At Key Stage 3, students develop core practical skills through a range of cooking methods. Building on prior KS2 learning, they are taught to use kitchen equipment safely and confidently while developing their understanding of nutrition, hygiene and healthy eating.

Across Years 7–9, students follow a progressive curriculum:

• Year 7: Introduction to basic skills, including knife techniques and use of equipment
• Year 8: Development of more complex recipes using a range of techniques
• Year 9: Preparation of complete dishes that can be adapted to different needs and diets.

Recipes are carefully designed to build specific skills, knowledge of food groups and confidence, with a strong focus on time management, and independence. This ensures all students leave Key Stage 3 with a broad repertoire of dishes and a secure foundation for further study, including Hospitality and Catering.

In Years 10 and 11, students follow the WJEC Level 1/2 Award in Hospitality and Catering. Learning is delivered through practical approach cooking dishes every week that reflects real industry. Students apply their knowledge and skills to realistic scenarios, linking theory with practical experience.

This approach develops independence, problem-solving and project-based learning skills, alongside key transferable skills such as research, organisation, communication and teamwork. Students gain a strong understanding of the hospitality and catering sector, preparing them for further education, training and future employment.

Learners develop detailed knowledge and practical skills across the full curriculum. As a result, attainment in Hospitality and Catering has improved, with outcomes consistently above national averages. This reflects the strength of teaching and learning and ensures students are well prepared for their next steps.

The course provides students with strong foundations for progression into further education, training or employment within the hospitality and catering industry. It helps them with the knowledge, skills and confidence needed to succeed in a range of roles in the Hospitality.

Food-Technology-Learning-Journey.pptx

Examination Board: WJEC
Qualification: WJEC Level 2 Award in Hospitality and Catering

What is the WJEC Level 2 Award in Hospitality and Catering?

The WJEC Level 2 Vocational Award in Hospitality and Catering has been designed to support students who want to learn about this vocational sector and the potential it can offer them for their careers or further study. Students will develop their knowledge and understanding related to a range of hospitality providers; how they operate and what they do to be successful. They will also learn about issues related to nutrition and safety and how they affect hospitality and catering operations, as well as developing food preparation and cooking skills.

The course is made up of two mandatory units:

In Unit 1, students will acquire knowledge of all aspects of the hospitality and catering industry and be able to propose new provision for specific locations. They will learn about different types of establishment and job roles and apply their learning in relation to front of house and kitchen operations to ensure the successful operation of a hospitality and catering business.

Unit 2 requires students to apply their learning to safely prepare, cook and present nutritional dishes. They will draw on their learning of different types of kitchen and front of house operations in Unit 1, as well as personal safety in their preparations. The content is relevant not only to employees within food production, but also those with a responsibility for food safety in the industry, nutritionists and managers and owners.

How will the WJEC Level 2 Award in Hospitality and Catering be assessed?

The course is assessed using a combination of internal and external assessment. Unit 1 is assessed through a written examination, lasting 90 minutes, and consists of a combination of short and extended answer questions based around applied situations in the hospitality and catering industry. There is one re-take opportunity for this unit. Unit 2 is internally assessed and pupils will undertake a series of tasks, including planning menus and preparing and presenting dishes in response to a vocational brief.

Where can the WJEC Level 2 Award in Hospitality and Catering take me?

Through the two units, students will gain an overview of the hospitality and catering industry and the type of job roles that may be available to assist them in making choices about progression. Successful completion of this qualification could support entry to Level 3 qualifications that develop specific skills for work in hospitality and catering. This further study would provide students with the opportunity to develop a range of specialist and general skills that would support progression to employment.

Employment in the hospitality and catering industry can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers and food technologists in food manufacturing.

For further information please contact Ms S. Maley - Head of Food Technology: smaley@archbishops.kent.sch.uk