Design Technology & Food
Hospitality and Catering
Curriculum Intent
As part of their work with food, pupils will be taught how to cook and apply the principles of nutrition and healthy eating, enabling pupils to feed themselves and their future families affordably and well. Level 1/2 Hospitality and Catering is a vocational course that offers an engaging and stimulating introduction into the world of the Hospitality and Catering industry, giving students the opportunity to develop knowledge in all industry areas and practical technical skills. Students explore a range of establishments, services provided, health and safety, job roles along with high skill planning, making and presentation skills and techniques.
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Ambitious Offer: Our KS4 Hospitality and Catering Vocational Award provides a comprehensive and industry-relevant curriculum that covers a broad spectrum of hospitality skills, culinary techniques, and food service management. Students gain hands-on experience in professional-standard kitchens and participate in masterclasses to prepare for diverse career opportunities in hospitality.
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Determined Learners: We nurture determined learners by instilling a strong work ethic, resilience, and the ability to thrive in a dynamic environment. Through practical assessments and collaborative projects, students develop problem-solving skills and adaptability, essential for success in the fast-paced hospitality industry.
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Passport to Success: Our curriculum ensures students leave with industry-recognised qualifications and a solid foundation in hospitality and catering. By offering career guidance, we prepare students for further education and successful careers in the hospitality sector.
Core Academy Values
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Respect: We are well behaved and considerate to all staff and students in our leaming community.
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Ambition: We are hard working and have an ambitious attitude to succeed and achieve.
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Determination: We accomplish our desired goals by being committed, disciplined and motivated to achieve a positive outcome.
Year 10
Half Term 1: Unit 1 The Hospitality and Catering Industry and Unit 2 Hospitality and Catering in Action
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Content: Preparing food safely and working conditions.
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AO1: Demonstrate knowledge and understanding from across the specification.
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AO2: Apply skills (including practical skills), knowledge and understanding in a variety of contexts and in planning and carrying out investigations and tasks.
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AO3: Analyse and evaluate information, making reasoned judgements and presenting conclusions.
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Assessment: End of unit assessment. Assessment of practical skills - cumulative approach.
Half Term 2: Unit 1 The Hospitality and Catering Industry and Unit 2 Hospitality and Catering in Action
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Content: Preparing food products with increasing complexity safely.
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AO1: Demonstrate knowledge and understanding from across the specification.
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AO2: Apply skills (including practical skills), knowledge and understanding in a variety of contexts and in planning and carrying out investigations and tasks.
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AO3: Analyse and evaluate information, making reasoned judgements and presenting conclusions.
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Assessment: End of unit assessment. Assessment of practical skills - cumulative approach.
Half Term 3: Unit 1 The Hospitality and Catering Industry and Unit 2 Hospitality and Catering in Action
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Content: Nutrition.
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AO1: Demonstrate knowledge and understanding from across the specification.
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AO2: Apply skills (including practical skills), knowledge and understanding in a variety of contexts and in planning and carrying out investigations and tasks.
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AO3: Analyse and evaluate information, making reasoned judgements and presenting conclusions.
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Assessment: End of unit assessment. Assessment of practical skills - cumulative approach.
Half Term 4: Unit 1 The Hospitality and Catering Industry and Unit 2 Hospitality and Catering in Action
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Content: Nutrition.
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AO1: Demonstrate knowledge and understanding from across the specification.
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AO2: Apply skills (including practical skills), knowledge and understanding in a variety of contexts and in planning and carrying out investigations and tasks.
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AO3: Analyse and evaluate information, making reasoned judgements and presenting conclusions.
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Assessment: End of unit assessment. Assessment of practical skills - cumulative approach.
Half Term 5: Unit 1 The Hospitality and Catering Industry and Unit 2 Hospitality and Catering in Action
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Content: Meal planning and selecting recipes, mock exam preparation.
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AO1: Demonstrate knowledge and understanding from across the specification.
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AO2: Apply skills (including practical skills), knowledge and understanding in a variety of contexts and in planning and carrying out investigations and tasks.
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AO3: Analyse and evaluate information, making reasoned judgements and presenting conclusions.
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Assessment: End of unit assessment. Assessment of practical skills - cumulative approach.
Half Term 6: Unit 2 Hospitality and Catering in Action
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Content: Walking Talking Mock.
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AO1: Demonstrate knowledge and understanding from across the specification.
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AO2: Apply skills (including practical skills), knowledge and understanding in a variety of contexts and in planning and carrying out investigations and tasks.
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AO3: Analyse and evaluate information, making reasoned judgements and presenting conclusions.
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Assessment: End of unit assessment. Assessment of practical skills - cumulative approach.
Year 11
Half Term 1: Unit 2 Hospitality and Catering in Action
Content: Walking Talking Mock 2. External assessment 60% grade Unit 2 practical exam.
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AO1: Demonstrate knowledge and understanding from across the specification.
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AO2: Apply skills (including practical skills), knowledge and understanding in a variety of contexts and in planning and carrying out investigations and tasks.
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AO3: Analyse and evaluate information, making reasoned judgements and presenting conclusions.
Assessment: External assessment 60% grade Unit 2 practical exam. End of unit assessment. Assessment of practical skills - cumulative approach.
Half Term 6: Unit 1 Hospitality and Catering Industry
Content: Public Exams.
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AO1: Demonstrate knowledge and understanding from across the specification.
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AO2: Apply skills (including practical skills), knowledge and understanding in a variety of contexts and in planning and carrying out investigations and tasks.
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AO3: Analyse and evaluate information, making reasoned judgements and presenting conclusions.
Assessment: Final written exam, externally marked.
Half Term 4 & Half Term 5: Unit 1 The Hospitality and Catering Industry and Unit 2 Hospitality and Catering in Action
Content: RAG rate topics and exam preparation 40% grade.
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AO1: Demonstrate knowledge and understanding from across the specification.
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AO2: Apply skills (including practical skills), knowledge and understanding in a variety of contexts and in planning and carrying out investigations and tasks.
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AO3: Analyse and evaluate information, making reasoned judgements and presenting conclusions.
Assessment: End of unit assessment.
Half Term 3: Unit 1 The Hospitality and Catering Industry and Unit 2 Hospitality and Catering in Action
Content: Written exam revision and preparation.
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AO1: Demonstrate knowledge and understanding from across the specification.
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AO2: Apply skills (including practical skills), knowledge and understanding in a variety of contexts and in planning and carrying out investigations and tasks.
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AO3: Analyse and evaluate information, making reasoned judgements and presenting conclusions.
Assessment: End of unit assessment.
Half Term 2: Unit 1 The Hospitality and Catering Industry and Unit 2 Hospitality and Catering in Action
Content: Written exam revision and preparation.
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AO1: Demonstrate knowledge and understanding from across the specification.
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AO2: Apply skills (including practical skills), knowledge and understanding in a variety of contexts and in planning and carrying out investigations and tasks.
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AO3: Analyse and evaluate information, making reasoned judgements and presenting conclusions.
Assessment: End of unit assessment.