The curriculum and assessment of students at this stage of education has been carefully designed to promote deep learning of hospitality and catering and develop students into hospitality and catering practitioners. The aim of hospitality and catering is to allow students to demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment.
be able to understand the relationship between diet, nutrition and health, including the effects of poor diet and health. Developing a wider knowledge of economic, environmental, ethical, and socio- cultural influences on food and the hospitality industry. Students will have a clear knowledge of the job roles, structures, establishments and service styles as well as laws and legislation within the hospitality industry.
Please download our Curriculum Map for an overview of the content taught here at Ormiston Forge Academy