Hospitality and Catering
KS3 (Year 7,8 and 9)
Students practice basic skills and recipes to enable them to become accustomed to the equipment in the kitchen. These include baked products, sauces, and pizzas, culminating at the end of the year by producing a complete main course meal with accompaniments.
Students also start to learn the core concepts of food safety, health and nutrition, and environmental issues, such as seasonality.
KS4 (Year 10 and 11)
Rowhill now offers this new vocational award WJEC Level 1/2 Award in Hospitality & Catering which also offers rigorous challenge, and is equivalent to a GCSE. This course will suit those with a passion for food, and especially benefit students who thrive in a practical learning environment. The course will prepare those who wish to go on to train and work in the hospitality industry, which is of such importance in our local area.
The course focuses largely on the practical and theoretical aspects of food preparation in a professional context, as well as a range of general topics linked to the hospitality and catering industry. Areas of study include: food preparation, cooking and presentation, health, safety and hygiene, costing and menu planning, job roles and employment opportunities the coursework task and exam.