SUCCESS FOR ALL

Every kid in every school no matter their background, deserves to learn the basics about food - where it comes from, how to cook it and how it affects their bodies. These life skills are as important as reading and writing, but they've been lost over the past few generations. We need to bring them back and bring up our kids to be streetwise about food.

                                                                                                                                                                    

Jamie Oliver

 

 

Curriculum Overview

The Food Technology, Hospitality and Catering curriculum develops pupils’ understanding of food, nutrition and the hospitality industry, while equipping them with essential practical life skills. Pupils learn how food impacts health, wellbeing and society, and develop confidence in food preparation, hygiene and safe working practices. The curriculum is ambitious, inclusive and carefully sequenced to build knowledge, skills and independence from Key Stage 3 through to Key Stage 4 vocational study.

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Curriculum Intent

The intent of the Food Technology, Hospitality and Catering curriculum is to ensure that pupils:

· Understand the importance of food in everyday life, health and wellbeing.

· Develop secure knowledge of nutrition, including energy, nutrients and balanced diets.

· Understand and apply the principles of the Eatwell Guide to make informed food choices.

· Learn and apply food hygiene, health and safety rules in a kitchen environment.

· Develop practical food preparation and cooking skills, using a range of methods and techniques.

· Understand wider issues such as food security, food poverty and ethical considerations.

· Gain insight into the hospitality and catering industry, including roles, standards and career pathways.

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The curriculum prepares pupils for further study in Hospitality and Catering and equips them with essential life skills for healthy, independent living.

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Curriculum Design and Sequencing

The curriculum is carefully sequenced to build knowledge progressively from foundational understanding to applied vocational skills.

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Key Stage 3 Progression

· Pupils begin by learning health and safety rules and safe practices in the kitchen.

· They develop an understanding of the Eatwell Guide, nutrition, energy and key nutrients such as carbohydrates, proteins, dairy and vital minerals.

· Pupils explore healthy lifestyles, balanced meals and healthy eating plans.

· Learning broadens to include the importance of food globally, food security and food poverty.

· Pupils consider the dietary needs of children, special dietary requirements and how recipes can be adapted.

· Practical learning includes exploring different cooking methods, recipe trials and culturally significant dishes.

 

Key Stage 4 Progression

· Pupils follow the Hospitality and Catering pathway.

· Unit 1: The Hospitality and Catering Industry develops understanding of the industry, types of providers, employment roles, health and safety, food safety, and food-related ill health.

· Unit 2: Hospitality and Catering in Action focuses on nutrition, menu planning, cooking methods and their impact on nutritional value.

· Pupils plan, prepare, cook and present dishes, applying practical skills and reviewing their work effectively.

· Learning is aligned with assessment objectives, requiring pupils to demonstrate knowledge, apply skills, and analyse and evaluate information.

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This sequencing ensures pupils move from basic food knowledge to confident application of skills in realistic hospitality contexts.

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Curriculum Implementation

The curriculum is implemented through:

· Practical, hands-on lessons focused on food preparation and cooking skills.

· Explicit teaching of nutrition, hygiene and safety.

· Project-based learning linked to real-life and vocational contexts.

· Opportunities to plan, prepare and evaluate dishes and menus.

· Ongoing formative assessment, including teacher feedback and reflection.

· Summative assessment aligned with Hospitality and Catering assessment objectives.

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Teaching is inclusive and supportive, enabling all pupils to develop confidence and competence.

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Curriculum Impact

The impact of the Food Technology, Hospitality and Catering curriculum is demonstrated through:

· Pupils developing safe, confident and competent practical cooking skills.

· Secure understanding of nutrition, healthy eating and balanced diets.

· Increased awareness of global food issues, including food poverty and sustainability.

· Strong preparation for vocational qualifications in Hospitality and Catering.

· Pupils leaving with valuable life skills that support independence and wellbeing.

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Accessibility and Inclusion

The curriculum is designed to be inclusive and accessible:

· Practical tasks are broken down into clear, manageable steps.

· Visual demonstrations and modelling support understanding.

· Adaptations are made for dietary needs and individual requirements.

· Structured support and challenge ensure all pupils can succeed.

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Through this inclusive approach, all pupils are supported to make strong progress and develop lifelong skills in food and nutrition.

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Curriculum Map​​​​

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