Hospitality & Catering

Cooking and Nutrition

The national curriculum states that, ‘as part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life’.

At the Pupil Referral Service students have a fantastic opportunity to take part in regular cooking activities. Ingredients are provided and students are introduced to a wide range of foods, cooking styles and ingredients. We are extremely proud of the variety of dishes that students are able to produce whilst they are with us. Wherever possible we listen to student voice to inform us of the types of dishes students would like to prepare. We know that food education has the potential not only improve students’ skills and employability but also to improve their health and quality of life.

Key stage three

The KS3 curriculum provides opportunity for students to make a range of sweet and savoury dishes, using different methods, techniques, and skills. Skills are sequenced to be developmental with students revisiting skills and building and developing upon the basics throughout their time at the pupil referral service.

Every student is encouraged to practice working both as a team and independently where possible to help improve their confidence and understanding of the subject. The theory and practical knowledge gained in KS3 will be the foundation for students to succeed not only in the Key stage 4 WJEC Hospitality & Catering Level 1 and 2 course, but primarily to set the foundations to be able to cook for and care for themselves throughout their lives.

Key Stage 4

WJEC level 1 / 2 award in Hospitality and Catering at Newbridge House offers a fantastic opportunity for the pupils to develop their knowledge and extend their skills within hospitality and catering in a vocational context. It provides opportunities for pupils to develop a range of Key Skills and their capacity for imaginative, innovative thinking, creativity and independence.

We currently deliver the WJEC Award qualification where the specification encourages the investigation and study of hospitality and catering in a variety of contexts. In these contexts the candidates are given opportunities to acquire competence, capability and critical skills through the creation, implementation, use and evaluation of a range of resources. The specification uses a range of assessment techniques to enable the pupils to respond through practical and investigative work.

The Award in Hospitality and Catering requires learners to demonstrate knowledge and understanding of:

  • The industry: accommodation; food and beverage; front of house
  • The types of products and services provided.
  • A range of customer groups and the nutrition they need.
  • Job roles, career opportunities and relevant training
  • Appropriate forms of communication within the industry
  • The importance of record keeping
  • The range of equipment used in the hospitality and catering industry.

Students participate in high quality practical lessons throughout the whole of their time in key stage 4. Students who can not access the GCSE curriculum have the opportunity to take Aim Awards, so all students have the opportunity to gain meaningful qualifications in food.