Hospitality & Catering
Promoting lifelong engagement in sport and a passion for health and exercise as well as independent skills and the knowledge to implement a healthy lifestyle.
The curriculum focus is primarily to develop practical skills to promote independence and provide the knowledge to allow students to eat a healthy balanced diet. SMSC plays a pivotal role in topic choice and the importance of developing life skills which will help students be self-sufficient and safe regarding cooking, health and hygiene outside of school. Key stage three is focused around preparing students with the skills to be independent with cooking and the knowledge of healthy eating and how this impacts their lives. This also facilitates student conversations and learning around how a healthy diet improves all aspects of health and exploring what a healthy and balanced diet looks like beyond just food. Teamwork plays a large part of developing students’ learning and resilience in practical and theory food lessons. Business projects and specific food projects are a focus at key stage three and students work in pairs in when taking part in practical lessons.
At GCSE level, students are required to create their own menus and explore how this would be received in real life. The curriculum offers many opportunities for students to discover food from around the world and we have a particular focus on sustainability with students developing their awareness and understanding of how they affect this in their local community. Throughout the curriculum, career pathways are promoted to raise awareness and aspirations, for example the different types of chefs and job roles in the hospitality industry. Future opportunities are highlighted with potential career pathways in the industry to raise aspirations; for example, year 7 look at job roles in the industry.
