The hospitality industry makes a major contribution to the UK economy and employs a large percentage of people. In some parts of the UK, the industry is the main source of income and employment. In the UK, there are over 180,000 hospitality and leisure establishments and these employ more than 2 million people. The hospitality industry in the UK is a broad and varied industry ranging from single-person organisations to worldwide corporations. People do a total of more than 80 different jobs in the industry.
Julian Konten
Subject Leader
”No one is born a great cook, one learns by doing - Julia Child
Why is Hospitality & Catering Important?
What Will I Learn At Key Stage 3?
Food technology allows pupils to explore their creativity using a range of materials and techniques. Pupils have the opportunity to design and make products that respond to a wide variety of problems within a range of contexts. In Food Technology pupils are taught how to become competent in a range of cooking processes such as selecting and preparing ingredients, using utensils and electrical equipment and how to adapt their own recipes. Pupils also participate in an Eisteddfod competition where they can show off their creative skills and compete against other students in their year.
What Topics Are Covered At Key Stage 3?
Pupils learn the importance of healthy eating and maintaining a balanced diet, costing ingredients, staple foods, perishable foods, food storage and food poisoning. Pupils will design their dishes for each topic, they will then produce the dish within the school kitchen and evaluate what they have made.
How Will I Be Assessed At Key Stage 3?
1) Research: Nutrients and what the body needs
2) Evaluation: Evaluating practicals
3) Planning: Design your own dishes and methods for practicals
4) Practical skills: Selecting the correct equipment, cutting techniques, self and peer assessment
5) Safety: Students complete cooker and knife safety assessment.
What Will I Learn At Key Stage 4?
Unit 1: The Hospitality and Catering Industry Learners apply their learning by considering all aspects of the vocational sector. They should acquire knowledge of all aspects of the industry and be able to propose new hospitality and catering provision for specific locations. Learners will be able to use their learning of different types of establishment and job roles to determine the best option. They will then apply their learning in relation to front of house and kitchen operations to determine how the proposed hospitality and catering provision will operate efficiently legally and financially viably whilst meeting the needs of their potential market. This unit provides a broad introduction to the vocational sector in a way that is purposeful and develops a range of transferable skills. Learners apply their learning to safely prepare, cook and present nutritional dishes. They will draw on their learning of different types of provision and kitchen and front of house operations in Unit 1, as well as personal safety in their preparations. The content is relevant not only to employees within food production, but also those with a responsibility for food safety in the industry, nutritionists and managers and owners. This extends the learners appreciation of the whole vocational area beyond the kitchen environment.
What Topics Are Covered At Key Stage 4?
Understand the environment in which hospitality and catering providers operate. AC1.1 describe the structure of the hospitality and catering industry AC1.2 analyse job requirements within the hospitality and catering industry AC1.3 describe working conditions of different job roles across the hospitality and catering industry AC1.4 explain factors affecting the success of hospitality and catering providers LO2 Understand how hospitality and catering provisions operate. AC2.1 describe the operation of the kitchen AC2.2 describe the operation of front of house AC2.3 explain how hospitality and catering provision meet customer requirements LO3 Understand how hospitality and catering provision meets health and safety requirements AC3.1 describe personal safety responsibilities in the workplace AC3.2 identify risks to personal safety in hospitality and catering AC3.3 recommend personal safety control measures for hospitality and catering provision LO4 Know how food can cause ill health AC4.1 describe food related causes of ill health AC4.2 describe the role and responsibilities of the Environmental Health Officer (EHO) AC4.3 describe food safety legislation AC4.4 describe common types of food poisoning AC4.5 describe the symptoms of food induced ill health LO5Be able to propose a hospitality and catering provision to meet specific requirements AC5.1 review options for hospitality and catering provision AC5.2 recommend options for hospitality provision
How Will I Be Assessed At Key Stage 4?
Each WJEC Level 1/2 Vocational Award in Hospitality and Catering will be graded Level 1 Pass, Level 2 Pass, Level 2 Merit, Level 2 Distinction or Level 2 Distinction*.The qualification grade is awarded on the basis of the aggregation of unit grades achieved. Candidates must achieve a minimum of a level 1 pass for each unit in order to be awarded a grade for the qualification. Candidates who achieve a U in one or more units cannot be awarded the qualification. Each unit grade achieved by learners will be translated to a unit point for the purpose of awarding the qualification
What Facilities Does The Department Have?
The department has a variety of facilities for students to access: 1) A large kitchen area, where students have the freedom to express their cooking skills 2) Classroom environment: Where students will have the opportunity to design and evaluate as part of their theory elements of food technology. Part of their work with food, pupils will be instilling a love of cooking and this 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. 3) IT suite: Students have the opportunity to research and adapt recipes using the IT suite. This helps students understand the importance of researching, costing and In addition, they will consider consumer issues, food and its functions and new technologies/trends in food.
In Hospitality and Catering we offer a variety of after school activities from Pasta making, drawing workshops to Ks4 practical prep sessions and revision sessions. All these activities take place on weekly basis.