Food Preparation & Hospitality Curriculum Overview
Curriculum Intent
Food Preparation and Hospitality at our school inspires students to understand the importance of food — its science, its role in health and wellbeing, and its place in culture and society. Through a blend of theoretical and practical learning, students gain confidence, independence and life skills that enable them to make informed food choices, cook nutritious meals, and explore the exciting world of the hospitality and catering industry.
From Key Stage 3 onwards, pupils learn how to prepare and cook a wide range of ingredients safely and hygienically, applying knowledge of nutrition, provenance and sustainability. By Key Stage 4, they are able to design, plan and create complete dishes for different dietary needs, while studying the wider food industry, hospitality environments and customer expectations.
Food and Hospitality aligns closely with our four curriculum pillars:
- Knowledge – Students develop a scientific understanding of food, its nutritional value and how ingredients behave. They explore food provenance, seasonality, sustainability and the role of food in health and wellbeing.
- Independence – Students plan, prepare and present dishes with increasing confidence and precision, applying techniques learned in practical sessions. They take ownership of their work, evaluating and improving their outcomes.
- Empowerment – Students learn transferable life skills such as time management, organisation and teamwork, gaining the confidence to prepare healthy meals for themselves and others and explore careers in hospitality or food science.
- Inclusion – Lessons reflect a wide range of dietary, cultural and religious requirements. Students explore food from around the world, developing respect for different cuisines and traditions.
Key Stage 3 (Years 7–9)
At Key Stage 3, students learn the foundations of food preparation, cooking and nutrition. They build key practical skills while understanding the principles of healthy eating and food safety.
Year 7:
- Kitchen safety, hygiene and the use of equipment
- Weighing and measuring ingredients accurately
- Basic food science and sensory analysis
- Simple practicals such as coleslaw, snack on toast and fairy cakes
Year 8:
- Nutrients and healthy eating
- Cake-making methods and food hygiene
- Intermediate practical skills through dishes such as tomato pasta, mac and cheese and pizza
Year 9:
- Adapting recipes to meet dietary needs
- Understanding food labelling and sustainability
- Advanced knife skills and practical dishes such as stir fry, bread and street food
By the end of KS3, students can plan and cook a variety of balanced meals, understand nutrition, and apply hygiene and safety confidently.
Key Stage 4 (GCSE Food Preparation & Nutrition / Level 1–2 Hospitality & Catering – WJEC Eduqas)
At KS4, students follow one of two linked pathways that provide a strong grounding in both food science and hospitality practice.
GCSE Food Preparation & Nutrition
Students focus on the scientific principles behind cooking and food preparation. They learn how ingredients behave, how to plan balanced meals, and how to adapt recipes for health, culture and environment.
Year 10 Topics include:
- Nutrition and The Eatwell Guide
- Food commodities (fruit, vegetables, cereals, dairy, proteins, fats and oils)
- Functional properties of ingredients
- Food provenance and environmental impact
- Food hygiene, safety and preservation techniques
Year 11 Focus:
Non-Examined Assessment (NEA – 50%) – Students complete a major project based on an Eduqas brief (e.g. healthy eating, sustainable cooking or dietary needs). They research, plan, prepare and evaluate three dishes.
Written Exam (50%) – Covers nutrition, food science, provenance, hygiene and practical skills.
Level 1/2 Hospitality & Catering
Students study the hospitality industry, learning how to prepare, present and serve food in professional contexts. They explore customer service, kitchen operations and environmental factors in catering establishments.
Year 10 Topics include:
- Understanding hospitality environments and job roles
- Health, safety and food hygiene in hospitality settings
- Nutrition and menu planning
- Practical cookery and presentation techniques
Year 11 Focus:
- Controlled Assessment (60%) – Students research and prepare two dishes for a set brief, producing detailed time plans and evaluations.
- Written Exam (40%) – Understanding the structure of the industry, nutrition, and customer needs.
Across both courses, students learn to design and prepare dishes that are balanced, cost-effective and suitable for different occasions, applying professional standards of presentation and hygiene.
Assessment
Food Preparation & Nutrition:
- 50% Non-Exam Assessment (practical project)
- 50% Written Exam (nutrition, food science, provenance and skills)
Hospitality & Catering:
- 60% Controlled Assessment (planning, preparing and evaluating dishes)
- 40% Written Exam (industry, health, safety and nutrition)
Links to Other Areas of Study
Food and Hospitality naturally complement science, PSHE, and physical education through the study of nutrition, biology and wellbeing. Students also apply mathematical skills when weighing, measuring and budgeting, and literacy skills when researching and evaluating.
The curriculum encourages sustainability, cultural understanding and responsible consumer choices — preparing learners for life beyond school and potential careers in catering, hospitality management, food science, or nutrition.
