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Hospitality & Catering

Food lessons offer an exciting way to learn skills that could enrich our students' lives and develop a love of food and nutrition for life. Students are taught about good nutrition and knowledge of different types and cultures of food and the food industry, to inspire and support a healthy lifestyle.  

Students learn a range of different cooking and food preparation skills alongside knowledge of food safety, hygiene and staying safe in the kitchen. Practical lessons help students to put theory into practise which the students enjoy very much. We aim to inspire a love of healthy food and the enjoyment of cooking which we hope will last a lifetime.


Key Stage 4

In Key Stage 4, students take a more focused look at the hospitality and catering industry, while increasing their technical practical skill levels.  Students will delve into the job roles and requirements of staff working in the industry.  Students will be researching the impact of food and nutrition on the human body, and planning menus to explain how specific customer needs are met.  This will culminate in a written exam focusing on the hospitality industry, and a unit of coursework with a practical element looking at nutrition and food costs.

Curriculum Outline

Year 10 Topics Covered:  
  • Health and safety/HACCP
  • Job roles
  • Cooking methods
  • Nutrition and healthy eating
  • Menu planning
  • Culinary terms
  • Environmental issues
  • Food packaging
  • Portion control
  • Food costings
  • Specialist equipment
  • Food service
Year 11 Topics Covered:  
  • The catering industry
  • Job roles
  • Specialist diets
  • Menu planning
  • Planning for functions
  • Costing of menus and events
  • Communication
  • Time planning
  • Health and safety
  • Food provenance
  • Environmental issues

h c curriculum map final 2023 24.pdf


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