Hospitality & Catering
at Bishop Perowne Church of England College
Intent
In Hospitality and Catering, our intent is to equip students with valuable skills and knowledge that will open doors to exciting career opportunities within the food and hospitality industry.
Through a combination of practical, hands-on activities and an understanding of how the industry operates, students develop confidence in key areas such as cooking, food service and nutrition.
We aim to foster creativity, problem-solving and adaptability, preparing students for the fast-paced nature of the industry and a wide range of future roles. These skills will support them throughout their education and future careers.
Key Stages 3 & 4
KS3
At Key Stage 3, we deliver a carefully structured spiral curriculum underpinned by two core Pillars of Learning: Make and Technical Knowledge.
These elements are revisited each year with increasing complexity, enabling students to deepen their understanding of health and nutrition while refining their practical skills.
This strong foundation equips students with the knowledge and confidence required for successful progression to Key Stage 4 and the WJEC Level 1/2 Vocational Award in Hospitality and Catering.
KS4
At Key Stage 4, Year 10 students build on their practical skills by learning more advanced preparation techniques, cooking methods and food presentation. They also develop a deeper understanding of nutrition and how to plan balanced, nutritious menus.
Example dishes include:
Sweet and Sour Chicken with Rice, focusing on skinning and deboning chicken
Pan-Fried Sea Bass with Fondant Potato and Pea Purée, focusing on filleting fish
Alongside practical work, students gain a broad understanding of the hospitality and catering industry, including types of provision, health and safety regulations and food safety practices. Students complete a mock NEA (Non-Exam Assessment) at the end of the year, preparing them for the demands of Year 11.
In Year 11, students begin preparing for their controlled assessment, which accounts for 60% of their final grade. This assessment covers core topics such as nutrition, menu planning and cooking. Early in the autumn term, students receive their live WJEC controlled assessment brief, which they work on until February. During this period, they explore the brief, plan a menu and cook two dishes with accompaniments.
Alongside the controlled assessment for Unit 2, students continue to build their theoretical knowledge for Unit 1. This unit focuses on the structure of the hospitality industry, health and safety, job roles and hospitality operations, ensuring students gain a comprehensive understanding of the industry.
Assessment & Lessons
Assessment is a key part of how we support student learning in Hospitality and Catering. Teachers use a variety of formative assessment strategies every day, including mini whiteboards, live demonstrations, peer feedback and interactive activities, to check understanding and help students improve as they learn.
More formal summative assessments take place in the spring and summer terms to track progress and prepare students for their final qualification.
In the classroom, teaching is brought to life through real-time cooking demonstrations and immediate feedback, helping students make quick improvements. Speaking and listening skills are also developed, with students encouraged to reflect on their own work and give constructive feedback to others. This helps build confidence, communication skills and a deeper understanding of the subject.
Enrichment & Co-curricular
We are committed to delivering a rich, inclusive curriculum that extends beyond the classroom. Students have access to a range of enrichment opportunities, such as:
Fish styling masterclass
Vegan workshop
Trips to local businesses
FutureChef competition
Skills workshops, including sushi making
These experiences enhance learning, build cultural capital and allow students to connect their classroom practice with the wider hospitality and catering industry.
