Hospitality and Catering - Year 9 Choices

This structure has been designed as a foundation year to develop students’ knowledge and understanding related to a range of hospitality and catering providers, how they operate and what they have to take into account to be successful.

There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. Students have the opportunity to develop food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication.

Learners will gain an overview of the hospitality and catering industry and the type of job roles that may be available to assist them in making choices about progression. Each of the units has been designed so that knowledge, skills and understanding are developed through tasks that have many of the characteristics of real work in the sector.

Students will get a fully immersive experience of the hospitality industry and will be assessed on a largely coursework basis, there will also be the addition of a mock theory and practical exam so that they get a full idea of what the course will be like and expectations of the syllabus moving into Year 10.

Opportunities for extra curricular and enrichment opportunities would include visiting hospitality professionals and demonstrations, real life/work scenarios and contexts to work from which will mirror the hospitality industry.

WJEC Hospitality and Catering level 1 and 2.

Russ Martin - rmartin@millbayacademy.org

Rachael Laurence - rlaurence@millbayacademy.org