• Head of Subject: Mr M Lawless
  • Year groups taught: 7 to 11


Welcome to Hospitality, where you will learn how to make delicious meals from around the world. Enter the world of coulis, croutons and crumbles. Get acquainted with Julienne and Bain-Marie. You will see how kitchens are run hygienically and safely. Research and create nutritious, themed menus then prepare, cook and present them for assessment.

Why is this subject important?

We are what we eat. Your child will learn to choose, prepare and cook delicious, healthy meals which will help them to maintain a healthy lifestyle. We know that children in the UK are getting fatter, your child will be given the tools to help prevent them becoming part of this statistic.

The subject teaches important practical cooking skills, team work and time management. They will learn about an industry that employs over 1 million people in the UK.

Resources to highlight

We offer a fully equipped kitchen with cookers and specialist cooking equipment. Students have the opportunity to visit commercial kitchens to see at first hand how they operate and talk to managers and staff to obtain a greater understanding of the industry.

There is an emphasis on practical skills, and students will learn how to prepare a great variety of meals. The controlled assessments that the students do have themes such as dairy products, international cuisine, healthy school meals.

Key stage 3


In years 7 and 8 students learn to prepare and cook simple, healthy dishes. They are introduced to different cooking techniques, getting progressively more difficult. The students are taught the terminology of cooking and given an insight into food from different cultures.

Year 7

Structure of course
1 lesson per week for 1 term over the course of the academic year.

Topics covered
Kitchen safety. Basic cooking skills (blending, cutting, baking). Healthy eating.

The skills students will learn this year are
How to work safely in the kitchen, identifying hazards and how to deal with them.

Learning basic cooking skills like baking cakes, making flapjacks and the blending fruit to make smoothies. From the start students will be made aware of healthy eating, through tools such as the Healthy Eating Plate, and discussing healthy eating initiatives such as 5-a-day.

Students are assessed by
Students are assessed through regular homework tasks, written work in the classroom and their practical cooking. At the end of the session the students are given an overall grade for their work.

Year 8

Structure of lessons
1 lesson per week for 1 term over the course of the academic year.

Topics covered
Food hygiene. Healthy eating. Cooking skills (pastry making).

The skills students will learn this year are
Continued kitchen safety; designing a healthy meal, identifying what ingredients are better for us; making pastry based products, such as a savoury tartlets; Kitchen hygiene how to store, prepare and cook food safely.

Students are assessed by
Students are assessed through regular homework tasks, written work in the classroom and their practical cooking. At the end of the session the students are given an overall grade for their work.

Key stage 4

  • What qualification will you gain? BTEC Level 3 Certificate in Hospitality
  • Enter QAN: 601/7703/2
  • The Exam Board is: Pearson (Edexcel)

What you will study

The Pearson BTEC Level 3 Certificate in Hospitality consists of one mandatory unit plus optional units, giving learners the opportunity to develop a range of skills and techniques, personal skills and attributes that are essential for successful performance in working life.

The units are:

The Hospitality Industry, Principles of Supervising Customer Service Performance in Hospitality, Leisure, Travel and Tourism, Providing Customer Service in Hospitality, Financial Control in Hospitality, Supervisory Skills in the Hospitality Industry, Food and Drinks Service, The Principles of Food Safety Supervision for Catering, Food Service Organisation, European Food, Asian Food, Contemporary World Food, Advanced Skills and Techniques In Producing Desserts and Petits Fours, Environment and Sustainability in Hospitality, Principles of Nutrition for Healthier Food and Special Diets, Hospitality Business Enterprise, E-business for Hospitality, Marketing for Hospitality, Personal Selling and Promotional Skills for Hospitality, Human Resources in Hospitality, Events Organisation in Hospitality, Planning and Managing a Hospitality Event, Accommodation Operations in Hospitality, Front Office Operations in Hospitality, Personal and Professional Development in Hospitality and Industry-related Project in Hospitality.

How is the course assessed?

The WJEC Level 1/2 Vocational Award in Hospitality and Catering is assessed using a combination of internal and external assessment.

External assessment

Unit 1: The Hospitality and Catering Industry is externally assessed.
The on-line external assessment will be taken in the June each year.

Duration: 90 minutes

Internal assessment

Unit 2: Hospitality and Catering in Action
Learners apply their learning to safely prepare, cook and present nutritional dishes. They will draw on their learning of different types of provision and kitchen and front of house operations in Unit 1, as well as personal safety in their preparations. The content is relevant not only to employees within food production, but also those with a responsibility for food safety in the industry, nutritionists and managers and owners. This extends the learners appreciation of the whole vocational area beyond the kitchen environment.

What might you study after this?

Learners completing the Level 1/2 Award in Hospitality and Catering may be interested in progressing to our Level 3 qualifications in Hospitality and Catering

Possible careers

Potential Career opportunities include: Catering Manager, Chef, Confectioner, Contract Caterer, Kitchen Assistant, Restaurant Manager, Hotel Manager Chef, Research and Food Product Development, Food Marketing, Environmental Health Officer, Dietician, Health Promotion/Education Specialist, Food Technologist, Quality Assurance, Food Technology Teacher and Conference Organiser.

For more information contact

Mr M Lawless