Hospitality & Catering
Curriculum Intent
At Nottingham Academy, our Hospitality and Catering curriculum is designed to equip students with a core depth of knowledge and a broad range of specialist and transferable skills. These skills not only prepare students for further education and employment in the hospitality sector but also provide them with essential life skills that will support their independence and well-being.
Food is an integral part of our lives and essential to good health. As our students transition into adulthood, their lives can become increasingly fast-paced and demanding. We aim to instil a lifelong understanding of how to prepare simple, nutritious, and affordable meals—empowering students to make informed food choices rather than relying on pre-prepared options.
Purpose and Aims
The EDUQAS Level 1/2 Vocational Award in Hospitality and Catering introduces learners to both the practical and theoretical elements of the industry. Students build on prior knowledge of nutrition, hygiene, food preparation, and cooking techniques, while also exploring environmental, social, and moral influences on food and hospitality operations.
Our intent is to develop:
- Independent, resilient learners who can problem-solve and manage their time effectively.
- Awareness of individual dietary needs, global food issues, and sustainable practices.
- Practical competence alongside a strong understanding of how theory underpins professional hospitality and catering.
Key Stage 4 Overview
At KS4, students study three key areas:
- Knowledge and understanding of the hospitality and catering industry.
- The ability to plan, prepare and cook a variety of dishes.
- Practical skills applicable to the catering industry and everyday life.
We promote the development of long-term memory through recall, retrieval, and structured feedback. Lessons provide a safe and supportive environment for students to demonstrate commitment, creativity, and collaboration.
Course Structure
The course consists of two assessed units:
Unit 1: The Hospitality and Catering Industry
This unit develops students' understanding of the structure and operation of the industry, including:
- Types of provision and services.
- Health and safety legislation.
- Food safety practices.
Students use this knowledge to propose and evaluate hospitality and catering provisions for specific contexts. The unit emphasises applied learning through tasks that simulate real-life scenarios and build transferable skills. Content is organised around five key learning objectives, supported by booklets that include visual aids, research tasks, exam questions, and reflective activities.
Unit 2: Hospitality and Catering in Action
Unit 2 is practical and enables students to:
- Plan and prepare nutritious menus.
- Cook and present dishes safely and professionally.
- Evaluate their work against a design brief.
This unit also deepens understanding of dietary needs, sustainability, food safety, and cultural considerations. Students develop menus based on given briefs, substitute ingredients and methods to meet dietary requirements (e.g., allergies, vegetarianism, Halal), and refine dishes to a high standard.
Students are encouraged to explore and trial multiple dishes before selecting two main dishes, accompaniments, and side dishes for their final controlled assessment. This independence fosters confidence and showcases their growth over the course of study.
Learning Approach and Broader Impact
Both units follow a structured ‘plan, do, review’ approach. This mirrors real-life working practices in the hospitality and catering sector and reinforces learning through experience and reflection.
Through this course, students will:
- Develop independent learning and critical thinking.
- Gain project-based research and presentation skills.
- Learn to collaborate effectively in professional environments.
- Apply their knowledge in both school and home settings.
The curriculum reflects the diverse community of Nottingham Academy. We incorporate multicultural perspectives and celebrate global cuisines to broaden students’ cultural awareness. Students prepare Kosher, Halal, and international dishes, learning about different religious and dietary needs.
We also address global issues such as food waste and inequality. Students are encouraged to adopt sustainable practices and consider the wider environmental and social impact of food choices.
Our Vision
Hospitality and Catering is a highly valued subject at Nottingham Academy. It is delivered with passion and purpose by dedicated staff and enjoyed by students across the school. Our curriculum is inclusive, ambitious, and designed to:
- Instil lifelong cooking skills and healthy habits.
- Promote awareness of cultural and environmental issues.
- Inspire students to explore careers in food, nutrition, hospitality, and catering.
We are proud to offer a course that develops practical ability, academic knowledge, and personal growth—equipping our students for success in the classroom and beyond.
Key Contacts
For further information about Hospitality & Catering please contact:
Ms L Chattaway- Subject Lead