Welcome to hospitality & catering at North Chadderton School
Vocational WJEC Award
AWARDING BODY | WJEC |
HOSPITALITY & CATERING CURRICULUM INTENT |
The study of Hospitality & Catering allows students to become self-motivated and confident learners, who can follow directions to work independently and/or part of a team. We aim to ensure that learners develop a deep knowledge and understanding of the Hospitality and Catering industry including provision, health and safety and food safety. Through a combination of practical and theory lessons, students will develop the skills the industry demands so they can access further learning. We encourage students to be active creators of their own learning, empowering them to think outside the box to overcome obstacles, whilst working towards a design brief. Also, developing transferable skills of time management, organisation, planning and communication which is essential in the work place. |
WHY HOSPITALITY & CATERING? |
Have a passion for developing your practical skills in the kitchen environment? Enjoy working under pressure? Trying new foods? Then this course is for you! This is an exciting course in focussing upon the real-life workings of the Hospitality and Catering industry, front house and back house. This course will help you build confidence in research, cooking skills, understanding the importance of healthy eating, how ingredients work and developing an understanding the job roles. You will be responding to a brief each time you cook to become more independent and work to time constraints. Not only is this course a great life skill to have but it is a platform to develop into further courses or employment into catering, hospitality, nutrition or employment in the food sector. |
TRANSFERABLE SKILLS |
Analysis Research Problem solving Practical Independent learning |
SUBJECTS THAT GO WELL WITH THIS ONE |
Science Maths PE English Language English Literature |
KEY INFORMATION |
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Head of Subject |
Miss E Bent |
Contact Details |
ebent@northchadderton.oldham.sch.uk |
Method of assessment |
50 % Coursework, 50% Examination |