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Hospitality and Catering

Overview of KS3

KS3 is about establishing safe and hygienic practices in the kitchen and developing a wide range of practical skills, covering meat and vegetable preparation, cooking methods such as baking, roasting and frying. Also using a wide range of small tools and electrical equipment such as the electric mixer and food processor. Skills also cover basic techniques of food preparation eg slicing, dicing, chopping and many more as well as methods of cake, pastry and sauce making.

Year 7 cover a design course similar to the other DT subjects, cooking nine recipes and also having nine design lessons when they follow the design process to design a batch of nine buns and decorate them in the way they choose, based on research within their family.

In Year 8, pupils cook for two weeks then have a theory lesson for the full year. They learn basic nutrition and about the Eat well Guide as well as choosing healthy drinks, snacks and breakfasts. Pupils also learn a wide range of practical skills.

Ingredients are provided at least once each half term for pupils to investigate recipes in groups which they eat and feedback results to their group. Ingredients are provided for these tasks.

In Year 9 pupils can opt to study either Food Preparation and Nutrition or Level 1/2 Award in Hospitality and Catering.
For further information about the Hospitality and Catering Course please continue on this page.
If you would like more information about the Food Preparation and Nutrition Course please visit the Food Preparation and Nutrition page from the subjects page.

In Year 9 Level 2 Award Hospitality and Catering, Pupils know the different types of restaurants, different types of menus and link them to appropriate types of service such as counter and table service. Pupils are aware of the different standards and ratings of hotels and other types of accommodation.

Pupils develop a detailed understanding of food safety which is reinforced through practical lessons. They investigate jobs in the industry, chefs in particular. Visits to restaurants to look at food safety and food service in the workplace.

Ingredients are provided at least once each half term for pupils to investigate recipes in groups which they eat and feedback results to their group. Ingredients are provided for these tasks.

Overview of KS4

Level 2 Award in Hospitality and Catering allows pupils to cook the same recipes as the GCSE course each week as well as experimenting with recipes rather than with ingredients. Pupils learn about working conditions and are able to name different types of contracts. They should be able to name the various legislation that protects workers, the qualifications key jobs require as well as the personal attributes that employers look for in a variety of jobs.

Pupils are aware of factors that can affect how successful a business is and how social media can affect a business. Weekly practical work builds on practical skills. Group tasks are used half termly to investigate recipes.
Controlled assessment is to choose four suitable healthy recipes for a particular situation, then plan and cook two of them, with accompaniments pupils choose to sit the examination on screen or paper.

Visits to restaurants to look at food safety and food service in the workplace.

Ingredients are provided at least once each half term for pupils to investigate recipes in groups which they eat and feedback results to their group. Ingredients are provided for these tasks.


Grade Ladders

Grade ladders show the skills/content that a pupil is required to demonstrate to reach each particular grade. These can be used by pupils and parents in targeting what they need to do to make progress in each subject.

Extended Writing
Practical


Curriculum Intent

Please be aware these documents are only draft versions.

Food and Nutrition/Hospitality and Catering

All BTEC results have been emailed to student school email accounts 02.09.2020