Pupils develop the knowledge, understanding and practical skills required for the hospitality and catering industry. Through a combination of theoretical and practical learning, pupils gain a strong foundation in key industry practices and expectations. The curriculum enables pupils to develop a range of transferable skills, including food preparation and cooking techniques, organisation, time management, planning, communication and problem-solving. These skills prepare pupils for further study and future employment within the catering and hospitality sector.
Year 10
Term 1 – Food legislation and sustainability
Term 2 – Health and safety and working in the sector
Term 3 – Eating for health
Year 11
Term 1 – Nutrition, customer needs and menu planning
Term 2 – Nutrition, customer needs and menu planning
Term 3 – Revision
Exam board
WJEC Level 1/2 vocational award in Hospitality and Catering
Level 1/2 Vocational Award in Hospitality and Catering