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.

 

Having seen the amazing impact of our coaching programme, we're proud to have been selected as a Steplab Coaching Hub, supporting leaders to implement high quality professional development across their school. We love visitors and you're guaranteed lots of practical ideas and bottomless tea, coffee and biscuits! To find out more about our approach to instructional coaching, check out this free downloadable beginner's'guide written by Peps McCrea, Director of Research at Steplab. To book a coaching hub visit to our school, just email the friendly team at hello@steplab.co