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.

We support literacy by…

embedding the use of subject-specific technology, promoting informed discussion and encouraging extensive responses from students in both written and oral form.

We support numeracy by…

applying principles of ratios, fractions and measuring when using and adapting recipes.


Student resources:

Key Stage 3 –

The Eatwell Guide:

8 Tips for Healthy Living:

Food: A fact of life:


Key Stage 4 –

Food Standards:

Resources, quizzes, etc:

Cooking Tutorials:


How will my child be ‘set’ in this subject?

At Key Stage 3, students are set according to their Key Stage 2 average point score. At Key Stage 4, students are then set according to the GCSE Options pathways.

How many periods a week will children spend learning this subject?

  • Years 7 – 9 – 2 hours per week (on rotation within Design & Technology)
  • Years 10 & 11 – 5 hours per fortnight

What are the career opportunities with this subject?

Employment in hospitality and catering can range from waiting staff, receptionists, and catering assistants to chefs, hotel and bar managers, and food technologists in food manufacturing.

What ‘out-of-classroom’ or extra-curricular learning experiences will my child get?

Students and families have the opportunity to join our after-school cookery club that runs every week.


Ms. C. Walsh




Hospitality & Catering syllabus

Download (pdf)

“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