Department Leader: Matthew Hounslow

The learning in years 7, 8 & 9 builds on and expands the topics covered in Key Stage 2. Students will explore five key topics through a range of engaging theory and practical activities.


  • Nutrition

  • Food provenance

  • Health and Safety

  • Cooking skill and technique

  • The Hospitality & Catering industry

In a 6-week rotation students will understand and apply the principles of healthy eating by safely producing a range of savoury and sweet dishes. It is expected that students provide their own ingredients and safely transport them to and from school. There is support available for barriers to this.

At GCSE level we offer: WJEC Level 1-2 Hospitality and Catering

Students have access to 2 purpose-built Food rooms and after school support if they wish to extend their learning further. We encourage students to problem sole in a creative manner allowing them to develop their confidence within a range of skill areas. We empower students with thorough knowledge and understanding of each assessment criteria in order to allow them to progress in a more independent manner.

Hospitality and Catering

This course has been designed to introduce you to the Hospitality and Catering industry and prepare you for work or further study in the sector. By choosing to study Hospitality & Catering at KBA, you will learn to.

  • Demonstrate cooking skills and techniques by planning, preparing, and cooking a variety of savoury and sweet dishes using different utensils and equipment.
  • Understand and apply the principles of nutrition, food choice and food science.
  • Understand the relationship between diet, nutrition, and health, including the physiological and psychological effects of poor diet and health.
  • Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and food safety considerations when preparing, processing, storing, cooking, and serving food.
  • Explore the Hospitality and Catering industry, the job roles, and the different types of establishment within the industry.

The course is split into two assessments.

Unit 1: The Hospitality and Catering Industry

A 1 hour 30-minute written examination. Worth 40% of your total grade.

Unit 2: Hospitality and Catering in Action

A 9-hour project that responds to a industry specific brief. Culminating in a 3 Hour practical exam where you choose your own menu of dishes. Worth 60% of your total grade.

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