Hospitality & Catering

The Food and Textile Department follows the National Curriculum in Design and Technology, focussing particularly on the making aspects. At Key Stage 3 all students study food and textiles. In food lessons students are encouraged to develop food-handling skills using a variety of materials to create a range of good quality, popular dishes often with a multi-cultural theme. During textiles lessons, students are required to design and make using specific components to develop their technological knowledge, skills and understanding.

It is our aim to develop independent, competent learners who progressively increase their basic food preparation and cooking skills; they will also learn about food hygiene and food safety; diet and nutrition; and wise food shopping within the practical environment. We look to develop and improve their ability to cook for themselves, whilst also preparing themselves for life in the work place.

As a department, we endeavour to provide a rich and varied learning experience for all our students within a friendly and happy environment. We promote high standards of academic achievement through designing, making and evaluating results. We work together as an enthusiastic team and promote an environment where all students develop personal responsibility and self-motivation but consider the needs and achievements of others.

Below are examples of some food products made during Key Stage 3 lessons:

Day Subject Time
Pizza Toast Muffins Decorated Cakes
Fruit Crumble Fruit or Savoury Scones Swiss Roll
Fruit Salad Flapjack Gingerbread
Savoury Salad Risotto Sweet & Sour Pork
Pasta Bake Bolognese Sauce Pizza


The department currently offers GCSE courses in Catering. At Advanced level, students may choose BTEC Hospitality Levels 2 and 3 courses in Food Technology. Students will be given the opportunity to complete the Food Hygiene Certificate Level 2 during years 11 and 13.

Acting Department Head – Mr A Boal