Food & Nutrition (including Hospitality & Catering)

We develop our pupils to be highly literate and competent. Our curriculum is designed to develop confident learners who can communicate and socialise in a variety of situations and settings. Our boys develop their resilience and independence as they gain qualifications needed to access further education, employment, or training. We have an advantage to be now teaching Hospitality and Catering L1/L2 to entice the boys. They are given the opportunity to understand the world around them and have empathy for others including those from different races religions, backgrounds, or cultures.

They learn how to keep themselves healthy and safe and develop a sense of fun and humour so that they are able to fully enjoy life with what they choose to eat.


Curriculum Overview

As part of their work with food, the pupils will be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking that will open the door to one of the great expressions of human creativity. Learning how to cook being a crucial life skill that enables the pupils to feed themselves and others affordably and well, now and in later life.

They will learn about the relationship between diet, nutrition and health. Identify health-related diseases and the causes through effects of poor diet on the body. They will end KS3 by understanding the principal of food safety when preparing, storing and serving food.


Year 7 Key Skills Year 8 Key skills
  • The importance of nutrients in the diet. Eatwell Guide
  • To demonstrate safe use of equipment in a practical situation.
  • To identify the nutrients in a food product and explain how they contribute to a healthy diet.
  • To apply knowledge and understanding of a balanced diet. Safety of the kitchen
  • Application of knowledge and understanding related to nutrition.
  • To show independence when preparing and making a balanced and nutritious food product.
  • To demonstrate independence when preparing and cooking a healthy hot food product.
  • To apply principles of healthy eating to a sweet food product.
  • The relationship between diet, nutrition and health.
  • To demonstrate safe use of equipment when producing a low-fat food.
  • To examine the nutritional content of a food product.
  • To apply knowledge and understanding of diet, nutrition and health.
  • Application of knowledge and understanding related to nutrition.
Year 9 Key Skills
  • The importance of temperature control when buying and storing foods.
  • To apply principles of food safety when working high risk foods.
  • To demonstrate how to accurate temperature control to make foods ‘safe’.
  • To apply knowledge and understanding of food safety.
  • Application of knowledge and understanding related to food safety.
  • To show independence when preparing and making a high-risk food product.
  • To demonstrate independently a variety of methods to reduce microbial growth in a food practical.
  • To justify those high-risk foods aren’t solely linked to meat and fish.


This is a new and exciting opportunity for our KS4 students to experiment the vocational award in Hospitality and Catering. This allows the learners to gain knowledge, understanding and skills relating to the Hospitality and Catering sector. This vocational qualification is most suitable as a foundation for further study. This further study would provide our students with the opportunity to develop a range of specialist skills that would support their progression to employment.

Curriculum Overview

The Hospitality and Catering course is run over 1 year.

There is a very strong emphasis on practical skills and in mastering all aspects of food preparation, cooking and presentation of dishes. Pupils are expected to complete theory tasks to back up their practical knowledge and regular testing will take place to reinforce this.

Throughout KS3 the practical sessions include all aspects of developing skills that will allow the students to build ahead, helping them be confident to start the vocational course. As this course is not offered to year 10 pupils as of yet, they are still able to build knowledge, skills and progress by the time they are in year 11 through the experiences during Enrichments programs held currently during the school week.



Unit 1 Unit 2
  • Unit 1 will be externally assessed 48 hours
  • Online written examination 40%
  • To gain knowledge of all parts of the industry and be able to propose new hospitality and catering provision for a particular location.
  • Identify different types of establishment and job roles for best option.
  • This will help determine how the proposed Hospitality and Catering provision will operate efficiently, legally, financially and viably whilst meeting the needs of their customers.



  • Unit 2 is internally assessed and is based on Hospitality in Action.
  • This will be Internally assessed by the teacher and externally moderated.
  • Practical exam is to plan, cook and serve two complete dishes CONTROLLED TASK.
  • 72 hours 60%
  • This will be based around a given brief in which students will need to complete ALL the Assessment Criteria. This will form a coursework base as well as practical assessments. The knowledge gained over the course to carry out preparation, cooking and present nutritional dishes. Students will gain knowledge of different types of Provision, front of house operations and personal safety in preparation.

At Key Stage 3, assessments take place at the end of each term. 

Enrichment Offer

During our lunch time enrichments held currently, there are clubs offered to KS4 students. This is designed to enhance the engagement and interests within our Food and Nutrition studies. Termly competitions are held celebrating the skills learned within the enrichment phase.

Useful Resources and Revision Support