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Curriculum: Food Key Stage 4

In Year 10 and Year 11, students can opt to follow a Vocational Award level 1 / 2 in Hospitality and Catering:  The course consists of a balance of practical lessons and theory work.  

In practical lessons students will develop and apply a wide range of skills in the use of appropriate equipment to produce a wide range of dishes. This will prepare them for completing their practical task on hospitality and catering in action.  In addition, they will cover hospitality provision in preparation for the exam element of the course.

As part of this course students will complete 2 units:
Unit 1: The Hospitality and Catering Industry.  This will be assessed by a written externally marked exam.  The external exam can be taken twice if a resit is considered appropriate (40%)
Unit 2: Hospitality and Catering in Action.  This will be assessed by an internally marked practical task (60%)

Grading: Level 1 Pass, Level 2 Pass, level 2 Merit, Level 2 Dist, Level 2 Dist* 

If you have any further questions about Key Stage 4 Food please contact:

A curriculum overview calendar for Years 7-11 DT Food and Textiles is available here


Ms J Ancell - Head of Food 



Richard Lander School