Contact
Head of Department: Mrs D. Mistry
d.mistry@kingsway.stockport.sch.uk
Hospitality and Catering Curriculum intent
At TKS, our KS4 Hospitality and Catering curriculum is designed to instil a deep understanding of the hospitality industry while fostering compassion and safety in all aspects of food preparation and service. The course equips students with the essential knowledge, skills, and values to thrive in a sector that plays a critical role in our local economy.
We are committed to providing an ambitious, knowledge-rich curriculum that not only prepares students for employment and further education but also encourages a lifelong appreciation for cooking and healthy living. Students will develop a love for creating a diverse range of multicultural, nutritious dishes, which they can carry forward into their future lives, enhancing their physical and mental well-being.
Compassion is a key driver in our approach, ensuring that students understand the importance of empathy, inclusivity, and care within the hospitality sector. By learning about the ethical, socio-cultural, and environmental impacts of food production and consumption, students are encouraged to make thoughtful and responsible choices. They will gain insight into how hospitality can bring people together, create meaningful experiences, and contribute to their communities.
Safety is central to everything we do. Through the development of food preparation and cooking skills, students will become proficient in safe working practices, understanding food safety laws, hygiene standards, and the critical role these play in successful hospitality operations. This extends beyond the kitchen, as they will also learn how to create safe, welcoming environments in a variety of hospitality settings.
Our curriculum supports the development of crucial transferable skills such as problem-solving, organisation, time management, planning, and communication, which are vital for success in the workplace. Students will explore a range of job roles in the hospitality and catering industries, giving them insight into career pathways and preparing them for smooth transitions into employment or further education.
Through the WJEC Hospitality and Catering Level 1/2 Award, our hands-on, vocational approach ensures that students ‘learn through doing,’ gaining real-world experience in food preparation, nutrition, and hospitality services. They will demonstrate safe, effective cooking techniques, explore the nutritional content of food and drink, and understand how poor diet can impact both physical and psychological health.
Ultimately, our curriculum aims to empower students to live safe, healthy, and compassionate lives, equipped with the skills and knowledge to thrive in the hospitality and catering sector and beyond.
Hospitality and Catering Sequencing
Hospitality and Catering Milestone Knowledge Trackers
