Technology: Catering 

Faculty Leader: Mrs L Hennigan 

The Catering curriculum has been designed to equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.  Students are encouraged to cook and develop vital life skills that will enable them to feed themselves and others affordably and nutritiously, now and later in life. 


Key Stage 3 

In Year 7 students will begin to develop basic skills and will learn: Health and Safety; Parts of the cooker and knife safety, weighing and measuring; Nutrients and their functions; Eatwell guide – the importance of following the 8 healthy eating guidelines; and seasonality and food miles – looking at a recipe and sourcing local ingredients.

In Year 8 students will build upon their basic skills and will learn: Health and safety and hygiene rules; Eatwell guide and the importance of hydration; Nutrients and their functions – recipe development linked to the Eat well guide; Special dietary needs and religious beliefs; Seasonality and food miles – the impact not eating in season can have financially and on the environment; Food labelling and hidden sugars.

In Year 9 students will learn: Food safety and Hygiene, danger zones and temperature control; Different methods of cooking, carry out different chopping styles; Shopping and Food Provence, seasonal foods; Nutrients and their functions, dietary needs difference between an intolerance and an allergy; Types of pastry and the functions of ingredients; Types of cake and the functions of ingredients.

Key Stage 4 

At Key Stage 4 students can choose to study the WJEC Eduqas Vocational Award in Hospitality and Catering.  This course is suitable for students who want to learn about this vocational sector and develop a range of specialist and general skills that would support their progression to employment.  The Hospitality and Catering course is made up of two mandatory units: 

  • Unit 1: The Hospitality and Catering Industry.  This is an externally assessed 90-minute exam paper worth 40% of the final grade.
  • Unit 2: Hospitality and Catering in Action.  This unit is an internally assessed and externally moderated assignment worth 60% of the final grade.  Students will complete a four and a half hour written controlled assessment and a four-and-a-half-hour practical assessment where students will prepare, cook and present two dishes they will have chosen and planned in response to the brief they have been given.


What can I do with a Catering qualification?  

Employment in hospitality and catering can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers and food technologists in food manufacturing.  All these roles require further education and training either through apprenticeships or further and higher education.  There are many local colleges that provide advanced qualifications and apprenticeships in food, catering and hospitality.  A qualification in Catering can also lead to careers such as dietetics, health and social care, food technologist, nursing, food production and manufacture, nutritionist, product development and child care.                                                                                       


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