Hospitality & Catering

Long Term Plans

Half Term 1Half Term 2Half Term 3Half Term 4Half Term 5Half Term 6
Pupils study safety in the kitchen and basic hygiene.


They learn names and uses of simple tools and equipment and a range of practical skills such as creaming method to make biscuits and upside down cake, melting method to make flapjack, rolling out pastry to make a cheese and tomato tart, using the processor to make burgers, fruit preparation to make a fresh fruit salad.

In the second lesson of the week, pupils look at existing buns on sale, carry out a survey to generate ideas to make their own buns. they come up with a final idea and write a specification for it and a flow chart how to make it.

Pupils use the all in one method to make buns bread dough to make rolls. They make and evaluate their buns, learning how to use a rating chart and a start profile.


They rotate after approx nine weeks to a different DT subject.



Half Term 1Half Term 2Half Term 3Half Term 4Half Term 5Half Term 6
Pupils learn about the eat well guide and how it is used to plan healthy eating. They look at choosing healthier options for snacks and basic nutrition.


They reinforce skills from Year 7 to make Brownies, Kebabs, Cookies, Cheese and Tomato Pinwheels, with the grade ladder being introduced for pupils to assess their working at grade.

Pupils look at the role of healthy eating in preventing tooth decay, diabetes and obesity.


Pupils use the writing grade ladder to produce a piece of extended writing.

They make Bolognese Sauce, Ginger Snaps, cheese twists and Curry with an emphasis on accuracy.

Pupils look at the role of healthy eating in preventing heart disease, constipation.


They look at the 5-a-day campaign and ways they can include fruit and vegetables into their own diets.

They practice decoration skills and make chocolate spread for their chocolate cake and practice rolling pastry to make pasties and swiss roll to learn the whisking method with an emphasis on becoming more independent.

Pupils investigate the sugar tax and how they can make healthy drinks choices.


They produce a piece of extended writing to show progress towards their target grade, based on feedback from their earlier work. They make pasta bake to practice cooking pasta, scotch eggs to practice shaping.

Pupils investigate the reasons behind consumers eating so much processed food and the dangers of eating too much salt in the diet.


Pupils practice cupcakes to practice piping frosting, scones for the rubbing in method, jambalaya for frying and chicken in salsa and use a food probe.

Pupils investigate the need to drink water as part of a healthy diet and write about the ways in which they can make sure they drink enough water. They also look at the importance of eating breakfast and choosing a healthy breakfast.


Pupils practice filling inside a cake to make doughnut muffins and cheesecake for piping, fruit preparation and layering.


Half Term 1Half Term 2Half Term 3Half Term 4Half Term 5Half Term 6
Pupils make shortbread, chicken nuggets, chocolate muffins, pizza, lemon drizzle cake, sweet and sour chicken or pork.


Hospitality and Catering introduces the industry, looking at types of restaurants and menus.

Pupils make fruit crumble, pizza scrolls, chocolate log and mince pies.


Hospitality and Catering study types of food service and food safety and practice knife skills.

Pupils make croquettes, swiss shortcakes, cheesecake brownie.


Pupils learn about a variety of food commodities and how to choose and store them. They also study food safety.

Pupils make pancakes and eat them in class, fresh pasta to make lasagne, treacle sponge, sausage and potato bake and bbq chicken.


Hospitality and catering investigate types of accommodation and learn about ratings such as stars and diamonds.

Pupils make curry, cheese straws, fish cakes and quiche.


Hospitality and catering study jobs both front and back of house such as chefs as well as housekeeping, receptionists, porters.

Pupils make Victoria sponge cake, meatball pasta bake, chicken in a sauce, Fruit crumble cake.


Hospitality and catering study how to write a time plan for a recipe.


Half Term 1Half Term 2Half Term 3Half Term 4Half Term 5Half Term 6
Practical work is again the same for both courses and pupils practice piping and making chocolate decorations, make rough puff pastry, filled pasta and pipe Viennese finger biscuits.


Pupils research Health and safety at work and appropriate laws to protect employers and employees.

Pupils make bonfire toffee lollies, chocolate cake, a lattice tart, shepherds pie, chicken kiev and mince pies.


Pupils learn about working conditions and compare jobs.

Pupils make fresh soup with bread rolls and millionaires shortbread, lemon meringue pie. They practice dovetailing a time plan for their soup lesson which they carry out as a practice assessment task. Pupils work in groups to investigate making creative potato recipes that they can use for their Y11 assessment and learn how to skin and fillet fresh fish.Pupils make Chelsea buns and practice plating food for service.


Pupils research factors affecting the success of a Hospitality business, in particular how social media affects it.

Pupils make a chicken pie, eclairs or profiteroles and sausage plait.


Pupils learn about customer service and costs to businesses.

Pupils make fruit mousse, lemon meringue pie, lamb koftas and a flatbread and fruit flan.


Pupils research cooking methods and practice choosing recipes for menus.


Half Term 1Half Term 2Half Term 3Half Term 4Half Term 5Half Term 6
Hospitality and Catering refine their presentation of food skills alongside studying Nutrition. There is a mock exam just before Christmas.Hospitality and Catering research special diets and compare the different nutritional requirements of a range of groups. They understand how cooking methods affect nutrients and learn how menu choices can be more environmentally friendly. Pupils are able to justify their own recipe choices and how they meet customer needs.Hospitality and Catering complete the assessment task choose, plan and prepare a range of dishes for a brief set by the exam board.Hospitality and Catering start to revisit topics to revise.Students revise using a wide variety of methods and practice answering examination questions.Exams