KEY STAGE 3
During Year 9 students learn how to cook a range of dishes safely and hygienically and apply their knowledge of nutrition. In addition, they will consider consumer issues, food and its functions and new technologies/trends in food. Hospitality and Catering is studied for the whole of year and students benefit from practical work every other lesson, allowing them to grow in confidence in the kitchen and giving them plenty of experience of life skills for their future.
KEY STAGE 4
Level 1/2 Hospitality and Catering Vocational (WJEC Examination Board)
UNIT 1: 90 min on-line external exam taken at the end of Year 11 (40% of GCSE)
UNIT 2: Internal assessment: Practical assessment meeting an exam board brief, Three hour practical and evidence of research and planning in supporting coursework (60% of GCSE)
Each assignment will have a brief that sets out an applied purpose. An applied purpose is a reason for completing the tasks that would benefit society, a community, organisation or company.
Grading: Level 1 Pass, Level 2 Pass, Level 2 Merit, Level 2 Distinction
The course itself is very practical and enjoyed by all students, students are expected to purchase chef whites which can be ordered through school, and cook every week, bringing in ingredients.
The course itself:
- Gives an awareness of the catering/restaurant industry
- Encourages organisation skills
- Encourages the identification of customer needs and eating trends in a multicultural society
- Develops a knowledge of nutrition and the relationship between diet and health
- Acknowledges the importance of cost effectiveness when menu planning
- Provides opportunities to work individually and as part of a team
- Develops creativity and interest in food preparation, presentation and service.
Useful Subject & Revision Websites
Revision materials on CRAM.COM
Dropbox with revision resources
WJEC Hospitality and Catering revision book
2017 76% achieved over MEG 2016 88% achieved over MEG
KEY STAGE 5
Five grade C’s at GCSE. This subject is a natural progression from Level 2 Hospitality and Catering. However, you do not have to have studied this subject to take the course, although you do need to have an interest in food and hold GCSE Science at grade C or above.
LEVEL 3 FOOD SCIENCE AND NUTRITION WJEC Equdas
Certificate (One year course): One year course and students complete Unit 1 an internal piece of coursework and external assessment (90 minute exam)
Diploma (Two year course): Completing two mandatory units, assessed internally and externally by one written examination and one optional unit assessed internally.
Grade boundaries are: Distinction/Merit, Merit/Pass, Pass/Ungraded
You will also focus on the relationship between nutrition, materials, microbiology, current food issues and food science. Students will be expected to participate in a range of practical activities including food science experiments and making their own products using a range of different ingredients.
100% pass rate at A2 (AQA Food Technology)
Contribution to SMSC
Spiritual education in Hospitality and Catering ensures that students achieve their best in a creative and innovative way.
Students having the freedom to adapt recipes and create unique, innovative products excites the students and enables them to ensure that their work reflects their individual personality and creates their own unique twist.
Adapting, making and evaluating products unlocks the creativity of our students and creates a sense of challenge, pride and self-fulfilment
In Hospitality and Catering we seek to develop a moral conscience in our students through working with key moral issues surrounding the sourcing, preparation and cooking of food.
We encourage students to work with one another as a team, treating each other with a professional attitude as they themselves would like to be treated, this prepares the students for the world of work in which they will have to communicate and work with a diverse range of people.
Students are taught how to keep themselves, as well as others safe when using equipment which may pose a danger or when cooking food for themselves and their families.
Students gain an understanding of the Moral dilemmas surrounding food that we as a society must take into consideration, including animal slaughter and health, hygiene and safety. Students are taught that they have a moral obligation to ensure food is safe to eat from raw ingredients, storage, preparation to serving.
Social Development and education is a key focus in Hospitality and Catering, looking at how students will develop and mature into young, professional adults.
Lots of opportunities are provided to enable students to develop team working skills and to take responsibility for their own learning.
The students are taught effective communication through collaborative learning, both during theory and practical lessons – this includes both peers and adults – and are encouraged to have positive interactions with one another.
Students are encouraged to consider and discuss the social responsibility of the food industry including food choice, issues surrounding food and packaging, as well as wastage.
Students are taught to possess professional attitude when in Hospitality and Catering to establish a safe and positive working environment.
Cultural education is intrinsic in Hospitality and Catering, it is a multi-cultural industry offering a variety of ingredients, dishes, ideas and cooking methods from around the world.
Cultural education in Hospitality and Catering involves looking at the values, traditions and beliefs of different groups of people, communities and nationalities and reflecting on this and taking these points into consideration when designing food products.
Contribution to Wider Curriculum
Pupils love when they get to work together to prepare food for ‘real people’
Catering for the Christmas concert
Catering for Awards Evening
Catered for the “Least we forget” in memory of 100 years since the War
Catch up session at certain times of the year