Hospitality and Catering

Hospitality and Catering Curriculum Intent

The aim of the Hospitality and Catering curriculum is to provide students with the opportunity to develop a broad range of practical, theoretical, and transferable skills through the exploration of food preparation, service, and the hospitality industry. We aim to equip students with the knowledge and confidence to thrive in professional settings and personal culinary pursuits.

Our curriculum seeks to instil a passion for hospitality and catering by fostering curiosity, creativity, and an appreciation of the diverse career opportunities within this dynamic industry. Students will learn to plan, prepare, and present food to a professional standard while developing a strong understanding of nutrition, health, and safety, as well as the principles of customer service.

We aim to cultivate resilience, problem-solving skills, and adaptability, encouraging students to learn from experimentation and develop confidence in their abilities. By working in a supportive and inclusive environment, students will be inspired to think critically, embrace creativity, and understand the vital role hospitality plays in society, truly embodying the idea that “life is what you make it."

Lessons

Y7-9: One 10 week rotation per year. 2 hours per fortnight during the rotation.

GCSE Option

Y10-11: 5 hours per fortnight

Staff

Mrs Haines - Curriculum Leader for Design Technology

Mrs Marsden - Food, Hospitality and Catering Teacher

Mr Wright - PE and KS3 Food teacher.