The catering department is a dynamic, innovative and successful department that continuously analyses and modifies its department in order to stimulate and encourage students of all capabilities to experience and contribute in the subject at every opportunity. Within the Design and Technology ‘Catering ‘department there are two experienced catering and hospitality teachers. Our staff are impassioned about their subject and continuously motivate all the students to aim to reach their goal and more. 

Head of Design Technology: Mrs S Derwent

Head of Catering: Mrs M Coleman

The department includes one large food technology room and one contract catering kitchen. They are both equipped with interactive whiteboards and visualisers. In addition there is a spacious IT facility ‘Technosnake’ outside the Food technology room. The use of computers is embedded across the subject, whether it be for design, manufacture of products, research, display or assessment purposes. The department is well resourced with a wide range of specialist materials.

Within the Design and Technology Department pupils are prepared to enable them to take part in tomorrow's rapidly changing technologies.  They are encouraged to think and involve themselves creatively to improve quality of life.  The subject appeals for pupils to become independent and imaginative problem solvers, both as individuals and members of a team.  They must look for needs, wants and opportunities, and respond to them by developing a range of ideas and making products, systems and solutions.  They are encouraged to relate practical skills with an understanding of aesthetics, social and environmental issues, function and industrial practices. 

Design and Technology is a practical subject taught in the Workshop, ICT and Design Suite or Food Technology room. Teaching involves:

  • practical demonstrations and use of technical equipment
  • class discussions, brainstorming, research
  • working individually and in small groups
  • using case studies, surveys, guest speakers
  • self-evaluation.

Key Stage 3

In Food Preparation and Nutrition our aim is to give students an understanding of the role and value of food in society. We hope to develop a broad knowledge and understanding of healthy eating patterns and develop the practical skills that are needed to prepare and cook delicious and nutritious food.

Course description

Students develop a wide range of practical skills through focused practical tasks and design and make activities.

Students complete two 6 month rotations between Food Preparation and Nutrition and Design Technology.

In Year 7 our aim is to give students’ confidence to work with a selection of tools used to make a variety of food products. Hand and electrical tools will be used.  At the same time they will be shown how to use basic methods in food preparation to make simple, healthy tasty dishes. The emphasis will be on basic cookery skills. They will learn to use the hob/grill/oven safely and to handle knives and other equipment in a safe manner. The course also covers hygiene and safety within the kitchen.

In Year 8 students build upon foundation skills from Year 7 and consolidate learning.   Our aim is to give students opportunities to increase their confidence to work with a wider range of food materials and equipment to make a variety of food products.  At the same time we will be introducing different methods and techniques to develop food preparation skills.

Food is a fundamental part of our lives so linked closely with this we will introduce students to the importance of food as part of a balanced diet and develop an understanding of how to choose food to maintain good health.  The students will learn about nutrition, look at the 'Eatwell' plate and understand what is meant by a healthy diet. A variety of written activities will support this work. 


From September 2016 students will study either Level 2 Food and Catering, or GCSE Food Preparation and Nutrition. Details are available on the options booklets.

Current Key stage 4 students are completing the WJEC GCSE catering and hospitality course. This exciting course offers students the opportunity to study:

  • The industry – food and drink and hospitality.
  • Job roles, employment opportunities and relevant training.
  • Health, safety and hygiene.
  • Food preparation, cooking and presentation.
  • Nutrition and menu planning.
  • Costing and portion control, costing menus and events..
  • Specialist equipment.
  • Communication and record keeping.
  • Environmental considerations.
  • Types of service provided and the related client groups.
  • Planning for functions and events.
  • Customer care.
  • Standards of service.
  • Communication and teamwork.

The course will provide opportunities to develop student’s interdisciplinary skills, a range of Key Skills and their capacity for imaginative, innovative thinking, creativity, independence, practical food skills and team building,

Year 10 students research, create and produce Afternoon Tea for two people

In Year 11 students are focusing upon an international cuisine theme.


In Year 12 and 13 students will be studying Level 3 Food Science and Nutrition as a replacement for BTEC Hospitality and Catering. This is a new course that we are very excited to be able to offer.


The Catering Department offer a wide range of trips that enable students to experience food studies outside of the classroom. Year 11 students have visited ZaZa bazaar and learnt about world cuisine where they enjoy an amazing variety of new flavours and dishes cooked fresh by top chefs in a unique atmosphere. Year 10 students have visited the Wilson Café for an afternoon tea experience to support them with their controlled assessment work, Year 9 are due to go on a farm trip and Year 8 have been to Wholefoods where they have had a talk about food security and quality, along with making some guacamole and taste testing.

BTEC Hospitality (Level 3) students have visited local hospitality and catering venues. Each organised trip have had a significant impact on the students, raising their appreciation and awareness of the industry and motivated them in their coursework.


The Hospitality and Catering Department actively encouraged to visit the Department during their free and study periods.

There is also a ‘Booster’ club that runs every Thursday in the main Food room. This is intended mainly for supporting students in Year 10-13 who are working on their Catering GCSE and BTEC’s. However, younger students with a passion for Catering are encouraged to attend.

Future Possibilities

After A Levels / Level 3 students can move into higher education, completing foundation and degree courses specialising in their area of interest.

The Food and Hospitality industry is one of the largest in the world. Recent studies have shown that there are currently 10,000 vacancies for chefs in the UK. There is also a skill shortage for supervisory and managerial positions in hotels and restaurants.

You can further your studies by choosing one of these relevant courses.

Level 3 Food Science and Nutrition (you can study this here at 6th form)

Catering and Hospitality Level 1, Level 2 or Level 3

Chef Apprenticeship (NVQ Level 2)

NVQ Level 3 Professional Cookery

NVQ Level 3 Restaurant Supervision

BTEC National Diploma in Hospitality