Curriculum Vision

Food is a vital part of our daily lives and is essential for life. As our students become adults and have busy lives, it is easy to choose food which has been ready prepared. However, it is more nutritious and often cheaper to cook simple, delicious food. At St Michael’s Church of England High School, students will develop their knowledge and understanding of nutrition, healthy eating, food choices, food preparation, hygiene, cooking techniques and sensory characteristics within their food lessons. Throughout KS3, students will:

  • develop an understanding that religions, customs and beliefs influence food choice
  • know about conditions that may be caused by intolerance or allergy to food
  • understand the meaning of ‘cuisine’ in terms of the food related to the traditional eating habits of certain countries
  • learn about the cuisine of other countries as well as British traditional cuisine
  • understand how to taste food products using your senses accurately
  • know about a range of sensory testing methods
  • know which information is legally required for a food label
  • explain how this information will help the consumer
  • understand the ways in which nutritional labelling can be presented
  • provide reasoned suggestions for food choice based on a range of factors

We aim to deliver lessons that are:

  • relevant to our students, engaging and allow them to be active whilst learning in a positive environment 
  • give our students vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life (Relevant)
  • encourage the development of high skills and resilience in a safe environment, allowing students to demonstrate commitment and act on feedback (Engaging)
  • empower students to enable them to follow a recipe and substitute ingredients and cooking methods as appropriate, demonstrating an understanding of food choices e.g. veganism, allergies and healthy eating (Relevant and Learning)
  • develop an understanding that will allow students to become discriminating consumers of food products, enabling them to participate in society in an active and informed manner (Active)
  • engage with students to encourage them to understand the environmental factors which affect the inequalities in food distribution on a global scale and give them an understanding of the need to minimise ‘food waste’ starting with their own practice (Engaging)
  • allow students to explore a number of multicultural perspectives concerning food. Students will enhance their understanding, appreciation and acceptance of people from a variety of cultural backgrounds through the preparation of food from different countries (Active)
  • encourage our students to develop an awareness and acceptance of diversity within our community (Relevant, Engaging, Active, Learning)

Our hope is that through Food Technology, students are provided with a context through which to explore the richness, pleasure and variety that food adds to life:

“Food is our common ground, a universal experience”

“Give a man a fish, and you feed him for a day; show him how to catch fish, and you feed him for a lifetime.”

The national curriculum for Design Technology Key Stage 3 aims to ensure that all pupils:

  • understand and apply the principles of nutrition and health
  • cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • become competent in a range of cooking techniques (for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes)
  • understand the source, seasonality and characteristics of a broad range of ingredients

Curriculum Journey

Options Video

Options Information

Qualification Name WJEC/CBAC Level 1/2 Hospitality and Catering
Exam Board WJEC
Type (e.g. GCSE/BTEC Certificate) Vocational Certificate (at GCSE level)
Level (1, 2 or both) 1 and 2

GLH (Guided Learning





Course Content Outline

(What Will I study?)




This course will enable learners to gain knowledge, understanding and skills relating to a specific vocational sector. In addition to the development of sector-specific knowledge and understanding, these qualifications also support learners to develop essential employability skills that are valued by employers, further and higher education.

WJEC Level 1/2 Vocational Awards: are designed primarily for 14-16 year old learners in a school environment include an element of external assessment through either a written exam or controlled assignment are graded L1 Pass, L2 Pass, L2 Merit, L2 Distinction, L2 Distinction*

Typical Lesson/Homework Activities

(How will I study?)

The hospitality and catering sector includes all businesses that provide food, beverages, and/or accommodation services. This includes restaurants, hotels, pubs, bars, airlines, tourist attractions, hospitals and sports venues. According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce.


The WJEC Level 1/2 Award in Hospitality and Catering has been designed to support learners in schools and colleges who want to learn about this vocational sector and the potential it can offer them for their careers or further study. It is most suitable as a foundation for further study. This further study would provide learners with the opportunity to develop a range of specialist and general skills that would support their progression to employment.

Homework activities generally focus on research or completing exam questions.

Success Criteria

(How will I be assessed?)

The course is the same size as a GCSE and will take 120 guided learning hours (GLH) to deliver.

The course is assessed in two sections:

The WJEC Level 1/2 Award in Hospitality and Catering is made up of two mandatory units:

  • Unit 1: The Hospitality and Catering Industry – exam of 90 minutes – 40% of the final grade
  • Unit 2: Hospitality and Catering in Action – a mix of practical work and theory – 60%

Succession Paths Post-16

(What can I do with this qualification?)

A practical skills-based subject is useful to have on your CV for many post 16 courses and jobs. This subject will be an obvious choice for any student wishing to study catering or leisure/tourism or do apprenticeships of many kinds. There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, learners will also have the opportunity to develop some food preparation and cooking skills as well as transferable skills of problem solving, planning and communication. Through the two units, learners 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.

Exam Specification

Hospitality & Catering Vocational Certificate (at GCSE level) Exam Specification