Hospitality and Catering (Key Stage 4)
Year 10
Focus
| Autumn | Spring | Summer |
|---|---|---|
| Food safety in hospitality and catering Students will understand the key principles of food safety in hospitality and catering, including proper food handling, storage, and preparation techniques, and demonstrate their knowledge by conducting a practical assessment of safe food practices in a kitchen setting. Health and safety in hospitality and catering Students will understand the importance of health and safety regulations in the hospitality and catering industry, identify key safety practices and procedures, and demonstrate how to apply these practices in a practical context, ensuring a safe environment for both staff and customers. Hospitality and catering in action Students will develop a wide range of high-level cooking skills, including techniques such as sautéing, baking, and grilling, while also gaining an understanding of nutrition principles that govern healthy eating habits and meal planning. | Hospitality and catering provision Students will understand the fundamental principles of hospitality and catering provision, including the different types of services offered, the importance of customer service, and the key roles within the hospitality industry, allowing them to evaluate various hospitality settings. Hospitality and catering in action Students will develop a wide range of high-level cooking skills, including techniques such as sautéing, baking, and grilling, while also gaining an understanding of nutrition principles that govern healthy eating habits and meal planning. | How hospitality and catering provisions operate Students will understand the operational processes of hospitality and catering provisions, including the roles of different sectors, customer service, and food safety regulations, and will be able to describe how these elements work together to provide quality service Hospitality and catering in action Students will develop a wide range of high-level cooking skills, including techniques such as sautéing, baking, and grilling, while also gaining an understanding of nutrition principles that govern healthy eating habits and meal planning. |
Year 11
Focus
| Autumn | Spring | Summer |
|---|---|---|
| NEA: The importance of nutrition Students will understand the importance of nutrition for a specific demographic (set by the exam board), including the role of essential nutrients, the impact of a balanced diet on physical and mental health, and how to make healthier food choices. NEA: Menu planning Students will be able to plan a suitable menu that highlights advanced culinary skills and demonstrates their knowledge of various cooking techniques, ingredients, and nutritional considerations. Exam Students will recall key knowledge of hospitality and catering and will be able to complete exam questions related to these topics effectively. | NEA: Food practical Exam Students will demonstrate their ability to cook and prepare two dishes that showcase a variety of high-level culinary skills, paying special attention to the overall presentation of the finished meals. NEA: Evaluation Students will review their prepared dishes, evaluate their cooking performance based on taste, presentation, and adherence to the recipe, and identify areas for improvement to enhance their culinary skills. NEA Submission – 14th February 2026 Exam Students will recall key knowledge of hospitality and catering and will be able to complete exam questions related to these topics effectively. | Exam Content All lesson post NEA submission will be theory and exam practice lessons. Exam practice or revision task will be set weekly. Students will recall key knowledge of hospitality and catering and will be able to complete exam questions related to these topics effectively. Areas to be covered * Hospitality and catering provision. * Food safety in hospitality and catering. * Health and safety in hospitality and catering. * How hospitality and catering provisions operate. * The importance of nutrition. |
Exam Board
Unit 1: The hospitality and catering industry
Written examination: 1 hour 20 minutes, 40% of qualification
80 marks
Unit 2: Hospitality and catering in action Controlled assessment:
Includes 3 hour Practical exam and written portfolio
approximately 12 hours, 60% of qualification 120 marks
Revision Guides
Useful Links/Websites
Playlists
Year 10
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Year 10 Term 1
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Year 11
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Year 11 Term 1
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The Oldershaw School
Valkyrie Road, Wallasey
Wirral CH45 4RJ
Valkyrie Road, Wallasey
Wirral CH45 4RJ