Overview

Our Hospitality and Catering department blends practical culinary mastery with an understanding of one of the world’s largest and most vibrant industries. We aim to equip students with "skills for life" while preparing them for professional pathways in the service sector.

• Key Stage 3 Overview (Years 7, 8 & 9): Students follow a modular "cycle" system to ensure a broad technological education. Over the course of the academic year, students spend one out of every three cycles in Food, with the remaining two cycles dedicated to Design & Technology (DT).
  • Skills Mastery: During their food cycle, students focus on high-energy practical sessions, mastering knife skills and various cooking methods.
  • Nutrition & Choice: We introduce the principles of a healthy, balanced diet, empowering students to make informed, sustainable food choices.
  • Independence: Students are encouraged to work independently, adapting professional recipes to suit different tastes and dietary requirements.

Key Stage 4 Overview: WJEC Level 1/2 Vocational Award

This qualification is designed for students who want to learn about the hospitality and catering industry and develop the high-level practical skills required to work in a professional kitchen or front-of-house environment.

The course is structured around two mandatory units:

1. Unit 1: The Hospitality and Catering Industry. Students explore how the industry operates, from types of establishments and job roles to health and safety, food labelling, and business profitability.
2. Unit 2: Hospitality and Catering in Action. A practical unit where students apply their learning to plan, prepare, cook, and present a two-course menu that meets specific nutritional and client needs.

Qualification Assessment Overview

• Structure: 60% Internal Assessment (Practical Project) and 40% External Examination.
• Unit 1 (External Exam): A 1 hour 20-minute examination assessing knowledge of the industry. This is typically sat in Year 11.
• Unit 2 (Internal Assessment): A major practical project where students showcase their culinary skills. This is completed during Year 11.

How Parents Can Support

• Home Cooking: Encourage your child to take the lead on a family meal once a week. Developing "speed and heat" confidence in a kitchen is the best way to prepare for the timed practical assessments.
• Industry Awareness: When visiting cafes, hotels, or restaurants, discuss the "behind the scenes" elements with your child—such as service standards, menu pricing, and hygiene ratings.
• Preparation: Please ensure ingredients are provided for practical lessons. All recipes and technical briefs are uploaded to Microsoft Teams.
• Digital Resources: We recommend the WJEC Hospitality and Catering Student Page and Food – A Fact of Life for theory support.

Teaching staff

Email links:

• Mrs G. Sackett, Teacher of Food