To help keep all pupils safe, please ensure the school has up-to-date information about any allergies your child may have. Accurate allergy information enables us to put appropriate support plans in place, train staff effectively, and respond quickly in an emergency. We all have a part to play in creating a safe environment, including following our nut-aware policy and being mindful of the food brought into school. If your child has an allergy, please contact the school or update their details via Arbor. Be Allergy Aware and Save A Life - see more here.
At Key Stage 3, students are introduced to the principles of food preparation, nutrition, health and safety, and professional kitchen practices. They explore the importance of personal hygiene, food safety, and safe working environments while developing competence and confidence in a range of practical cooking skills.
Students gain an understanding of healthy eating and balanced diets through the production of a variety of predominantly savoury dishes. Practical opportunities allow students to use a wide range of kitchen equipment and cooking methods whilst developing knife skills, time management, organisation, and independence. They are encouraged to evaluate their outcomes and reflect on how food choices can affect health, wellbeing, and sustainability.
At Key Stage 4, students follow the WJEC Level 1/2 Vocational Award in Hospitality and Catering. The course combines theoretical knowledge with practical application, preparing learners for further study, apprenticeships, and careers within the hospitality and catering industry.
Students explore the operation of hospitality and catering providers, understanding the factors that influence their success, including customer needs, health and safety legislation, food safety requirements, environmental considerations, and the impact of current industry trends. They develop knowledge of employment opportunities within the sector and the skills and attributes required by hospitality professionals.
Through practical assignments, students plan, prepare, cook, and present a range of nutritious dishes that meet specific customer requirements. They apply their understanding of nutritional needs, menu planning, costing, and food hygiene to produce dishes that are suitable for different groups, occasions, and dietary requirements. Students are expected to work independently whilst demonstrating creativity, organisation, and effective time management throughout the food production process.
Students leave the Academy with a strong understanding of the hospitality and catering industry and the confidence to prepare safe, nutritious, and high-quality food. They will appreciate the importance of customer service, teamwork, and professional standards whilst recognising the significant role hospitality and catering plays within society. Many will build upon their experiences to pursue further education, training, or employment within the hospitality, catering, food production, tourism, or wider service industries.