Curriculum Intent

Food is a vital part of our daily lives and is essential for life. At Ormiston Victory Academy, we feel it is imperative students are equipped with the skills, knowledge and confidence to produce nutritious, safe and delicious food. We follow the National Curriculum, ensuring suitable differentiation throughout so that all pupils are able to participate and achieve in the subject. At Ormiston Victory Academy, students will have the opportunity to create a wide variety of sweet and savoury dishes, with opportunities to be creative and personalise recipes. Students will develop their knowledge and understanding of nutrition, healthy eating, food preparation, hygiene and cooking techniques, allowing them to be healthy independent young people as well as developing the skills required for them to progress to employment in this vocational sector that is a significant source of employment in the locality.

Key Stage 3

In Key Stage 3, we follow the National Curriculum for Design and Technology. Each Creative Studies class will spend one half term studying Catering in Year 7 and Year 8.

In Year 7, students are introduced to the kitchen – knife skills, independent use of the oven, hob, grill. Learning to weigh and measure. Building confidence and independence in the kitchen. Making fruit salad, pizza toast, fruity flapjacks, pasta and tomato sauce, yummy cookies and cheese scones.

In Year 8, students will learn about healthy food swaps and start to build confidence and independence in the kitchen. Learning how to adapt meals to make them healthier. Understanding the nutrition in a dish. Making oven baked chicken dippers, quesadillas, carrot cake, healthy macaroni cheese, cottage pie, healthier pizza and fruity muffins.

Key Stage 4

Course Introduction

The objectives of this qualification are to help learners to:

  • Prepare and cook using basic skills
  • Understand food and its functions in the body and in recipes
  • Understand balanced diets and modification of recipes for health
  • Plan and produce dishes for a purpose

The hospitality and catering sector includes all businesses that provide food, beverages, and/or accommodation services. This includes restaurants, hotels, pubs and bars. It also includes airlines, tourist attractions, hospitals and sports venues; businesses where hospitality and catering is not their primary service but is increasingly important to their success. According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2015, the hospitality and catering sector has grown by 20%, with the majority of new roles falling within the 18-24 age groups.

The courses offered in Catering aim to equip students with the knowledge and understanding of food preparation skills, nutrition and healthy eating and be able to apply these principles in real life applications.  Throughout the course students will develop a wide range of practical skills to enable them to prepare and cook a variety of different dishes, confidently and independently.

Course Expectations: Students will be required to bring ingredients and suitable food storage containers on a regular basis. There is support available from school to enable students to access the course and help with the cost of ingredients—please speak to Miss C. Long for further details.

Progression and Careers: During the course students will be given the opportunity to work with a variety of food professionals and experience many areas of food production. At the end of this course students will have developed knowledge about food products and food preparation which will be a good foundation for work in the food production industry.

Careers in the food production industry, food processing, new product development, chef, nutritionist, bar/restaurant work, hotel front of house, bakery, butchery, food technical/quality managers.

Progression Pathways

Subject Progression Pathways – Catering

Curriculum Overview

Catering Curriculum Overview