Hospitality and Catering

Hospitality and Catering at NSSFC provides students with both theoretical knowledge and practical skills required within one of the UK’s largest employment sectors.

Students explore how the hospitality industry operates and develop the professional standards required to work within it.

Core strands:

  • The Hospitality and Catering Industry

  • Food Safety and Hygiene

  • Nutrition and Menu Planning

  • Kitchen Operations and Workflow

  • Risk Assessment and Legislation

  • Practical Catering Skills

The curriculum is ambitious and industry-informed. It develops technical competence alongside analytical and evaluative thinking, preparing students for employment, apprenticeships or further vocational study.

Assessment consists of:

  • Unit 1 – The Hospitality and Catering Industry (externally examined)

  • Unit 2 – Hospitality and Catering in Action (controlled assessment)

QLA from mock examinations informs targeted intervention in exam content areas such as legislation, industry structure and environmental health. Controlled assessment milestones are structured to support drafting, refinement and professional standards.

Independent learning includes research into hospitality sectors, menu design planning and reflective evaluation of practical work.

 

Key Stage 3

There is no KS3 course in Hospitality and Catering. Students access foundational food and practical skills through the KS3 Technology carousel before opting for this subject at GCSE.

Key Stage 4 – WJEC Level 1/2 Hospitality and Catering

Students follow the WJEC Level 1/2 Vocational Award in Hospitality and Catering.

Curriculum Structure

  • Unit 1 – The Hospitality and Catering Industry

    • Industry structure

    • Types of provision

    • Health and safety legislation

    • Food safety and hygiene

    • Environmental health

    • Job roles and employment

  • Unit 2 – Hospitality and Catering in Action

    • Menu planning

    • Nutritional requirements

    • Food preparation and cooking methods

    • Risk assessment

    • Costing and budgeting

    • Evaluation and reflection

KS4 Curriculum Overview

Term Year 10 Year 11
Autumn 1 Unit 1 – Industry Overview Unit 2 – Controlled Assessment Launch
Autumn 2 Unit 1 – Health & Safety, Legislation Unit 2 – Menu Planning & Justification
Spring 1 Unit 1 – Food Safety & Hygiene Unit 2 – Practical Trial Dishes
Spring 2 Unit 1 – Employment & Job Roles Unit 2 – Final Practical Assessment
Summer 1 Unit 1 – Mock Examination & QLA Evaluation & Written Justification
Summer 2 Examination Preparation Final Examination Preparation

Year 11 includes structured revision of industry legislation, environmental health, HACCP and risk assessment alongside controlled assessment refinement.

Sixth Form

There is currently no post-16 Hospitality and Catering course. Students wishing to continue into this sector are supported through vocational pathways, apprenticeships and enrichment opportunities.

Literacy, Careers and Personal Development

Vocabulary
Students develop precise industry terminology including HACCP, cross-contamination, due diligence, mise en place, workflow, sustainability, cost per portion, feasibility and environmental health.

Knowledge Organisers
Structured glossaries and key concept summaries support retrieval of legislation, nutritional guidance and professional standards.

Careers Links
The course provides clear pathways into:

  • Chef and kitchen brigade roles

  • Event management

  • Hotel management

  • Catering management

  • Environmental health

  • Food safety inspection

  • Hospitality entrepreneurship

Students explore both commercial and non-commercial catering environments.

SMSC / Personal Development

The curriculum supports:

  • Moral responsibility in food safety and public health

  • Ethical awareness of sustainability and food waste

  • Social collaboration through team-based practical work

  • Cultural appreciation of global cuisine

  • Professional standards, punctuality and presentation

Through practical independence and analytical evaluation, students develop resilience, accountability and transferable workplace skills.