Curriculum Intent

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At Reintegreat, our Key Stage 4 Hospitality and Catering curriculum equips students with both the practical skills of food preparation and the wider knowledge of how the hospitality industry operates. This subject is about much more than cooking—it develops resilience, resourcefulness, and independence, while also helping students understand the importance of nutrition, health, and sustainability in their everyday lives.

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Students will:

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• Gain challenging technical cooking skills that develop precision, confidence, and creativity.

• Build a strong knowledge of the hospitality and catering industry, including types of establishments, job roles, and career pathways.

• Learn how food, nutrition, and health are essential to their wellbeing, giving them lifelong skills they can take into adulthood.
   

For some students, this course provides a platform for further study within the catering industry, with aspirations to progress into roles such as chefs, nutritionists, or food scientists. Others may discover the wide range of opportunities within the hospitality sector, from management to event planning. For many, it may be their last formal opportunity to learn essential life skills, such as how to eat well on a budget and how to make healthy choices for a long, balanced life.

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Key Topics of Study

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Students cover a wide range of knowledge and skills, including:

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• Food safety and hygiene – understanding how food can cause ill health, and the causes, control, and prevention of food-related risks.

• The hospitality industry – exploring how the industry works, the different types of establishments, and the variety of job roles available.

• Environmental responsibility – reducing food miles, using local produce, and learning about sustainability.

• Special diets – considering the dietary needs of different customers, including medical, religious, and social requirements, and the impact these have on wellbeing.

• Menu planning – designing menus that consider accompaniments, colours, textures, and flavour combinations.

• Nutrition – understanding the nutritional value of food, dietary requirements at different life stages, and daily intake needs.

• Technical cooking skills – mastering advanced skills such as filleting fish, boning meat, and sugar work.
   

Preparing Students for the Future
 

By the end of the course, students will:
 

• Be able to plan, prepare, and present a wide variety of dishes with confidence.

• Understand how to problem solve, work independently, and support themselves nutritionally.

• Be able to organise and work as part of a team to hold a hospitality event from start to finish.

• Leave with the tools and mindset to grow, learn from mistakes, and demonstrate qualities that will serve them for life.
   

Our aim is for every student to not only enjoy cooking but to see how hospitality and catering can open doors, whether to exciting career opportunities, further study, or simply the skills and confidence to live independently and healthily.