Food, Nutrition and Hospitality

“Food is our common ground, a universal experience.” – James Beard

The intent of our food, nutrition and hospitality curriculum is to apply the principles of nutrition and healthy eating, instilling a love of cooking in all pupils. We aim to encourage independent learning through practical participation whilst gaining a wider understanding of environmental impacts on our food choices.

Key information:

GCSE Specification

Eduqas Level 1/2 Hospitality and Catering

Curriculum Progression

Key Stage 3

  • Understand and apply the principles of nutrition and health
  • Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • Become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes
  • Understand the source, seasonality and characteristics of a broad range of ingredients.

These are all covered in depth in KS3 as well as sustainability, food safety, packaging, understanding food labels and identifying ingredients as nutrients.

Key Stage 4 (GCSE)

Aims and learning outcomes:

GCSE specifications in Hospitality and/or Catering should encourage learners to be inspired, moved and changed by following a broad, coherent, satisfying and worthwhile course of study and gain an insight into related sectors. They should prepare learners to make informed decisions about further learning opportunities and career choices.

GCSE specifications in Hospitality and/or Catering must enable learners to:

  • actively engage in the processes of hospitality and/or catering to develop as effective and independent learners;
  • develop an awareness of the structure and diversity of the industry, and its contribution to society and the economy;
  • develop an awareness and appreciation of commercial and industry issues;
  • apply knowledge and understanding of the industry within a range of contexts;
  • develop and use a range of transferable skills through learning to use resources, workplace systems, procedures and practices used in the industry to enable them to become effective and independent learners;
  • develop an awareness and understanding of environmental issues and sustainability.

GCSE specifications in Hospitality and/or Catering must require learners to demonstrate, as appropriate to the title, knowledge and understanding of:

  • the industry: accommodation; food and beverage; and front of house;
  • the types of products and services provided;
  • a range of customer groups;
  • job roles, career opportunities and relevant training;
  • appropriate forms of communication within the industry;
  • the importance of record keeping;
  • the range of equipment used in the hospitality and catering industry;
  • customer care standards and procedures;
  • basic nutrition and diet;
  • food preparation;
  • health and safety at work;
  • environmental issues and sustainability.

GCSE specifications in Hospitality and/or Catering must require learners to do the following across a range of contexts:

  • respond to customer enquiries;
  • deal with customer complaints;
  • select and use appropriate forms of communication;
  • plan, prepare and serve food and beverages;
  • select and use appropriate equipment and materials;
  • apply the basic principles of costing and budgeting;
  • apply health and safety standards and procedures.

Curriculum Plan