Catering & Hospitality
Curriculum Overview
Year 7
Pupils will begin to:
- Describe and apply the Eatwell Guide and the 8 tips for healthy eating.
- Explain energy and energy balance, key nutrients, their sources, and functions.
- Using and adapting recipes
- Use appropriate ingredients and equipment to prepare and cook a range of dishes.
- Acquire and demonstrate a range of food skills and techniques.
- Acquire and demonstrate the principles of food hygiene and safety.
- Acquire and demonstrate a knowledge of the source, seasonality, and characteristics of a range of ingredients.
- Acquire and demonstrate the knowledge, understanding, and skills needed to engage in an iterative process of planning and making.
Year 8
Pupils will be able to:
- Recall and apply the principles of The Eatwell Guide and the 8 tips for healthy eating to their own diet.
- Discuss energy and how needs change through life
- Name the key nutrients, sources, and functions.
- Acquire and demonstrate a range of food skills and techniques
- Adapt and follow recipes using appropriate ingredients and equipment to prepare and cook a range of dishes, increasing in complexity
- Acquire and demonstrate the principles of food hygiene and safety
- Identify how and why people make different food and drink choices
- Demonstrate the knowledge, understanding, and skills needed to engage in an iterative process of planning and making
- Acquire and apply a knowledge and understanding of food science
- Apply and consolidate their literacy and numeracy skills by using them purposefully in real-life scenarios.
Year 9
Pupils will:
- Apply the principles of The Eatwell Guide and relate this to diet throughout life.
- List and explain the dietary needs throughout life stages
- Investigate the information and guidance available to consumers regarding food labelling, availability, traceability, food certification and assurance schemes, and animal welfare.
- Explain the characteristics of ingredients and how they are used in cooking.
- Adapt and follow recipes to prepare and cook a range of predominantly savoury dishes.
- Secure and demonstrate a range of food skills and techniques.
- Secure and demonstrate the principles of food hygiene and safety in a range of situations.
- Investigate and discuss new food trends.
- Secure and demonstrate the knowledge, understanding and skills needed to engage in an iterative process of planning and making.
- Extend and consolidate their literacy and numeracy skills by using them purposefully in a range of everyday situations.
Year 10
Pupils begin the first year of the WJEC Level 1/2 Award in Hospitality. This is a vocational Award in Hospitality and Catering, which will develop students’ knowledge and understanding of the Hospitality and Catering sector and provide them with opportunities to develop associated practical skills. It covers the hospitality and catering industry and hospitality and catering in action.
Year 11
Pupils extend their knowledge and complete the level 1/2 award, along with completing a practical observation cooking a 3-course meal, worth 60% of the overall award, and completing a theory exam worth the other 40%.