Food & Nutrition
Food & Catering: From Kitchen Science to Professional Service 👨🍳
Ever wondered about the science behind a perfect loaf of bread, or what it takes to run a bustling café? Our food courses provide students with an essential life skill—the ability to cook nutritious and delicious food for themselves and others. But we go further, offering a pathway for those with a real passion for food to develop their talents and explore a career in the thriving hospitality industry.
Our Curriculum: Intent, Implementation, and Impact
Intent: What is our goal?
Our intent is to equip students with the confidence and competence to cook nutritious food for life, while also providing a clear pathway into the professional hospitality industry. We aim to foster an understanding of food science, nutrition, and hygiene, encouraging creativity and precision in the kitchen. We want students to appreciate the importance of food in culture and health and to see the exciting career opportunities the sector offers.
Implementation: How do we teach it?
Our curriculum is overwhelmingly practical and hands-on. At Key Stage 3, students learn the “science of cooking” through engaging weekly practical sessions that build core skills and understanding. This foundation leads seamlessly into the WJEC Hospitality and Catering course at Key Stage 4, which focuses on professional industry standards. Students learn through real-world scenarios, planning, preparing, and presenting dishes to meet specific client briefs and operational challenges.
Impact: What are the expected outcomes?
Students will leave our course as capable and creative cooks, able to plan and produce nutritious meals safely and hygienically. They will have developed invaluable transferable skills in planning, time management, and problem-solving. They will gain a respected vocational qualification that opens doors to further study, apprenticeships, or direct entry into the diverse and fast-paced hospitality and catering industry.
Key Stage 3
Key Stage 3: Food Technology
In Years 7, 8, and 9, our Food Technology curriculum is all about uncovering the science of cooking. This isn’t just about following recipes; it’s about understanding why ingredients behave the way they do. Through engaging, weekly practical sessions, students build confidence and master fundamental cooking techniques in our modern kitchens.
You will learn to:
- Explore food science principles like caramelisation, coagulation, and gelatinisation.
- Develop core practical skills, including precise knife work, various cooking methods, and baking techniques.
- Create a diverse range of savoury and sweet dishes, from fresh pasta and pastries to international cuisine.
- Understand nutrition and how to adapt dishes for different dietary needs and healthy lifestyles.
- Practise excellent food safety and hygiene, preparing you for any kitchen environment.
This hands-on approach builds a fantastic foundation of skills and knowledge, preparing students for the exciting challenges of our KS4 course.
Key Stage 4
Key Stage 4: WJEC Level 1/2 Award in Hospitality and Catering
For students who choose to continue their culinary journey, this course offers a fantastic insight into the professional world of hospitality. It is perfect for those who enjoy practical learning and are interested in the wider industry beyond just the kitchen. You’ll gain a deep understanding of what it takes to work in restaurants, hotels, and event catering.
This qualification is broken down into two key units:
- The Hospitality and Catering Industry (External Exam): You will explore the industry as a whole, learning how different businesses operate and what makes them successful. Topics include health and safety in a professional kitchen, customer service standards, job roles and responsibilities, and operational activities like ordering and finance.
- Hospitality and Catering in Action (Internal Assessment): This is where you put your knowledge into practice! You will be challenged to safely plan, prepare, cook, and present nutritional dishes for a specific purpose or event. This hands-on unit assesses your practical cooking skills, time management, planning abilities, and understanding of customer needs.
Is this course right for me?
If you are organised, creative, enjoy teamwork, and want to learn how the food industry works from the inside out, then this is the perfect course for you. It combines the creativity of cooking with the practical skills needed for a professional career.
What can this lead to?
While many students take this course to develop an important life skill, it can also be the first step towards an exciting career. This qualification provides a strong foundation for further study at college, an apprenticeship, or entry into the industry. Potential careers include becoming a chef, event manager, front-of-house staff, hotel manager, food stylist, or even starting your own café or catering business!
For further information, please see the WJEC specification page, here.