Where relationships are at the heart of the school and
the school is at the heart of the community

Food and Catering

Exam Board: WJEC


Subject Overview


In Year 7, students practise basic skills and recipes to enable them to become accustomed to the equipment in the kitchen. These include baked products, sauces, and pizzas, culminating at the end of the year in the production of a complete main course meal with accompaniments. Students also start to learn the core concepts of food safety, health and nutrition, and environmental issues, such as seasonality. In Year 8, students undertake themed topics, such as Afternoon Tea, in order to build on their core skills from the previous year. This will also allow them to start to explore their creativity by adapting or researching new dishes. By Year 9, students are starting to learn more advanced techniques, in order to prepare those who wish to take on the subject at Key Stage 4. Most KS3 lessons are 'doubles', which allow plenty of time for practical work.

GCSE Catering


Exam Board: WJEC Level 1/2 Award in Hospitality & Catering

From September 2017, we are excited to offer this new vocational award which also offers rigorous challenge, and is equivalent to a GCSE. This course will suit those with a passion for food, and especially benefit students who thrive in a practical learning environment. The course will prepare those who wish to go on to train and work in the hospitality industry, which is of such importance in our local area.

The course focuses largely on the practical and theoretical aspects of food preparation in a professional context, as well as a range of general topics linked to the hospitality and catering industry. Areas of study include: food preparation, cooking and presentation, health, safety and hygiene, costing and menu planning, job roles and employment opportunities. Over the course of our two week timetable, students will have 5 hours of lessons. Some of these are 'doubles', giving excellent opportunities for creativity and practical work. The first year of the course provides students with the knowledge and skills to be able to undertake the coursework task and exam which take place in Year 11.

Units and Assessment:

Coursework (Unit 2)

In this unit, students will gain knowledge of the needs of a range of customers in order to plan nutritional dishes to go on a menu.  This culminates in a 9 hour assessed piece of work where students plan and prepare dishes according to a set brief. Students research the task, and propose dishes using their knowledge of menu planning, customers' needs, nutrition and food safety (3 hours). After producing a detailed time plan (2 hours), students undertake a 4 hour practical, showcasing their skills. The coursework task is worth 60% of the overall grade.

Exam (Unit 1)

In this unit, students will learn about:

  • the different types of providers within the hospitality and catering industry
  • the legislation that needs to be adhered to
  • the personal safety of all of those involved in the business
  • the operation of hospitality and catering establishments and the factors affecting their success.

Assessment is an online exam, featuring short and long answer questions. Students will need to demonstrate their knowledge of the hospitality and catering industry, how an establishment operates successfully, food safety and customer requirements. They will also need to review and propose ideas for a brief relating to a hospitality and catering establishment.