Hospitality and Catering
Being able to cook and knowing about ingredients, are the vitally important life skills for students at Haywood Academy to make informed choices about the foods that they eat and how to prepare them.
Haywood Academy students apply the principles of nutrition and healthy eating during each stage of their education.
“Instilling a love of cooking in our students” is our primary goal.
Our students also learn about affordability and how to apply it now and in later life. In addition to making informed choices about using ethical and sustainable ingredients.
Students learn about nutrition and healthy eating by analysing the eat well guide and 8 tips for a healthy lifestyle; being able to explain how it affects the body.
They learn how to cook a range of healthy and nutritious foods which are predominantly savoury from cous cous salad to chicken goujons and veggie stir fry. This allows them to cook for themselves and others. What’s more they will use their awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes.
Students will also learn how to work safely and hygienically in the kitchen setting, alongside their classmates. They will use a range of utensils and equipment to produce good quality food and become confident in using them.
Students will learn where food comes from (provenance) so that they can select the most appropriate ingredients. Furthermore they will learn about seasonality and broaden their knowledge on a wider range of ingredients.
Cous cous salad
Vegetable stir fry
Layered Pasta Salad
Fish fingers or chicken goujons
Students develop their knowledge of healthy eating and apply their knowledge of the functions of all nutrients including vitamins and minerals. They learn where ingredients comes from and how this affects the environment.
Students cook predominantly meat or other alternative recipes which are healthy and would feed a family affordably. They gain further confidence in their hob and oven skills, cooking more advanced recipes such as pasta bake, Bolognese sauce and Thai green curry.
They use their sensory awareness to start to adapt and develop recipe ideas.
Thai green chicken curry
Vegetable stir fry
Students will extend their knowledge and understanding of food, diet and health by analysing special diets and factors that affect a persons food choice. Furthermore, they will consider consumer issues, food and its functions and new trends in food.
Students will gain the opportunity to demonstrate a range of food skills, increasing in complexity and accuracy, to cook a wider range of dishes, safely and hygienically, and to apply their knowledge of nutrition and food provenance. Students will extend food preparation and cooking techniques order to create and make high quality dishes for a wide range of people using technical and practical expertise with expertise.
Students will evaluate and test their ideas and the work of others, and make recommendations for improvements.
Dutch Apple Cake
Why should I choose Hospitality and Catering as a preference choice?
If you enjoy learning new practical skills and you enjoy cooking this will be the right course for you.
You will be learning about hospitality and catering industry, alongside developing your cooking and preparation skills.
You will cook every fortnight so you will need to be organised and committed to remembering your ingredients.
You will have the opportunity to learn from real industry professionals like chefs / hotel managers / wedding organisers.
You will learn additional vital life skills like working in a team, communications skills and working independently.
Year 10 and Year 11
The Key Stage 4 course is called Eduqas Level 1 / 2 Vocational Award in Hospitality & Catering.
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 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within the 18-24 age groups. The ability to plan, prepare and present food is an essential skill within the hospitality and catering industry. The WJEC Vocational Award in Hospitality and Catering equips you with theoretical knowledge about the industry as well as enabling you to develop practical skills in planning, preparing and cooking a variety of dishes.
What we study
Unit 1: Hospitality and catering industry: You will focus on learning about different types of providers, legislation, food safety and the roles and responsibilities within the sector. Unit 2: Hospitality and catering in action: You will develop practical skills for planning, preparing, cooking and presenting nutritional dishes to meet specific client’s needs.
Unit 1 – Involves learning theory work about the industry:
LO1: Understand the environment in which hospitality and catering providers operate. LO2: Understand how Hospitality and catering providers operate. LO3: Understand how Hospitality and catering provision meets health and safety requirements. LO4: Know how food can cause ill health. LO5: Be able to propose a hospitality and catering provision to meet specific requirements.
This will be mainly done in the classroom but can also include guest speakers or external visits • hotel management • event organisers • wedding planners • food suppliers • health and safety executive from local industry.
This will then be tested in an externally set examination lasting 90 minutes at the end of year 10.
Unit 2 – this involves practical work and theory work; learning about nutritional information, planning menus and developing your practical skills. You will produce your own set of notes each lesson and cook a wide range of foods.
You will cover:
LO1: Understand the importance of nutrition when planning meals.
LO2: Understand menu planning.
LO3: Be able to cook dishes.
You will produce a NEA task on the computer and cook 2 dishes to a high quality standard in 9 hours in year 11.
You will do practical lessons once every 2 week throughout both years of the course.
What will I cook?
All from scratch , not using any ready made ingredients:
Chicken and sweetcorn soup
Chelsea bun tree
Deep filled pies
Fish a creamy sauce
Lemon Meringue Pie
Please follow the Hospitality and Catering department on Instagram to see a showcase of students work: