Greenbank’s hospitality and catering curriculum supports young people in learning how to cook and how to apply the principles of nutrition and healthy eating. The aim is to instill a love of cooking in pupils, opening the door to one of the great expressions of human creativity. Learning to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life. 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.

The sector is a major contributor to the UK economy, employing 2.9 million people and generating £130bn in economic activity, while paying £38bn in taxation to fund important local and national services. Hospitality is the third largest private sector employer in the UK; double the size of financial services and bigger than automotive, pharmaceuticals and aerospace combined. Businesses which make up the hospitality sector include; hotels, restaurants, coffee shops, pubs and bars, leisure parks, stadia, nightclubs, contract caterers, food service operators, entertainment and visitor attractions. Employment can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers, and food technologists working for supermarket chains. Some of these roles require further education and training either through apprenticeships or further and higher education.

Pupils need to understand and apply the principles of nutrition and health. They will be able to cook a repertoire of predominantly savoury dishes so that they can feed themselves and others a healthy and varied diet. They should become competent in a range of cooking techniques.

For example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes. They should also be able to understand the source, seasonality and characteristics of a broad range of ingredients.

Pupils follow the WJEC Level 1/2 award in Hospitality & Catering. The Vocational Award in Hospitality and Catering has been designed to support learners in schools who want to learn about this sector and its potential for careers or further study. It is most suitable as a foundation for further study, which would provide learners with the opportunity to develop a range of specialist and general skills to support their progression to employment.

Unit 1 enables learners to gain and develop comprehensive knowledge and understanding of the hospitality and catering industry including provision, health and safety, and food safety.

Unit 2 enables learners to develop and apply knowledge and understanding of the importance of nutrition and how to plan nutritious menus. Pupils will learn the skills needed to prepare, cook and present dishes. They will also learn how to review their work effectively.