitality industry
- Customer requirements from the hospitality industry
- Risk assessments
- Food Hygiene and safety regulations
- Food poisoning bacteria
- Food Allergies
- Cooking methods
- Nutritional needs of different groups of the population
Your child’s progress will be assessed using in-class quizzes and tests, summative assessments at the end of units of work and a mock exam at the end of the year, which will test everything they have learnt throughout Year 10.
Typical homework your child might get in Year 10 is:
- Preparation for practical tasks e.g. bringing ingredients and dishes/containers for their product and a container to transport food home
- Research possible ingredients for a specific product
- Notes from classwork into a revision book and then making personalised revision resources
- Revision for unit tests
In Year 11 your child will study:
- Preparation for the practical internal examination, with different scenarios
- Dishes & suitable accompaniments to make for their final practical examination
- Revisit all sections of the examination specification, to ensure depth of understanding for the written examination
Your child’s progress will be assessed using in-class tests, summative assessments at the end of each unit and mock exams at two set points during the year, which will test everything they have learnt throughout the course.
Typical homework your child might get in Year 11 is:
- Preparation for practical tasks & practical examinations e.g. bringing ingredients and dishes/containers for their product and a container to transport food home
- Research possible ingredients & recipes for products
- Notes from classwork into a revision book and then making personalised revision resources
- Revision for unit tests and examinations using personalised revision resources
Find out more
If you would like more information about our curriculum, please contact the school using the details on our contact page.
Our Subjects at KS4
CORE SUBJECTS
EBACC SUBJECTS
OPTION SUBJECTS
