Cooking & Nutrition is taught as part of the Design & Technology curriculum at Key Stage 3. Our aim is for all pupils to know how to apply the principles of nutrition and healthy eating to ensure they can make informed decisions in relation to their own health and that of those around them.

Students learn the importance of food sources, seasonality and provenance when selecting ingredients to encourage sustainability and why micronutrients are essential to our diet. They develop undesrtanding of dietary needs and preferences and increasingly apply this as they become competent in safely executing range of techniques and confident in the production, adaption and evaluation of a range of predominantly savoury dishes.

At GCSE, students can elect to study WJEC Level 1/2 Vocational Award in Hospitality & Catering. This qualification has been designed to support students who want to learn about this vocational sector and the potential it can offer them for their careers or further study.


Ms. C. Walsh




Hospitality & Catering syllabus

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“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.”

Thomas Edison