• Mr D Biles: Curriculum Lead
• Mr D Evans: Catering
• Mr N Constant: Catering
• Mr Robin Taylor: Catering Technician

Catering looks at all aspects of the food industry. You will learn everything from cooking methods, nutrition and the hospitality industry, not to mention basic and advanced skills

Catering can lead to a number of different roles in the hospitality and catering sector. Whether it is running a restaurant or kitchen or training to become a chef.

The course will be valuable to gain key skills but will also lead to a number of career paths. you could go onto college to a course in catering and hospitality which could even lead to university to study events management.

The course will be based on half theory and half practical. The emphasis will be on building up advanced practical skills but with that the theory and knowledge to support it. The kitchen will be a busy motivated environment and students will sometimes work as a group or individually. Students will be encouraged to work as independently from the teacher as much as possible.

Key Stage 3

In year 7 there will be a focus on making sure students work safely and hygienically in practical lessons such as using a knife correctly and understanding what cross contamination is.

Students will learn the basics of cooking, starting off with biscuits and soup then progress onto basic dough products such as bread and pizza.

In Year 8 the emphasis in theory will be healthy eating where students will have a good understanding of the main nutrients in the diet and the purpose they have in the body. They will also learn about healthy lifestyles and what is a balanced meal. In the practical sessions they will learn how to make a white sauce using a roux where they will make macaroni cheese and basic pastry dishes. They will also learn how to make healthy tasty dishes from scratch.

In Year 9 Students have the opportunity to complete a foundation course in Catering. It will give them a depth of knowledge and further Catering skills which will help prepare them in later life, even if the decide not to choose this to study further at KS4.They will look at advanced cookery skills such as fresh pasta, puff pastry, choux pastry and more complex short crust pastry dishes such as lemon meringue pie. 

Key Stage 4

Students Study the WJEC Level 1/2 Vocational award in Hospitality and catering.

The course contains two main units.

Unit 1 The Hospitality and catering Industry. (40% External Online Exam)

Unit 2 Hospitality and catering in action (60% Internal Practical Assessment)

These units concentrate on the food preparation and service aspect of the hospitality and catering industry. Topics of study include; The industry – food and drink. Job roles, employment opportunities and relevant training. Health, safety and hygiene. Food preparation, cooking and presentation. Nutrition and menu planning.