Our Level 2 Hospitality & Catering course builds on skills and knowledge developed at KS3. This course puts learning and development in a real-world context and directly links skills and knowledge developed in our industry style kitchen with future level 3 courses and/or apprenticeships. We aspire for students to take this course and take the necessary steps towards a career in the hospitality & catering industry. This course also allows students the opportunity to develop their knowledge and understanding of health and safety in the in the hospitality & catering industry, the technical knowledge required to plan, design and implement a variety of menus (including the application of maths and science) and the roles required in hospitality & catering industry (e.g. front of house, sous-chef). When students enter our industry style kitchen, they will enter a learning environment that is designed to simulate the day-to-day workings of the hospitality & catering industry.
KS4 Hospitality & Catering
Names of staff, role & contact details
Autumn Term Spring Term Summer Term
Y10 Theory know how food can cause ill health Practical development of basic industry kitchen skills Theory understanding the environment in which the hospitality & catering industry operates Theory understanding the importance of nutrition when planning meals Practical use of commodities when cooking Theory understanding how hospitality & catering providers work Theory health & safety in the hospitality & catering industry Theory how to propose a hospitality & catering provision to meet specific requirements Practical producing dishes to be served on a range of different menus Theory unit 1 online exam (40%)
Y11 Practical producing dishes to be served on a range of different menus Commence unit 2 practical coursework (60%) Completion of unit 2 practical coursework (60%) N/A
How and when is my child assessed?
Twice a half term, teachers will mark a student’s ‘portfolio’; this could include physical pieces of work, e-portfolios (including photographs), an account of skills that have been demonstrated/observed, and/or the student’s sketchbook/exercise book/logbook.
Formal marking at these two stages will provide students with WWW/EBI feedback. The EBI provided should either inform the student of a target to meet in the next piece of work, or an action that can be applied immediately to improve the current piece of work.
Marking of student sketchbooks/exercise books/logbooks will use WWW/EBI to identify next steps. In addition, teachers will appropriately identify areas for improvement with regards to literacy (Sp) and will use EBIs, so as to plug gaps, correct misconceptions and/or push students even further.
|Name of course (s) offered||Exam board||Link to spec||Nature of assessment|
|Level 1/2 Hospitality & Catering||Eduqas||https://www.eduqas.co.uk/qualifications/hospitality-and-catering/wjec-level-1-2-award-in-hospitality-and-catering-specA-from-2016-e+29+11+18.pdf||Unit 1 – The Hospitality & Catering Industry (online exam – 40%)
Unit 2 – Hospitality & Catering in Action (practical portfolio work – 60%)