At Sandy Secondary School, our Food Studies and Hospitality curriculum is designed to equip students with vital life skills, encourage creativity, and provide a solid foundation for future opportunities within the food and hospitality industries.. In Key Stage 3 (Years 7 and 8), students are introduced to the principles of nutrition and healthy eating while learning how to cook through a practical, engaging, and inclusive approach.. Our aim is to instill a lasting enjoyment of food preparation and empower students to make informed decisions about their health, diet, and wellbeing.. We recognise the value of cooking not only as a practical life skill but also as a means of expression and independence.. At Key Stage 4 (Years 9 to 11), students begin the Eduqas Level 1/2 Technical Award in Hospitality & Catering.. This vocational course responds to the industry’s growing demand for skilled professionals by offering students a clear pathway into a wide range of careers in hospitality and catering.. It allows them to build on their prior learning from KS3 and to engage in real-world, meaningful contexts that mirror industry expectations.. The curriculum blends theory with hands-on experience to prepare students for both further study and employment, while also promoting essential employability skills such as time management, communication, and self-discipline.. Inclusion is at the heart of everything we do. We ensure that all students, regardless of background, special educational needs, or personal circumstances, can access and thrive within the curriculum.. Ingredients are discreetly provided for pupil premium students to ensure equity, and differentiated resources and tailored support are available for those with SEND.. Every student is encouraged to challenge themselves and adapt recipes to suit their own dietary needs and abilities.

In Key Stage 3, students study Food and Nutrition in a rotation, receiving one theory lesson and one practical lesson every fortnight for half of the academic year in both Years 7 and 8.. The lessons focus on developing a strong foundation in safe food preparation and essential cooking techniques using basic tools and kitchen equipment.. Practical sessions are thoughtfully sequenced to gradually build and consolidate skills such as chopping, mixing, baking, frying, portioning, and knife work.. The curriculum encourages students to adapt recipes based on personal dietary needs and to extend their learning by practicing at home using resources available via Edulink.. Lessons follow the framework set out by Public Health England’s National Curriculum for Food Teaching and are delivered by subject specialists supported by an experienced technician from the food industry.. At Key Stage 4, students receive four lessons per fortnight dedicated to Hospitality and Catering, combining theoretical knowledge with practical application.. In Year 9, students begin studying Unit 1, which introduces key themes such as health and safety, hygiene, and the structure of the hospitality industry.. Nutrition is woven into practical sessions, linking knowledge with hands-on experience.. In Year 10, the focus shifts towards preparation for Unit 2, with students developing a more advanced understanding of nutrition and learning to design menus tailored to specific briefs.. This year also introduces more sophisticated cooking techniques in preparation for assessment.. In Year 11, students complete their Unit 2 Non-Examined Assessment (NEA), which involves nine hours of written coursework and a three-hour practical assessment where they plan, prepare, cook, and evaluate two dishes including accompaniments.. This assessment is completed under exam conditions and accounts for 60% of the final grade.. After the NEA, students revisit Unit 1 content in preparation for the written exam in the summer term, which contributes the remaining 40% of their overall grade.. Throughout the course, students explore how hospitality businesses operate, examining the front and back of house, financial planning, and how services can be tailored to meet specific client needs.. Lessons are enriched through discussions, visual materials, textbook work, and classroom displays, with knowledge consolidated through retrieval practice, keyword activities, and structured homework assignments.

By the end of Key Stage 3, students have developed a comprehensive foundation in food preparation, safety, and nutrition.. They are able to apply mathematical and scientific principles to tasks such as weighing, measuring, and scaling recipes.. Their subject knowledge from Year 7 is built upon in Year 8, setting them up for further study at Key Stage 4, should they choose to pursue it.. Students also develop confidence in using subject-specific language and demonstrating practical skills with increasing precision and independence.. In Key Stage 4, the impact of the curriculum extends beyond the classroom.. Students develop a broad set of transferable skills such as communication, organisation, problem-solving, time management, and confidence, all of which are highly valued by employers.. These qualities not only enhance their employability but also support success in their wider education and day-to-day lives.. Upon completion of the course, many students continue on to further education or apprenticeship programmes.. For example, some go on to study professional cookery at institutions like Westminster Kingsway College.. Ultimately, all students are supported to achieve the best possible outcomes in line with their individual capabilities and aspirations.. Whether they pursue a career in hospitality or simply take away valuable life skills, our students leave the curriculum as competent, thoughtful, and resilient individuals ready for the next step in their journey.

Food Studies Curriculum | Sandy Secondary School

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Food Studies

At Sandy Secondary School, our Food Studies and Hospitality curriculum is designed to equip students with vital life skills, encourage creativity, and provide a solid foundation for future opportunities within the food and hospitality industries. Students are introduced to the principles of nutrition and healthy eating while learning how to cook through a practical, engaging, and inclusive approach.

