“Food is music to the body” Gregory David Roberts.
Key Stage 4
Year 10 is the start of the 2 year Btec course. Our curriculum is specifically tailored to ensure our students achieve their full potential in assignments and exams set by WJEC. Click here to see the exam board’s website.
WJEC Hospitality and Catering
Hospitality and catering is a dynamic, vibrant and innovative sector delivering vital jobs, growth and
investment in the heart of our local communities – important culturally, socially and economically.
Learning to cook is a key life skill, it’s something that we all need to be able to do. Hospitality and Catering develops other skills such as communication, determination, resilience, confidence and independence.
This qualification is made up of 2 units:
You will learn about the hospitality and catering industry, the types of hospitality and catering
providers and about working in the industry. Learn about health and safety, and food safety in
hospitality and catering, as well as food related causes of ill health.
Learn about the importance of nutrition and how cooking methods can impact on nutritional
value. Learn how to plan nutritious menus as well as factors which affect menu planning. You
will learn the skills and techniques needed to prepare, cook and present dishes as well as
learning how to review your work effectively.
British Values, SMSC and Cultural Capital
We celebrate diversity and develop mutual respect and tolerance of those with different faiths and beliefs. Students appreciate cultural influences on the food we cook and the diversity of ingredients available for us to cook with. Students delve into the moral and ethical implications of buying organic, free range, local & seasonal produce. Students also learn about staple foods of other countries.