Food Technology & Catering

Welcome to The Kingsmead School Food Technology Department

The Food Technology is made up of two different subjects, these are Cooking and Nutrition and Hospitality and Catering.

Cooking and Nutrition

Why learn to cook healthy and nutritious dishes?  

According to the most recent NHS health survey over 37% of adults in the UK are obese or overweight! Learning to prepare and cook sweet and savoury dishes is not only an important life skill, understanding nutrition will encourage you to live a long and healthy life.  

Include the following information about your subject: 

  • importance of your subject 
  • teaching – what to expect in lessons 
  • key concepts/skills/knowledge acquired 
  • options – qualifications studied at KS4  
  • extra-curricular activities 

Cooking and nutrition is studied in years 7,8 and 9. Each year group has 1 term every year that equates to approximately 12 lessons. 
The aim of the subject is to enable students to develop cooking skills and knowledge in preparation, cooking methods and nutrition using a wide variety of ingredients to produce healthy and nutritious dishes. Lessons are mainly practical based with a focus on producing healthier dishes. An introduction to hygiene and safety is the primary session, then students follow a carefully planned sequence of lessons that gradually build their practical skills and introduces them to a wider variety of ingredients, utensils and equipment. Students will work together as part of a team to ensure their workstations are clean and organised. They will learn in theory lessons about nutrition, healthy eating and balanced diet through the Eatwell Guide and start to appreciate how the nutritional content of dishes is an important part of a healthy life. 

Recipes of products made in years 7,8 and 9 can be found in the student hub. 

Hospitality and Catering

‘First we eat, then we do everything else’ – MFK Fisher 1908-92 

The hospitality industry in the UK employs about 3 million people. It is a vibrant, dynamic, and innovative sector at the heart of communities. Many young people work in this industry, part time whilst studying. There is a wide range of jobs available from washing dishes, cooking for customers, waiting on tables, and housekeeping in a hotel.  

By studying Hospitality and Catering you will learn about different job roles, health and safety in the industry, menu planning and how to cook a variety of starters, main courses and desserts that could be served in a range of hospitality establishments. In Year 10 and 11 you will have one double lesson a fortnight, this is usually spent learning techniques and skills to prepare, cook and present restaurant quality food. The other lessons are theory based and you will learn about the Hospitality Industry, nutrition, and menu planning. One lesson a fortnight is taught in a computer room, you will have access to the Internet to research establishments, look at services provided by hotels and restaurants and find suitable recipes for menu planning. 

You need to be organised and prepared to bring ingredients in for cooking, complete theory-based home learning once a fortnight and be able to work as part of a team.  

At Key Stage 4 you will study the Eduqas Level 1 & 2 Vocational (Technical) Award in Hospitality & Catering.  

Unit 1: The Hospitality and Catering industry. You will learn about the hospitality and catering industry, the types of hospitality and catering providers and about working in the industry. Learn about health and safety, and food safety in hospitality and catering, as well as food related causes of ill health.  

Unit 2: Hospitality and Catering in action. You will learn about the importance of nutrition and how cooking methods can impact on nutritional value. Learn how to plan nutritious menus as well as factors which affect menu planning. You will learn the skills and techniques needed to prepare, cook, and present dishes as well as learning how to review your work.  

For Unit 1 you will be assessed through a written examination in the summer of Year 11, this is 40% of the qualification. 

For Unit 2 you will complete an assignment when you plan, prepare, cook, and evaluate a menu in response to a brief. This is 60% of the qualification and you have 12 hours to complete all the tasks.  

Subject Documents


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