Part of the Ted Wragg Trust

Curriculum
Hospitality & Catering

Intent

The Intent of the Hospitality and Catering curriculum at St Luke’s C of E School is to develop students that are passionate, engaged, knowledgeable and enthusiastic about food, nutrition and the catering industry.

Students will:

  • Have the opportunity to experience a balanced and varied curriculum allowing them to participate in a wide variety of activities covering industry visits, practical skills lessons, product analysis, professional demonstrations and applied learning.
  • Develop a lifelong love of cooking opening a door to one of the great expressions of human creativity.
  • Understand how to look after themselves nutritionally.  Learning how to cook, a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.
  • Use technical terminology with confidence accurately and precisely, building up an extended specialist vocabulary.
  • Apply their mathematical knowledge to their understanding of catering and cooking, including measuring, timing, estimating and analysing nutritional data.
  • Have the opportunity to attend extra-curricular practical clubs and competitions representing their school, house and community. 
  • Have a sound understanding of a range of different skills and the science behind them.
  • Make positive informed choices around their health, well-being and diet. 
  • Link the benefits of a healthy diet to mental and physical well-being. 
  • Develop their leadership, independence and teamwork skills through practical work and applied work place scenario learning. 
  • Develop transferable skills of problem-solving, organisation and time-management, planning and communication.
  • Are prepared to transition from KS3 to KS4 with the skills, knowledge and enthusiasm for the subject to excel in KS4. 
  • Understand how to produce food safely following industry guidelines. 
  • Have theoretical knowledge about the H&C industry (fourth largest sector/ 10% of total workforce) legislation and food safety roles and responsibilities.
  • Have the ability to plan, prepare and present different foods and dishes from different cultures.
  • Understand the need for nutritional diets and be able to meet the needs of others
Implementation

The intent of our curriculum is implemented through: 

  • Studying a variety of skills and techniques – experiencing demonstrations, visits and workplace scenarios.
  • Having the practical skills required within the industry and the ability to cook a variety of dishes.
  • Having the opportunity to attend extra-curricular activities and represent the school. 
  • Celebrating successes and managing the challenges of defeat.
  • Assessment of four main strands in KS3 linking and feeding into the two main strands in KS4 which are Unit 1 H&C Industry and Unit 2 H&C in Action.
Impact

The impact of our curriculum will be:

  • Students develop the technical and practical expertise needed to confidently cook and prepare dishes for themselves and others.
  • Students build and apply a repertoire of knowledge, understanding and skills in order to design and make high-quality dishes and meals for a wide range of users.
  • Yearly survey and high A2L grades show high percentage of students enjoy and value Hospitality and Catering lessons.
  • Students have high aspirations for their learning.
  • Continued high % of students opting to take the subject for GCSE once embedded.
  • High quality of practical outcomes.
  • Increase % in the number of students attending revision sessions.
  • Students continue studying at college – further education.
  • High percentage of students engage in extra-curricular clubs, activities and competitions.
  • Students leave school as informed consumers, confident young people who can look after themselves and others.
  • Students learn how to take risks, becoming resourceful, innovative, enterprising and capable citizens. Through the evaluation of existing products, they develop a critical understanding of its impact on daily life and the wider world. We believe high-quality food education makes an essential contribution to the creativity, culture, wealth and well-being of the nation.
The big questions

The big questions posed by our curriculum are:

  • What should we have for dinner?
  • Why do we cook food?
  • There’s plenty of it around, and we all love to eat it why should anyone need to defend it?
  • What makes Hospitality and Catering one of the biggest worldwide industries?
  • Why has it become one of the biggest employers in the world?
5 Year Plan

 

Our subjects

St Luke’s is a wonderful place; is a school full of staff who are dedicated to improving the life chances of every student that attends the school.

Kealey Sherwood, Headteacher

At St Luke's, we are a Steplab Coaching Hub and use Steplab to power our professional development. To find out more about our approach to instructional coaching, check out this guide. To book a coaching hub visit to our school, email hello@steplab.co