Rowhill School

Hospitality and Catering


Pupils will learn how to apply the principles of nutrition and healthy eating. Pupils will be introduced to the eat well guide, food and its nutritional value and health and safety preparing and making food. Pupils will learn the importance of hygiene and the potential hazards when working in the technical area.

In KS3 pupils will learn the knowledge to underpin the completion of the Award in Year 11. Areas covered:

  • Kitchen Safety
  • Cooking skills
  • Nutrition
  • Meal Planning
  • Cooking Methods
  • Use of Equipment
  • Job Roles
  • Types of Hospitality and Catering Establishments

In KS4 pupils will follow WJEC Hospitality and Catering Level 1/2. This Award is equivalent to a GCSE and is graded Level 1 and Level 2 Pass, Merit, and Distinction. The qualification is 60% internal assessment (Coursework) and 40% external assessment written exam in the summer term.

The course will encourage pupils to have knowledge of issues related to nutrition and food safety and how they affect successful hospitality and catering operations. They will also develop a broad range of food preparation and cooking skills as well as important transferable skills of problem-solving, organisation and time management, planning and communication essential in the work place.

Catering enables year 11 pupils to understand cultural diversity by exposing them to different attitudes, values and traditions of other cultures, including religious and non-religious ones when they examine food choice and the factors behind this. Pupils reflect on their own identity and reasoning behind their own culture, traditions and beliefs.


At Rowhill School pupils will have a double lesson a week and the ingredients provided by the school to broaden a pupil’s cultural capital and encourage cooking with fresh ingredients from around the world.

Pupils are encouraged to use all the ingredients to make healthy nutritious predominately savoury dishes for their families in line with the principles of The Eatwell Guide.

Practical dishes September 2023-2024

Autumn 1

  • Apple crumble and custard
  • Macaroni Cheese
  • Shaped Bread rolls
  • Calzone stuffed Pizza
  • Chocolate brownies
  • Shepherd’s Pie
  • Millionaires shortbread treats

Autumn 2

  • Chicken curry and rice with naan bread
  • Beef/chicken burgers in homemade buns
  • Sunday Lunch
  • Spaghetti and meatballs in tomato and herb sauce
  • Cinnamon buns
  • Soft Pretzels

Spring 1

  • Fish and chips
  • Lemon cheesecake
  • Cooked breakfast
  • Chicken Fajitas in flat breads
  • Lemon Drizzle cake
  • Fluffy Pancakes
  • Sweet and sour pork meatballs in sauce with rice.

Spring 2

  • Toad in the hole with duchess potatoes
  • Spring rolls, egg fried rice, and BBQ chicken
  • Beef Lasagne and side salad with dressing
  • Banana bread
  • Pizza pin wheels
  • Mixed kebabs and flat bread

Summer 1

  • Scones and rocky road
  • Scotch eggs
  • Eton mess
  • Chocolate Eclairs
  • Chilli con carne and potato wedges
  • Lemon meringue pie

Summer 2

  • Spaghetti carbonara
  • Decorated Swizz Roll
  • Chicken filo pie
  • Afternoon Tea
  • Victoria sponge cake
  • Chicken risotto
  • Ice cream sundaes

The KS4 curriculum has been planned and delivered with well-structured PowerPoints that encourage problem solving, research, planning and preparation in food and cooking. Lessons will include theory and practical skills and use of equipment that will train pupils in preparation for the practical exam.


Successful completion of this qualification could support entry to qualifications that develop specific skills for work in hospitality and catering and can also lead to careers in Environmental Health, Childcare, Dietician and Nutrition, Food Industry Nutritionist and New Product Development.

Learning how to cook being a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

WJEC Vocational Award Hospitality and Catering Level 1/2 Paperback

ISBN-13: 978-1911208648