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 (Unit 1: The hospitality and catering industry) and 60% No Exam Assessment (Unit 2: Hospitality and catering in action) which consists of 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

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 pathways

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