Back to Subjects

Hospitality and Catering

The Technology department aims to develop students’ knowledge, skills and individual talents across the range of technology disciplines. Our curriculum is broad and balanced and provides students with a range of opportunities to develop a love of the subject, building their confidence in practical application of the skills and giving them an understanding of how design technology is used in the wider world.

At KS3 students follow the national programmes of study and have the opportunity to plan, design and make products which not only inspire creativity, but also develop valuable skills for life. With the knowledge they have gained in KS3, the students are able to make informed choices about study at KS4 and beyond.

We are ambitious for our students and at KS4 we offer a range of subjects that enable students to specialise further in an area of interest. These subjects include Engineering, Hospitality and Catering, Child Development and Health and Social Care. All courses have a vocational context and have both internal and external assessments.

Outside of the classroom we offer opportunities to develop their knowledge and love of the subject. There are opportunities for students to take part in competitions and apply for roles as subject ambassadors.


Cardinal Newman Catholic High School Curriculum Overview
Hospitality and Catering   
KS4 Qualification: WJEC Level 1/2 Technical Award Hospitality and Catering 5409QA 
Year 10
Year 11

 

Autumn

  • 1.3.2 Food safety 

  • 1.4.1 Food related causes of ill health 

  • 1.4.2 Symptoms and signs of food-induced ill health 

  • 1.4.3 Preventative control measures of food-induced ill health 

  • 1.4.4 The Environmental Health Officer (EHO) 

  • 2.1.1 Understanding the importance of nutrition 

  • 2.1.2 How cooking methods can impact on nutritional value 

  • 2.2.1 Factors affecting menu planning  

  • 2.2.2 How to plan production 

 

Spring

  • Hospitality and catering providers 

  • 1.1.2 Working in the hospitality and catering industry 

  • 1.1.3 Working conditions in the hospitality and catering industry 

  • 1.2.1 The operation of the front and back of house 

  • 1.2.1 The operation of the front and back of house 

  • 2.3.1 How to prepare and make dishes 

  • 2.3.2 Presentation techniques 

  • 2.3.3 Food safety practices 

  • 2.4.1 Reviewing of dishes 

  • 2.4.2 Reviewing own performance 

  • Unit 1 Exam revision 

 

Summer

  • 1.1.4 Contributing factors to the success of hospitality and catering provision 

  • 1.2.2 Customer requirements in hospitality and catering 

  • 1.2.3 Hospitality and catering provision to meet specific requirements 

  • Unit 1 Exam 

 

Staffing

Mrs S Booth (Head of Technology)

Miss P Westerside-Downes

 

 

 

 


Useful Links