73% of pupils achieved a L2 pass (grade 4 or above) in

Level 2 Hospitality and Catering course in 2019.

‘The great thing about cooking is it engages all the senses. Can you think of another subject that can encapsulate every other subject you study in school?’ Heston Blumenthal

Cooking is, without a doubt, one of the most important skills a person can ever learn and share. Once someone has that knowledge, that is it – they’re set for life’ Jamie Oliver

The course has been designed to develop knowledge and understanding related to a range of topics including hygiene and safety, roles and responsibility of the EHO, food laws and regulations and food allergies and intolerances. You will also learn about the job roles in the hospitality and catering industry as well as the structure of the front and back of house in catering establishments.

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, you will also develop food preparation and cooking skills as well as transferable skills of problem-solving, organisation and time management, planning and communication.


Miss H McKiernan – Head of Design and Technology

Miss M Sinicola – Technician


KS3 pupils are assessed through practical, theory and end of unit summative assessments per rotation.  Each rotation is 20 lessons over 10 weeks.  In this time, pupils are expected to complete one form of self-assessment linked to a written piece of work and one form of self-assessment linked to a practical dish.  The teacher will assess one piece of written work and the end of unit summative assessment as well as an overall grade for practical sessions.

In KS4, pupils will complete one form of self-assessment linked to theory work per half term and one form of self- assessment linked to practical work. The teacher will assess work each half term through either written feedback, verbal feedback or summative assessments which are assessed using exam board guidance.

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