Hospitality and Catering

The food department is friendly, well equipped, successful haven for students to learn new life skills, discover new passions and unlock hidden talents. Food students at George Salter will understand the principles of nutrition and health. They will plan, prepare and cook a repertoire of predominantly savoury dishes from a range of cultures, so that they are able to feed themselves and others a healthy and varied diet. Students will be aware of how to adapt their recipes to meet a range of dietary needs. Students will find enjoyment in the culinary arts. 

7 Year Journey of Hospitality & Catering

Key Concepts

Study Support

The department offers a wide range of opportunities in order for all students to engage actively and fulfil their potential with the subject areas at all key stages. There are after school clubs, opportunities to support with various events, such as hosting a pre theatre meal before our school show. We also have a friendly full time technician who is always on hand to support.


Mrs J Clarke (Head of Department), email: [email protected]

“The best department in school….. not just because we get to eat”

“The practical lessons are the best, we learn through making mistakes”

“The teachers are really kind and friendly and I am never afraid to ask for help.”

“The kitchens are so professional, they make me feel like a chef”

The key stage 3 curriculum has been designed to give students a broad range of knowledge across all of our key concepts. Students will learn about the basics of food hygiene, how to store food properly and how to prevent food poisoning. They also study nutrition and  healthy eating focussing in on the functions and sources of a range of Macro and Micro Nutrients and tthe impact of unsatisfactory nutritional intake. At KS3 we look at special diets and how we can adapt dishes to suit the needs of vegans, vegetarians, people with medical needs, lactose intolerance, coeliac disease as well as religious diets.

During practical lessons students will make a range of predominantly savoury dishes and will have the opportunity to use a wide range of ingredients and equipment. The areas that we focus on are: Organisation, Independence, Hygiene and Safety, Skill Acquisition and presentation. We encourage students to adapt recipes to suit their own likes, dislikes and dietary needs. We enjoy celebrating our ‘One World in One School’ ethos by preparing meals from different cultures.

Year 7 Curriculum Map

Year 8 Curriculum Map

Year 9 Curriculum Map

Our curriculum maps are ever changing to ensure our content remains relevant and up to date. We may change practical dishes during the year to encourage students to use seasonal ingredients. We are currently delivering an increased number of practical sessions to support technical skills missed during the Covid-19 pandemic.

The WJEC Level 1/2 Hospitality and Catering  is delivered as an option. Catering is a very popular subject with students excited about the prospect of producing a wide range of dishes. Students complete 1 piece of coursework and 1 written exam.

In year 10 students will be working towards the June theory exam  (Unit 1) which is 40% of the final grade. The areas of study include: Industry, job roles, success and failure, kitchen design, meeting customer needs, health and safety and food related legislation. Students will also develop their practical skills by cooking a range of sweet and savoury dishes with a focus on high skills. These high skills include: Breads, Pastries, Meringue, Sauces, Pasta, Presentation, Butchery as well as becoming competent in a range of preparation and cooking techniques.

In year 11 students will complete and 60% coursework task which is a response to an annually changing brief, where students will have to research, plan and prepare a 2 course meal suitable for a specific dietary needs whilst meeting the required skill level.

Year 10 Curriculum Map

Year 11 Curriculum Map

This is an exciting subject that is suitable for any student who is interested in Food; from how it is produced, how it affects our health, medical conditions linked to diet, how food can be prepared safely and skillfully. This qualification allows you to gain a wealth of knowledge about the Food Science and Nutrition Industry.

Topics covered include:

  • Food Safety and Environmental Health
  • Food Science
  • Nutritional Needs of Specific Groups
  • Medical Conditions linked to Diet
  • Dietetics, Current Food Initiatives and Health Eating Guidelines

Please visit the designated Sixth Form section to find out more information about the courses we offer.