Food is an essential part of daily life; it is one of the world’s largest industry’s with opportunities at every level. We aim to equip students with the fundamentals of basic nutrition principles and create hands on learning opportunities to develop creativity and development of food preparation skills.

According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within the 18-24 age groups.

Key Stage 3

The Food and Nutrition 8-week course at KS3 gives students the opportunity to have a hands-on learning approach to food and cooking skills, teaching them essential practical skills such as bread making, pastry making and making a roux sauce. We ensure students have understandings of health and hygiene as well as using equipment safely. We want our students to have an understand of the fundamental of basic nutrition and get them to reflect on their own nutritional needs. We aim to offer students with life skills that they will continue to use. We often find that our students take such pride in their work, they repeat their learning experiences by cooking from their recipe books at home!

Key Stage 4 including exam boards

At KS4 the student’s study WJEC Level 2 Hospitality and Catering. We offer a vocational course that gives students access to hands on practical cooking experiences as well as detailed knowledge of the hospitality and catering industry. The course is split into 40% exam assessment on the hospitality industry and 60% No Exam Assessment on planning, preparing and cooking a menu of their choice, taking into consideration both nutrition and practical skills.

In year 9, we aim to develop on the students basic cooking skills of a wide range of dishes, allowing them opportunity to reflect on their outcomes. We continue to build on the students’ knowledge of nutrition and health and safety. Students go on to complete an online Level 1/2 health and safety certificate, giving them an additional professional qualification.

In years 10 and 11, we encourage students to enhance their creativity within the subject and advance their cooking skills. This is in preparation for the students to start the ‘non exam assessment unit’. Students will also take part in the ‘Future Chef competition’, which gives an opportunity to gain industry recognition as well as learn how to plan and cost menus and compete with other schools.

Enrichment

KS3 cooking club is available for years 7 and 8, for a relaxed environment for students to practice cooking skills after school.

We often have industry visitors to encourage the links between school and industry. This maybe in the form of either demonstrations, talks or to judge competitions.

In Year 10, students will have a trip either to a hospitality establishment to understand the ins and out of working of the industry and witness ‘hospitality in action’.

Various competitions including ‘Future Chef’, where successful finalists get the opportunity to meet a celebrity chef.

Career and future pathways

Further study at college level including the food or hospitality industry.

Apprenticeships in food and Hospitality.

There are career paths available as a chef or in food production, restaurant management, food manufacturing, nutrition and elsewhere in the public health sector.