Hospitality & Catering
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.
- 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
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.
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
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