Hospitality & Catering KS3



The Design and Technology department at the Wellington Academy are committed to delivering a curriculum accessible to all, which provides the broadest possible range of opportunities for students. The curriculum is one which will allow students to become self-motivated and confident learners, who can work both independently and as part of a team. We aim to ensure that learners combine practical skills with an understanding of aesthetic, social and environmental issues, awareness of the importance of function and ergonomics as well as preparing them for pathways to employment in the Design and Technological field. Our main priority is for students to use their creative flair to become problem solvers who are not afraid of solving solutions.


The Design and Technology department at the Wellington Academy firmly believes that students learn best by ‘doing’ and by allowing them to experiment and take risks, in a safe and positive learning environment. This is achieved through a curriculum that embraces new innovative technologies and resembles modern industrial processes, whilst retaining the best of traditional practices. At the heart of this, is the desire to deliver a curriculum in which students solve solutions using embedded skills and knowledge, producing products with a high quality finish. Students must learn about the social and ethical responsibilities of designers and engineers and the importance of managing finite resources with care.


  Term 1 Term 2 Term 3

Year 7
(Taught in termly rotations over 3 terms)

Food Hygiene and Food Safety

Students are introduced to key skills in Hospitality and Catering. The key focus being Hygiene and safety.

Personal Hygiene, Health & Safety, Food Safety, Knives and Equipment, Vegetables, Carbohydrates, Fish,  Fats and oils, Fibre, Sugar

Fruit salad, Vegetable risotto, Fish goujons, Beef burrito, Macaroni Cheese, Eves Pudding, Pasta Bake  

Year 8
(Taught in termly rotations over 3 terms)


Students begin to focus on nutrition using Food Science as stimuli to explore key fundamentals.

World Foods, Beef, Chicken and Poultry, Gluten, Types of flour, Eggs

Vegetable curry, Beef burger, Chicken stir fry, Garlic bread, Scones, Fresh pasta, Chocolate mousse, Fresh pasta and sauce

Year 9
(Taught in termly rotations over 3 terms)

Cooking Skills

Students expand their knowledge of cooking methods and begin to link nutritional needs to the human body and different customer needs.

Cooking methods, Garnishing, Job roles, HACCP, Presentation Skills

Cooked breakfast, Tea cake challenge, Chicken pie, Lasagne, Lemon cheesecake, Dish of choice