The vision of our Food Technology, Hospitality and Catering curriculum is to create independent, sage and confident practical application of culinary skills, underpinned by a thorough understanding of nutrition and food provenance.
We champion the importance of teaching food and nutrition to all students for a wide range of personal, social and environmental reasons. Students are provided with the skills and knowledge to be able to cook and apply the principles of nutrition and healthy eating. This is important for our students so that they are able to feed themselves and others nutritionally and affordably to ensure a balanced and healthy life.
Providing our KS3 students with the key skills supports their progression into knowledgeable and healthy people and can work towards a role within the Hospitality & Catering industries. Knowledge of these industries underpins the execution of our curriculum, giving students an advantage over others when the time comes for students to seek employment.
Alongside this, students are taught the physical impact of healthy eating and how we can show tolerance and understanding of those from different cultures, backgrounds and dietary requirements through the adaptation of existing recipes. Students are pushed to consider the environmental impact of the hospitality and catering industries with importance placed on ensuring our approach to food and nutrition is met with a desire to produce healthy food sustainably through the application of preparation skills, ingredient choices and practical processes.