Team Leader: Ms K Sankey
The KS4 vocational award in Hospitality and Catering enables learners to gain knowledge, understanding and skills relating to the Hospitality and Catering sector. This qualification supports learners tin developing the essential employability skills that are valued by employers, further and higher education.
According to the British Hospitality Association, Hospitality and Catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within the 18-24 age group.
The Hospitality and Catering department endeavours to:
- Provide a rich curriculum for KS4 creating challenge and enthusiasm;
- Develop in learners the knowledge and understanding related to a range of hospitality and catering providers;
- Stimulate pupils by the work set to fulfil their potential;
- Emphasise pupil achievements;
- Provide differentiated learning resources;
- Provide creative and intellectually appealing lesson experiences for all;
- Provide opportunities for pupils to take responsibility for their own work and to work positively with others;
- Provide opportunities for pupils to learn about how Hospitality and Catering businesses operate and what they have to take into account to be successful. They will learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, learners will also have the opportunity to develop their food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication;
- Value and treat each pupil as an individual.
The Hospitality and Catering course is run over 3 years.
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.
In Year 9 practical skills include all aspects of pastry, cake and bread making, as well as commodities, including; fruit and vegetables, cereals including pasta making, milk and dairy.
During Year 10 pupils progress to making full main course meals and learn how to present these to restaurant standards and learn aspects of diet and nutrition and menu planning to assist them in completing a mock coursework task. They will also take part in a 3 hour mock practical exam where they plan, prepare and make a 2 course meal for 2 people that would be served in a restaurant setting.
In Year 11 pupils undertake their coursework assignment and their 3 hour practical exam and will also cover all the content for the external exam.
Topics of learning include:
- Nutrition and menu planning, including special diets;
- Health, safety and hygiene;
- Presentation of dishes and portion control;
- The food industry;
- Specialist equipment;
- Communication and record keeping;
- Environmental concerns.
The vocational award in Hospitality and Catering is assessed through two units:-
Unit 1 – The Hospitality and Catering Industry – externally assessed exam of 90 minutes worth 40% of the grade.
Unit 2 – Hospitality and Catering In Action – one piece of controlled assessment (60% of final grade), carried out in Year 11 which includes a 3 hour practical exam.
How to support pupil learning
Watch and read as much about cooking and baking as they can to foster a love of and engage with the vast array of different cooking styles. To cook as much as possible at home to reinforce skills learnt in school but to also practise and master skills they may use within their exam.