The curriculum blends theory with hands-on experience to prepare students for both further study and employment. Inclusion is at the heart of everything we do, ensuring that all students, regardless of background or personal circumstances, can access and thrive within the curriculum.

Claire Hulatt

Teacher of Hospitality & Catering

Nicola Perrin

Curriculum Leader Hospitality & Catering

Curriculum Intent, Implementation & Impact

Our Food Studies curriculum is built around three core pillars. Expand the sections below to read our full statements on what we aim to achieve, how we deliver it, and the difference it makes to our students.

Intent

At Sandy Secondary School, our Food Studies and Hospitality curriculum is designed to equip students with vital life skills, encourage creativity, and provide a solid foundation for future opportunities within the food and hospitality industries.
In Key Stage 3 (Years 7 and 8), students are introduced to the principles of nutrition and healthy eating while learning how to cook through a practical, engaging, and inclusive approach.
Our aim is to instill a lasting enjoyment of food preparation and empower students to make informed decisions about their health, diet, and wellbeing.
We recognise the value of cooking not only as a practical life skill but also as a means of expression and independence.
At Key Stage 4 (Years 9 to 11), students begin the Eduqas Level 1/2 Technical Award in Hospitality & Catering.
This vocational course responds to the industry’s growing demand for skilled professionals by offering students a clear pathway into a wide range of careers in hospitality and catering.
It allows them to build on their prior learning from KS3 and to engage in real-world, meaningful contexts that mirror industry expectations.
The curriculum blends theory with hands-on experience to prepare students for both further study and employment, while also promoting essential employability skills such as time management, communication, and self-discipline.
Inclusion is at the heart of everything we do. We ensure that all students, regardless of background, special educational needs, or personal circumstances, can access and thrive within the curriculum.
Ingredients are discreetly provided for pupil premium students to ensure equity, and differentiated resources and tailored support are available for those with SEND.
Every student is encouraged to challenge themselves and adapt recipes to suit their own dietary needs and abilities.

Implementation

In Key Stage 3, students study Food and Nutrition in a rotation, receiving one theory lesson and one practical lesson every fortnight for half of the academic year in both Years 7 and 8.
The lessons focus on developing a strong foundation in safe food preparation and essential cooking techniques using basic tools and kitchen equipment.
Practical sessions are thoughtfully sequenced to gradually build and consolidate skills such as chopping, mixing, baking, frying, portioning, and knife work.
The curriculum encourages students to adapt recipes based on personal dietary needs and to extend their learning by practicing at home using resources available via Edulink.
Lessons follow the framework set out by Public Health England’s National Curriculum for Food Teaching and are delivered by subject specialists supported by an experienced technician from the food industry.
At Key Stage 4, students receive four lessons per fortnight dedicated to Hospitality and Catering, combining theoretical knowledge with practical application.
In Year 9, students begin studying Unit 1, which introduces key themes such as health and safety, hygiene, and the structure of the hospitality industry.
Nutrition is woven into practical sessions, linking knowledge with hands-on experience.
In Year 10, the focus shifts towards preparation for Unit 2, with students developing a more advanced understanding of nutrition and learning to design menus tailored to specific briefs.
This year also introduces more sophisticated cooking techniques in preparation for assessment.
In Year 11, students complete their Unit 2 Non-Examined Assessment (NEA), which involves nine hours of written coursework and a three-hour practical assessment where they plan, prepare, cook, and evaluate two dishes including accompaniments.
This assessment is completed under exam conditions and accounts for 60% of the final grade.
After the NEA, students revisit Unit 1 content in preparation for the written exam in the summer term, which contributes the remaining 40% of their overall grade.
Throughout the course, students explore how hospitality businesses operate, examining the front and back of house, financial planning, and how services can be tailored to meet specific client needs.
Lessons are enriched through discussions, visual materials, textbook work, and classroom displays, with knowledge consolidated through retrieval practice, keyword activities, and structured homework assignments.

Impact

By the end of Key Stage 3, students have developed a comprehensive foundation in food preparation, safety, and nutrition.
They are able to apply mathematical and scientific principles to tasks such as weighing, measuring, and scaling recipes.
Their subject knowledge from Year 7 is built upon in Year 8, setting them up for further study at Key Stage 4, should they choose to pursue it.
Students also develop confidence in using subject-specific language and demonstrating practical skills with increasing precision and independence.
In Key Stage 4, the impact of the curriculum extends beyond the classroom.
Students develop a broad set of transferable skills such as communication, organisation, problem-solving, time management, and confidence, all of which are highly valued by employers.
These qualities not only enhance their employability but also support success in their wider education and day-to-day lives.
Upon completion of the course, many students continue on to further education or apprenticeship programmes.
For example, some go on to study professional cookery at institutions like Westminster Kingsway College.
Ultimately, all students are supported to achieve the best possible outcomes in line with their individual capabilities and aspirations.
Whether they pursue a career in hospitality or simply take away valuable life skills, our students leave the curriculum as competent, thoughtful, and resilient individuals ready for the next step in their journey.