Curriculum Content

Year 7

The curriculum links closely to food choice, food provenance and seasonality to give our students the most up to date education that links with food and the current world that we live in. Students to will learn to produce a range of sweet and savoury dishes so they are able to feed themselves and others a healthy varied diet. Through research, understanding time plans and trialing a range of cooking techniques, students will be able to apply their understanding to real life situations which will lead them to have a healthy balanced lifestyle.

Year 8

As Year 7.

Year 9

Students will build on their knowledge from KS3 demonstrating a more detailed understanding of nutrition, food issues and environmental impact. The curriculum enables the students to be prepared for the different life stages that they will encounter. Students will develop their preparation and cooking skills through introduction to a range of cooking techniques.

Year 10

This year gives students the opportunity to develop their practical skills in food preparation as well as introducing them to the hospitality service and industrial food operations. Students will focus on the catering industry, job roles, employment opportunities, health, safety and hygiene whilst working through all of the food commodities used within the industry.

Year 11

This year enables students to apply their knowledge in a coursework-based project including a three-hour practical and a separate written exam. Students will apply their understanding to the following: nutrition, cooking methods, choice, planning and environmental impact on a descriptive controlled assessment linked to a specific brief.

Curriculum Approach

The course is designed to enable the learner to develop knowledge and understanding related to a range of hospitality and catering providers, how they operate and what they have to take into account to be successful. There is opportunity to learn about the issues related to nutrition and food safety and how they affect successful operations. Learners will also develop some food preparation and cooking skills.

Phase of Education Specific Requirements

Courses available to pupils at key stage 4, including GCSEs

  • Eduqas GCSE Food and Nutrition
  • Eduqas Level 1-2 Hospitality and Catering

Find Out More

To find out more about the independent tasks for KS3 please refer to the Realsmart portfolios. Here you will also find more details about end of unit assessments and the criteria that we use to assess student progress. Alternatively, please contact the head of department or your child’s class teacher.

Future Careers

Employment in hospitality and catering industry from waiting staff, receptionists, cater assistants, chefs, hotel and bar managers, food technologists and food manufacturers.