Teaching Staff

Mrs S Harrison – Teacher
Mrs M Roach – Technician

Weekly Lesson Allocations

  • Key Stage 3 (Years 7/8/9) – 3x 50 minute lessons per week
  • Key Stage 4 (Years 10/11) – 3x 50 minute lessons per week

Catering Curriculum Statement

The THOA Food Curriculum is designed with our pupils at the forefront. We aim to make lessons fun and informative to encourage lifelong passion for food and cooking.

It is vital that students develop a sound knowledge of the effects of diet on health. Students are made aware of nutrients and how they contribute to our diet. They learn about the impact that diet has on health. Students are taught how to plan menus to address the needs of the consumer and in order to make positive food choices. Students learn how to use ingredients within the making of a dish. Through organised and structured practical work they understand the chemical, functional and physical properties of ingredients.

Students are taught practical skills that will enable them to use independently the skills to feed themselves and nourish their family in a real life context. Throughout their learning, students are taught the importance of food safety and hygiene. This enables them to keep themselves and others safe in the kitchen environment. Students are taught to use tools and equipment safely to produce dishes of a high standard. In food we support the development of literacy by encouraging students to know subject specific vocabulary and apply it to their work.

Staff develop learning activities to encourage high standards of literacy and oracy. We support numeracy skills through our curriculum. Staff will develop activities to support the long term memory and key areas of knowledge each year, developing complexity and challenge, as part of a spiral curriculum.

Curriculum Overview – Catering (pdf)

Key Stage 3:

Key Stage three is assessed using threshold statements. Students will be given a working at threshold at each data capture if they have been in the rotation for this subject:

Threshold Statements – Catering (pdf)

Pupils are set homework which links to the projects that they have been undertaking in lessons.

Key stage 4:

As a small, rural and inclusive school we pride ourselves on teaching pupils about the wider world. Through the Hospitality and Catering curriculum we ensure our pupils leave our school not just achieving academically, but also having a strong understanding of the life skills and the importance of a healthy life style. The WJEC Level 1,2 Vocational Award in Hospitality and catering supports learners who want to learn about this vocational sector and it offers them skills for careers and further study. The GCSE course is developed around the scientific elements of food but does not offer the higher-level practical skills outlined in the WJEC course.

The ability to cook healthy nutritious meals is an essential life skill and can have a hugely positive impact on our pupils’ future lives, including giving them the necessary skills and understanding to progress to further education if they choose.

The external examination will take place in year 10. This unit focuses on the Hospitality and Catering Industry. The focus is on job roles and responsibilities, kitchen layouts, Health and safety legislation and how customer needs are successfully met.

The practical unit, which is centre assessed, then builds upon these by developing more understanding of customer needs including nutritional needs of a range of clients and the safe handling of food to minimise risk to the customer. Pupils then learn cooking and finishing skills required to produce nutritional dishes.

Through the two units, learners will gain an overview of the Hospitality and Catering industry and the job roles that are available.

Syllabus: Level 1 and 2 Vocational Award in Hospitality and Catering
Exam Board: WJEC
Exam Board Website:
Subject: Hospitality and Catering

Catering Syllabus

This qualification is designed for learners with an interest in food and cookery. It will provide learners with experience of using different cooking techniques and methods to enable them to use these within further education or apprenticeships. It will provide a basic understanding of the skills required for a career in food.

This qualification aims to:

  • focus on an applied study of the food and cookery occupational area
  • offer breadth and depth of study, incorporating a significant core of knowledge and theoretical content with broad-ranging applicability
  • provide opportunities to acquire a number of practical and technical skills.

Note: It will be necessary for pupils to supply a range of food products and ingredients for challenging practical tasks throughout the year.